From the Spring Foraging Cookbook: Valerian (edible) and Violets

Valerian (edible)

There is an edible variety of Valerian, Valeriana edulis.  This plant is very different from the regular Valerian that is used in Herbal Medicine as a strong sedative.  This plant has edible roots that can be prepared like potatoes or Jerusalem Artichokes.  Another variety is grown in Europe as a salad green and potherb.  It is not native to my region, and I have never tried it – I will have to try to grow some in the garden.  




Violets

All members of the true Violet family are edible, delicious and medicinal.  However, the plant known as the African Violet is not a true violet, and is toxic.  But, even the ornamental flower that is known as Johnny Jump Up and sometimes Pansy (although true pansy is a different plant) is just as useful as the beautiful but tiny wood violets that grow all around my home.  The only warning I can think of is that Violets contain salicin, which is like aspirin….. perhaps they should not be eaten in huge amounts or combined with blood thinners.  Regardless, I eat them regularly.  Add fresh leaves to salads.  The flowers are very nice candied or simply stored in sugar – they lend a nice aroma to the sugar and can be eaten like candy.  However you sugar your Violet flowers, you can eat them by themselves or use them to decorate cakes.  Without the sugar, Violet flowers are an excellent flavoring for wines.  They can also be tossed into a salad, used in soups or used as a very nice edible garnish for most any dish.  There is just something about a few Violet flowers and a pinch of chive tips that makes any dish look gourmet!  Another excellent use is to add a few Violet flowers and Wild Strawberries to vanilla ice cream…. Try it, you will thank me later!  Violets may also be used to flavor anything from honey to vinegar, and if you have enough you could even make a Violet jelly.

If you do make a violet jelly, it can be part of an excellent sauce for pork, chicken or game.  Start by browning/caramelizing the alliums of your choice with whatever mushrooms you like.  Combine about ½ cup of wine with about ¼  cup of violet jelly in a small pot.  Add some chicken, beef or game stock, along with the alliums and mushrooms.  You can also add any herbs you like.  I think a few sprigs of fresh mint, parsley (of course), marjoram, savory, oregano, etc. all work well – I just pinch off a bit of whatever is fresh and convenient.  Let it simmer and reduce by about half before adding salt and pepper to taste. It should be mildly sweet and aromatic from the violet jelly, but balanced with the acidity of the wine.  This is good for fattier meats or the wild flavor of game.  Feel free to add or leave out anything you like.  I know of a Native American chef who uses a berry jam similarly, with the addition of roasted hot peppers to make a barbecue sauce for smoked bison and grilled elk.

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