Traditionally, a violet tea was a spring event, held when the flowers were in bloom. As violets are among the most delicate of flowers, the Edwardian violet tea was presented in a very dainty fashion. All food was especially light and miniaturized, with bite sized scones and open-faced sandwiches flavored with violet jelly or crystallized violets. A light tea, such as a Darjeeling or Oo-long, complemented the menu.
Today's violet tea can easily feature a wider range of menu possibilities, as as a number of good books about edible flowers are now available, all of which include violet recipes. A surprising number of violet recipes can
also be found on the web. While serving a violet jelly and a violet flavored drink is following tradition, there is no reason why a violet leaf butter or a petite violet salad cannot be a worthy addition to your tea table.
For decor, use violets as much as possible (pansies and Johnny-jump-ups can be used in a pinch, as they are related to violets). As this was a tea traditionally held for very close friends, it is particularly inviting to set small tables for two or three people. While the Edwardians favored white table-cloths, consider a pale violet or light green table covering. A few violet
flowers, with their pretty, heart shaped leaves, put into an old perfume jar creates a charming centerpiece for a small table setting. If you are fortunate enough to own any violet patterned china or serving pieces, this would be the time to bring them out (or to consider beginning a collection!). Place a crystallized violet on each plate and garnish all serving dishes with violets.
Tea favors for a violet tea are easy. Packets of violet seeds wrapped with silk ribbon make a perfect favor. Vintage calling cards and postcards featuring violets are actually fairly easy to find, due to the exuberance of
19th century print artists, and make a very special favor. Check your local library for Helen Gibbs' The Secret of Fashioning Ribbon Flowers. Copy the directions for creating a ribbon violet (or pansy) for each guest,
and gather together the needed ribbon. Purchase small pin backs froma craft store, put everything in a purple velum bag, and you now have a simple take home ribbon craft for each guest.
A violet tea is an event requiring more than the usual planning. And, as with any gardening endeavor, a certain degree of patience is required. I am content to wait for the violet tea that is in my future. Perhaps while I wait, my time would be best spent searching for a few pieces of china sprinkled with violet springs. A violet teapot would be the most perfect find!
Violet Tea
1 cup boiling water
1 tsp. dried violet leaves
1 tsp. dried violet petals
(chamomile and lemon balm can also be used)
Dry petals and leaves in a 150 degree oven until all moisture is gone. Store in an air-tight container until ready to make tea. Bring water to a boil, add violet leaves and petals, and steep for 10 minutes. Sweeten as desired with violet honey.
Crystallized Violets
2 TBS.. Wilton's meringue powder
Violet blossoms
2 TBS rose water
Superfine sugar
Dissolve meringue powder in rose water. Using a small brush, paint each very dry violet with the solution, then sprinkle superfine sugar over the entire flower. Let dry in a warm place on a wax paper-covered wire rack for 2-6 hours, depending upon humidity.
The covered blossoms can also be put into a 150 degree oven for1 to 2 hours. Stored in an air-tight container, they will keep one month, for six months if frozen. Use as an edible garnish.
PLEASE NOTE: It is very important that you do not use flowers from plants sprayed with pesticides or fertilizers. Also, African Violets are not meant for use as food and so cannot be substituted in any recipe.
This is an excerpt from an article is written by Laurie Nienhaus, founder of The Ladies' Tea Guild and Editor in Chief of The Gilded Lily.
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