This tangy Wild Violet Vinaigrette features vinegar infused with foraged violets and wild garlic. Its unique flavor and vibrant color makes a tasty addition to any salad.

Image of a bottle of Wild Violet Vinaigrette

One of the true signs of spring in the Southeast are tiny purple flowers that start to decorate the low ground as it begins to warm up.

It turns out that these flowers are not only pretty to look at–they are also delcious to eat and can be used in a variety of culinary ways.

Wild garlic also starts growing around the same time. It’s easy to recognize its tall, onion-like strands poking out of the ground when little else is growing.

I’ve combined both of these commonly found spring edibles in this recipe to make tasty vinaigrette.

Methinks its tons of fun to prepare a salad dressing with two plants likely growing in your own backyard.

How to Find and Identify Wild Violets

Important! Never consume any wild plant that you cannot identify with 100% accuracy.

The term “wild violet” actually refers to a number of different species that are native to the Eastern U.S. and Canada.

Violet plants grow low to the ground in open, grassy areas and generally like to have moist soil with some shade.

The flowers start popping up in early spring and continue to bloom through early June.

Image of a hand picking wild violets — Birdfoot Violets: note the deeply cut leaves at the base of the stems

Both the flowers and leaves of wild violets are edible, and are rich in vitamin A and vitamin C.

The flowers can come in a range of colors from purple to white and even yellow.

Close up of common blue violets — Common Blue Violet: note the plump, heart-shaped leaves lined with ridges

The key to identifying violets is the the number of petals found on a single flower.

Violets always have 5 petals, usually with a pair of petals on the left on right sides of the flower and one petal hanging down int the middle.

As a native species, violets and play an important role in local ecosystems, especially for pollinators.

It is important to be mindful when harvesting them. Only collect what you will use, and try to harvest flowers from multiple areas.

For more wild violet identification tips and a-likes, check out this post from The Foraged Foodie.

How to Make Wild Violet Vinaigrette

Start by gathering roughly a pint glass worth of violet flowers.

Image of a hand holding a glass pint jar filled with wild violet flowers

Depending on how dirty your violets are, you might want to give them a gentle rinse then spread them out in an even layer on a cloth to dry.

(side note: if I ever join a roller derby club, my name would be definitely be “Dirty Violet”)

Place the violets back in a pint-sized jar and add about 1 1/2 cups of white vinegar.

Image of pouring white wine vinegar into a glass jar filled with wild violet flowers.

Lid the jar, then place it in a cool dark location.

In a few days, the vinegar will start to take on a beautiful purple hue.

Image of a glass jar with infused violet vinegar.

After about 5-10 days, strain the vinegar using a cheesecloth or other fine strainer.

Overhead image of strained infused violet vinegar through a cheesecloth

To make the vinaigrette, finely dice about one tablespoon’s worth of wild garlic (or substitute with one clove of standard garlic).

Close up of chopped wild garlic on a wooden cutting board

Combine the violet infused vinegar with the wild garlic, honey, and a pinch of salt and pepper.

Slowly whisk in some olive oil until the dressing is emulsified.

Overhead image of whisking wild violet vinaigrette in a metal bowl.

Transfer the vinaigrette to a jar. It will keep in the refrigerator for up to a month.

Image of wild violet vinaigrette in a glass jar against a grey wooden background.

I’ve found this vinaigrette goes well on pretty much any salad, but especially on ones comprised of simple spring greens and fruit.

Overhead image of a blackberry and violet flower salad on a white plate against a grey background.

Add some additional violet flowers to your salad for bonus points. Enjoy!

More Foraging Fun!

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5 from 1 vote

Wild Violet Vinaigrette

This tangy Wild Violet Vinaigrette features vinegar infused with foraged violets and wild garlic. Its unique flavor and vibrant color makes a tasty addition to any salad.

Course Condiment

Servings ounces

Ingredients

For the Violet Infused Vinegar

1 pint wild violet flowers loosely packed
1 1/2 cups white wine vinegar

For the Vinaigrette

1/4 cup violet infused vinegar
1 tablespoon finely minced wild garlic or 1 minced garlic clove
1 teaspoon honey optional
1/2 teaspoon sea salt
1/4 teaspoon black pepper
3/4 cup extra virgin olive oil

Instructions

For the Violet Infused Vinegar

Gently rinse the violet flowers clean of any dirt or debris, then spread them out in a even layer on a cloth to dry.
Combine the violet flowers and vinegar in a pint-sized mason jar and cover with a lid. Place the jar in a dark cool place for 5-10 days, shaking occasionally, until the vinegar has turned a vibrant purple color.
Strain the flowers from the vinegar using a cheesecloth. Store the vinegar in a tightly covered jar in a cool dark location.

For the Vinaigrette

Combine the violet vinegar, garlic, honey, sea salt, and pepper together in a medium bowl, then slowly whisk in the olive oil until emulsified.
Store the vinaigrette in a covered jar in the refrigerator for up to a month.

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