I know spring has come to Sacramento when my forsythia blooms a bright yellow, announcing to my street that another winter has passed. Another marker of seasons turning is the sweet purple violets popping up all over - I've noticed it in midtown at least. They're brightening lawns as well as that no-man's-land patch of grass between sidewalks and the streets.
Find your inner Frenchie and candy them! The French use candied violets to decorate cakes and pastries. Here is a simple recipe to get you started.
Recipe from Flora's Recipe Hideout
Makes 1 cup of syrup
1/2 cup water
1 cup sugar, granulated
Almond extract or rosewater
Fresh violets (Note: Do not use African violets)
Make a syrup by stirring water into sugar in a small saucepan. Boil until slightly thickened. Stir in almond extract to taste.
Let syrup cool slightly. Place violets into the syrup a few at a time and cover completely. Remove and place on wax paper to dry.
If syrup gets hard, reheat and add a little more water.
An alternative method is to coat petals with a lightly beaten eggwhite and sprinkle on fruit sugar.