For as long as I can remember, I’ve spent springtime nibbling on violets. You’ve probably seen them. Maybe you have them in your yard, though it’s best to gather them in the woods, taking care to identify them properly. They are among the most accessible seasonal edibles, growing abundantly in shades of purple, white, and occasionally yellow, all smelling and tasting floral and sweet. It takes time to fill a bag or basket with dozens of delicate blooms, but violets make an incredibly vibrant garnish, and they bring spring flavor to a range of dishes and infusions.
“Midwesterner has been a wonderful addition to my weekly reading! As a lover of history and cooking both, I appreciate the way it’s brought so many little-known stories about Midwestern food out to where the rest of the world can appreciate the diversity and deliciousness of our region.”
—Ari Weinzweig, co-owner and founding partner, Zingerman’s Community of Businesses, Ann Arbor, Michigan