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!
Heather
à la carte kitchen 
I see you love violets as much as I do. Come and visit my blog and see what I did with them.
linda,
Violets are a beautiful way to garnish any dessert! I love the idea of sugaring them. Your blog is chock full of interesting ideas!
I love these brownies! And if you cut these brownies into small bite sized pieces, you will fool your waistline!
Yes, I often cut these brownies into one-inch squares, then drizzle with a little melted semi-sweet chocolate. Very pretty….perfect for parties! H
love brownies will bake them who knew about violets and edible flowers thanks for the info will try soon