“…Sugar is sweet – and so are you!” So the traditional rhyme goes. I had no idea until last week, however, that you can actually make sugary sweets from these beautiful flowers…

I was shouting over a two-metre distance to my neighbour the other day – not because I was angry, but because that’s the only way to have a neighbourly chat right now! We were commenting on how beautiful the wildflowers are at this time of year. He told me that when he was a boy, his mum used to make sweets from the Common Dog Violet.

“What, like Parma Violets?” I said. “I don’t really like those.”

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“No, the homemade ones are much nicer!” he assured me. “They are like crystallised fruit, only made with petals instead.”

He then went on to tell me how to make them, so I did! And I am hoping that I might be able to include this recipe in the next edition of my nature almanac, Nature Month-by-Month which I will be starting on quite soon.

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In the meantime, here is what you need for the recipe:

One egg white

A plate of caster sugar

A small bunch of washed Common Dog Violets

A pair of tweezers or tongs

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And here’s what you do:

  1. Take the stalks off the flowers, leaving a small bit so you can grip it for the next step:
  2. Using the tweezers or tongs, dip a flower into the egg white
  3. Next, dip the flower in the caster sugar, taking care to cover it all over with sugar
  4. Set the flower on another plate
  5. Keep going until the plate is full
  6. Put the sugar-coated flowers in the fridge for a couple of days
  7. Use as decorations for cup cakes – or eat as sweets!
  8. Can be kept in a jar for a couple of weeks

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You can crystallise rose petals in the same way when the summer comes. Until then, keep safe and well and enjoy your homemade crystallised violets!



Nature Month-by-Month – a children’s almanac by Anna Wilson, illustrated by Elly Jahnz is published by Nosy Crow and The National Trust and is available to order online.