April 19, 2014 - 7 went

Easter egg forage

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Added by Siobhan L.
via Meetup for iPhone
on Apr 19, 2014.
 

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  • Mangy White B.

    Viola aka violet 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, has 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 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. Many Viola species contain antioxidants called anthocyanins. Fourteen anthocyanins from V. yedoensis and V. prionantha have been identified. Some anthocyanins show strong antioxidant activities.Most violas tested and many other plants of the family Violaceae contain cyclotides, which have a diverse range of in vitro biological activities when isolated from the plant, including uterotonic, anti-HIV, antimicrobial, and insecticidal activities. Viola odorata is used as a source for scents in the perfume industry. Violet is known to have a 'flirty' scent as its fragrance comes and goes. Ionone is present in the flowers, which turns off the ability for humans to smell the fragrant compound for moments at a time.

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