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Sweet Violets

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Viola is a genus of flowering plants in the violet family Violaceae. It is the largest genus in the family, containing between 525 and 600 species. Most species are found in the temperate Northern Hemisphere; however, some are also found in widely divergent areas such as Hawaii, Australasia, and the Andes.
COMMON NAME Standardized: Sweet Violets: Common wood violet, sweet violet, English violet, common violet, florist's violet, or garden violet.
BOTANICAL NAME Viola odorata Family: Violaceae
PARTS USED Dried flowers, leaves
TYPICAL USES Candles, soaps, teas, craft, confetti

Viola typically have heart-shaped, scalloped leaves, though a number have palmate leaves or other shapes. The vast majority of Viola species are herbaceous, and a substantial number are acaulescent in habit - meaning they lack any noticeable stems and the foliage and flowers appear to rise from the ground.

The flowers of the vast majority of the species are zygomorphic with bilateral symmetry. The flowers are formed from five petals; four are upswept or fan-shaped petals with two per side, and there is one broad, lobed lower petal pointing downward. The shape of the petals and placement defines many species, for example, some species have a "spur" on the end of each petal while most have a spur on the lower petal.

Solitary flowers end long stalks with a pair of bracteoles. The flowers have five sepals that persist after blooming, and in some species the sepals enlarge after blooming. The flowers have five free stamens with short filaments that are oppressed against the ovary, only the lower two stamens have nectary spurs that are inserted on the lowest petal into the spur or a pouch.

Flower colors vary in the genus, ranging from violet, through various shades of blue, yellow, white, and cream, whilst some types are bicolored, often blue and yellow. Flowering is often profuse, and may last for much of the spring and summer.

Other uses
Culinary
When newly opened, Viola flowers may be used to decorate salads or in stuffings for poultry or fish. Soufflés, cream, and similar desserts can be flavoured with essence of Viola flowers. The young leaves are edible raw or cooked as a somewhat bland leaf vegetable. The flowers and leaves of the cultivar 'Rebecca', one of the Violetta violets, have a distinct vanilla flavor with hints of wintergreen. The pungent perfume of some varieties of V. odorata adds inimitable sweetness to desserts, fruit salads, and teas while the mild pea flavor of V. tricolor combines equally well with sweet or savory foods, like grilled meats and steamed vegetables. The heart-shaped leaves of V. odorata provide a free source of greens throughout a long growing season.

A candied violet or crystallized violet is a flower, usually of Viola odorata, preserved by a coating of egg white and crystallised sugar. Alternatively, hot syrup is poured over the fresh flower (or the flower is immersed in the syrup) and stirred until the sugar recrystallizes and has dried. This method is still used for rose petals and was applied to orange flowers in the past (when almonds or orange peel are treated this way they are called pralines). Candied violets are still made commercially in Toulouse, France, where they are known as violettes de Toulouse. They are used as decorating or included in aromatic desserts.

The French are also known for their violet syrup, most commonly made from an extract of violets. In the United States, this French violet syrup is used to make violet scones and marshmallows.

Viola essence flavours the liqueurs Creme Yvette, Creme de Violette, and Parfait d'Amour. It is also used in Parma Violets confectionery.
Dried Flowers
These lovingly - tended Botanicals are perfect for any craft projects like bath bombs, candles, soaps, salves, potpourri or as natural confetti.

All Dry flowers offered are food grade and suitable for culinary uses. You can use them in blends of teas, tinctures, infusions, to decorate cake, dessert as cocktail garnishes etc.

Biodegradable Confetti
Single litres are sold without cones and will serve approx 10 - 12 guests depending on your method of distribution (10-12 Handfuls).

Confetti is sent to you in a re-sealable bag which if kept in a cool, dry place away from direct sunlight, will keep for months, although we generally advise you to buy dried flowers up to 8 months in advance to reduce the risk of color or scent fade.
All deliveries takes place within one working day after receiving payment. For more detail please visit Delivery page.
- Top Quality Products - Free Shipping on All Orders - Same or Next Day Dispatch - Excellent Customer Service

Viola is a genus of flowering plants in the violet family Violaceae. It is the largest genus in the family, containing between 525 and 600 species. Most species are found in the temperate Northern Hemisphere; however, some are also found in widely divergent areas such as Hawaii, Australasia, and the Andes.
COMMON NAME Standardized: Sweet Violets: Common wood violet, sweet violet, English violet, common violet, florist's violet, or garden violet.
BOTANICAL NAME Viola odorata Family: Violaceae
PARTS USED Dried flowers, leaves
TYPICAL USES Candles, soaps, teas, craft, confetti

Viola typically have heart-shaped, scalloped leaves, though a number have palmate leaves or other shapes. The vast majority of Viola species are herbaceous, and a substantial number are acaulescent in habit - meaning they lack any noticeable stems and the foliage and flowers appear to rise from the ground.

The flowers of the vast majority of the species are zygomorphic with bilateral symmetry. The flowers are formed from five petals; four are upswept or fan-shaped petals with two per side, and there is one broad, lobed lower petal pointing downward. The shape of the petals and placement defines many species, for example, some species have a "spur" on the end of each petal while most have a spur on the lower petal.

Solitary flowers end long stalks with a pair of bracteoles. The flowers have five sepals that persist after blooming, and in some species the sepals enlarge after blooming. The flowers have five free stamens with short filaments that are oppressed against the ovary, only the lower two stamens have nectary spurs that are inserted on the lowest petal into the spur or a pouch.

Flower colors vary in the genus, ranging from violet, through various shades of blue, yellow, white, and cream, whilst some types are bicolored, often blue and yellow. Flowering is often profuse, and may last for much of the spring and summer.

Other uses
Culinary
When newly opened, Viola flowers may be used to decorate salads or in stuffings for poultry or fish. Soufflés, cream, and similar desserts can be flavoured with essence of Viola flowers. The young leaves are edible raw or cooked as a somewhat bland leaf vegetable. The flowers and leaves of the cultivar 'Rebecca', one of the Violetta violets, have a distinct vanilla flavor with hints of wintergreen. The pungent perfume of some varieties of V. odorata adds inimitable sweetness to desserts, fruit salads, and teas while the mild pea flavor of V. tricolor combines equally well with sweet or savory foods, like grilled meats and steamed vegetables. The heart-shaped leaves of V. odorata provide a free source of greens throughout a long growing season.

A candied violet or crystallized violet is a flower, usually of Viola odorata, preserved by a coating of egg white and crystallised sugar. Alternatively, hot syrup is poured over the fresh flower (or the flower is immersed in the syrup) and stirred until the sugar recrystallizes and has dried. This method is still used for rose petals and was applied to orange flowers in the past (when almonds or orange peel are treated this way they are called pralines). Candied violets are still made commercially in Toulouse, France, where they are known as violettes de Toulouse. They are used as decorating or included in aromatic desserts.

The French are also known for their violet syrup, most commonly made from an extract of violets. In the United States, this French violet syrup is used to make violet scones and marshmallows.

Viola essence flavours the liqueurs Creme Yvette, Creme de Violette, and Parfait d'Amour. It is also used in Parma Violets confectionery.
Dried Flowers
These lovingly - tended Botanicals are perfect for any craft projects like bath bombs, candles, soaps, salves, potpourri or as natural confetti.

All Dry flowers offered are food grade and suitable for culinary uses. You can use them in blends of teas, tinctures, infusions, to decorate cake, dessert as cocktail garnishes etc.

Biodegradable Confetti
Single litres are sold without cones and will serve approx 10 - 12 guests depending on your method of distribution (10-12 Handfuls).

Confetti is sent to you in a re-sealable bag which if kept in a cool, dry place away from direct sunlight, will keep for months, although we generally advise you to buy dried flowers up to 8 months in advance to reduce the risk of color or scent fade.
All deliveries takes place within one working day after receiving payment. For more detail please visit Delivery page.
- Top Quality Products - Free Shipping on All Orders - Same or Next Day Dispatch - Excellent Customer Service

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C
C.W.
Beautiful flowers
A
A.S.
K
K.J.
Love!!
B
B.M.
Beautiful
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N.P.
Delighted

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