Every spring, I look forward to the two-week window I have to enjoy the bounty of violets that appear in my yard. One of the advantages of not applying pesticides to my lawn is that I have lots of edible, colorful wildflowers. Violets, with their sweet heart-shaped leaves and delicate lavender petals, add a welcome splash of color to green salads and are perfect for garnishing appetizers and desserts. Simply pick the blossoms and cover them with a damp paper towel until ready to use. Violets are gorgeous when paired with chocolate—here they are with my favorite brownie recipe, Baker’s One Bowl Brownies, a no-fail recipe I make way too often for my waistline!