Violet Jelly Made from Northern Downy Violets

A few weeks ago I came across a bookmark for a violet jelly recipe. Last year I marked the recipe page as the violets had already bloomed for the year when I first saw the recipe. I knew that Viola sp. were edible and had already put a few blossoms on top of a salad or on a plate or drink just to snaz things up a bit. The colorful blossoms don’t seem to have much of a taste and that made me curious about violet jelly.

As serendipity would have it, a ton of native violets grow wild on our property. At the time I was reading about making jelly from violets our Northern Downy Violets were in full bloom, so we made a batch of violet jelly! Oddly, I thought it would taste like grapes, because of the cool colors I guess. The real taste is floral – like a violet and slightly fruity or berry-like with a faint hint of elderberry. Elderberry jelly has a much, much stronger flavor, but there were notes of it in our violet jelly.

Three of us went outside on a sunny and breezy day in April to pick two cups of violet flowers. Just the flower heads were needed so any stems that came off the plant were picked out of the bowl. Violet flowers were picked from our backyard on the mountain ridge top.

Violet pickers happily picking flowers for jelly.
Violet pickers happily picking flowers for jelly. Photo taken 20 April 2012.

In about 15 minutes time we had the amount of violets we needed to make the jelly. Nearly three cups of violets were loosely tossed into a measuring bowl and the whole amount was firmly packed in a 2-cup glass measuring cup. Now, that’s not firmly packed like brown sugar measured out for a batch of cookies, but the flowers were pressed down lightly to fit in the measuring cup.

Three cups of loosely packed violet flowers.
Three cups of loosely packed violet flowers.
Two cups of violet flowers in a glass measuring cup.
Two cups of violet flowers in a glass measuring cup.

The violets appeared rather clean, but since the pollen has been very high lately they were given a quick rinse with water in a colander anyway.

Violets were rinsed with water running through a colander.
Violets were rinsed with water running through a colander.

The next step for making the violet jelly was to pour two cups of boiling water on top of the flowers. We want two cups of liquid to make the jelly, so don’t rely on using the measuring cup scale for adding two cups of water. Since the violets already took up space in the measuring cup, boiling water was measured out in a separate measuring cup and then poured on top of the flowers.

Two cups of violet flowers after two cups of boiling water was poured on them.
Two cups of violet flowers after two cups of boiling water was poured on them.

After a couple of hours steeping the deep blue liquid could be decanted off the flowers. We let the measuring cup sit at room temperature for a couple of hours so we could see the color develop and then let it sit in the refrigerator overnight. After 24 hours of total steeping time, a double layer of cheesecloth was draped over a 2 quart bowl and the flower and water mixture was poured over the cheesecloth. The flowers were held back from the liquid and then taken to the compost pile.

Ingredients for making violet jelly.
Ingredients for making violet jelly, including from the top, clockwise: 3 oz. packet liquid pectin Certo brand, 2 cups violet juice, 1/4 cup lemon juice, and 4 cups sugar.

At this point the violet liquid was a very deep blue color. Four cups of sugar were measured out into a separate bowl. A 3 oz. package of liquid pectin, Certo brand, was opened and sat upright in a glass. A quarter cup of lemon juice was measured out too so that all ingredients were ready when needed. Previously, about an hour before, glass jars were washed and sterilized in the dishwasher and the door kept closed so that the jars would stay hot until needed. Bands and lids were sterilized with a kettle of boiling water poured over them as laid out in a skillet and covered with a lid until needed.

Take caution! To cook up the jelly use a 4 quart pan. When we made this particular batch of jelly we used a 2 quart pan to cook the jelly and created one heck of a mess. As the jelly cooks to a boil foam is formed and that foam layer rises a couple of inches up from the liquid level in the pan. Needless to say there was a scorched mess on the stove top to clean up because the hot jelly ran over. I just knew that pan looked a little full at the time, but I neglected my own thoughts and decided to follow the recipe to a T. Wish I had listened to myself, but since I didn’t, maybe you won’t make the same mistake.

At this point in making the jelly we should have transferred the blue liquid to a 4 quart pan before turning on the heat. The heat was set to high and the mixture was constantly stirred. The lemon juice was added and the color changed immediately from deep blue to a light lavender or pink color.

Lemon juice added to the violet juice turned the deep blue color to pink.
Lemon juice added to the violet juice turned the deep blue color to pink.

Sugar was added to the pan and the heating continued. It didn’t take too long to bring the mixture to a boil and it was constantly stirred.

After sugar was added to the violet and lemon juices, the mixture was an opaque pink color that cleared upon boiling.
After sugar was added to the violet and lemon juices, the mixture was an opaque pink color that cleared upon boiling.

Once the boil was reached, the packet of liquid pectin was added and the mixture boiled for two minutes more. With the smaller pan we had to guess at how long the pectin-sugar-juice mixture was actually boiled because the pan was taken off the heat to stop the boiling over. We guessed ok because the jelly gelled just fine.

Jars of Violet Jelly made from Northern Downy Violets.
Jars of Violet Jelly made from Northern Downy Violets. 21 April 2012.

Evidently, the same jelly recipe could be used for other floral jellies, like rose or rose hips jelly, or herb jellies, like mint or lemon thyme jelly. It would be fun to try some other fine jellies like that, but if we find another big violet patch, we’ll be making some more violet jelly first.

Blue and Yellow Iris Flowering in Pennsylvania

While driving along a country road in the mountains the other day, I happened upon a few striking clumps of blue flags, also known as blue iris. I’ve previously posted about the alien yellow iris that we have growing wild in Central Pennsylvania.

The deep colors of this blue iris certainly were eye-catching. These flowers were beautifully displayed at the side of a country road. Perhaps someone planted them there years ago. They appear to be a form of the Bearded Iris, Iris germanica, which isn’t native to North America.

A different plant, called the Larger Blue Iris, Iris versicolor, is native to North America, and it can be found growing wild from Canada south to Ohio and Virginia. You’d be more likely to find this native iris in wet meadows, marshes and swampy places. Its upright petals and falling sepals are not as wide as the german bearded irises, which are represented in the photos below. The Larger Blue Iris has large petals that are held vertically but do not fold over the top of the center of the flower like many of the colorful irises available at garden centers. It also has veins of yellow among its striking colors of blue and white.

Bearded Blue Iris flowers beside a mountain road.
Bearded Blue Iris flowers beside a mountain road. Photo taken 28 April 2012.

Just as with its cousin, the Yellow Iris, I. pseudacorus, the growth habit is in clumps. Several sword-like leaves arranged in a fan-shape are at the base of the plant. The whole plant may reach 2-3 feet tall with the leaves being somewhat shorter than the flower stalk.

Flower stalks emerge from a clump of sword like leaves in the blue iris.
Flower stalks emerge from a clump of sword like leaves in the blue iris. Photo taken 28 April 2012.

Each flower stem is smooth and round and usually gives rise to more than one flower. Flowers emerge from a tightly rolled bud.

(Click on any photo to see a larger image.)

Looking down on an iris flower stalk. Notice the flower bud that will bloom tomorrow.
Looking down on an iris flower stalk. Notice the flower bud that will bloom tomorrow. Photo taken 28 April 2012.

Each iris flower looks great for one day and then fades to let another take its place the next day.

Side view of the bearded blue iris. Note the rounded flower stalk and flower buds yet to open.
Side view of the bearded blue iris. Note the rounded flower stalk and flower buds yet to open. Photo taken 28 April 2012.

The bearded irises have a streak of fuzziness along the midline of the falling sepals. The photo above highlights the white beard on these particular flowers.

The day that these pretty blue iris flowers made me stop along the road, privet shrubs were blooming and giving off their sweet smell of Spring.

Butterfly Weed Flowers in Brilliant Orange

Orange flowers are not as common in nature as white, yellow, red or purple ones. When you come across some brilliant orange blossoms, you definitely take notice. Brilliant flowers of the Butterfly Weed are easily seen in summertime fields of weeds. Even if the grass gets as tall as this native plant the flowers can be seen from a distance because of their bright orange color.

Butterfly Weed in the lawn is protected from the mower with a wire cage.
Butterfly Weed in the lawn is protected from the mower with a wire cage. Photo taken 13 July 2011.

The Butterfly Weed, Asclepias tuberosa, is related to the common milkweed. You can see similarities in the leaves and flowers of these two members of the Milkweed family, Asclepiadaceae.

Oblong leaves alternate up the stiff mainstem of the foot and a half tall plant. Most milkweeds have opposite leaves or leaves in whorls. Stems are hairy. When broken the stems release a clear juice, not milky like other milkweeds.

Oval hairy leaves of butterfly-weed alternate up its hairy stem.
Oval hairy leaves of butterfly-weed alternate up its hairy stem. Photo taken 13 July 2011.

The flower structure is unique to milkweeds. Milkweed flowers occur in loose umbels at the top of the plant. Five downward-pointing petals flare out below a five-pointed crown. The crown has five tips that connect to the united internal flower parts made up of stamens and stigma.

A closer look at the orange flowers of Butterfly Weed.
A closer look at the orange flowers of Butterfly Weed. Photo taken 13 July 2011

Seeds are held in elongated pods about 4-5 inches in length. Individual seeds are connected to feathery fluff that helps the seeds spread with the wind.

If you’re lucky enough to find this beautiful perennial plant, take home a few seed pods instead of digging up the whole plant. It has a long tap root, so it would be difficult to get the whole root for transplanting it successfully.

Butterfly-weed is a nice addition to any sunny flower garden, and as its name suggests it will draw butterflies to the area.

An alternate name for butterfly-weed is Pleurisy Root because Native Americans chewed the root for lung inflammations and bronchitis. Although the root has laxative, diuretic and expectorant qualities, it may be toxic in large doses, so it is not recommended to consume this pretty weed.

Spotted Wintergreen An Evergreen Woodland Herb

One of the flowers that I look for each summer in our woodlands is called Spotted Wintergreen. It’s a low-growing, native perennial with evergreen leaves.

Spotted wintergreen blooming from established foliage.
Spotted wintergreen blooming from established foliage. Photo taken 26 June 2011.

Spotted wintergreen, Chimaphila maculata, has thick, tapering evergreen leaves. Its leaves can be found all year long, sometimes hidden by the leaf litter. A pale streak runs down the middle of each leaf, which tells of its alternate name, Striped Wintergreen. New growth is light green, while that which has overwintered is a dark green.

Two or three basal leaves underlie a whorl of three pointed leaves. A reddish-purple flower stem rises from the center of the whorl of leaves and ends with one to three upside-down flowers. The nodding flowers might look like miniature street lamps, where the stem rises up and curls over to support each downward-pointing blossom. The whole plant is only 4 to 10 inches tall.

Side view of flowering spotted wintergreen.
Side view of flowering spotted wintergreen. Photo taken 26 June 2011.

New growth comes up from underground runners and the new foliage is a much lighter green than the older leaves.

The stems are very stiff, and since the flower is so low to the ground it had to be turned sideways to see the center of the blossom.

Unusual arrangement of stamens in the downward hanging flowers.
Unusual arrangement of stamens in the downward hanging flowers. Photo taken 26 June 2011.
Pale midribs on leaves of spotted wintergreen.
Pale midribs on leaves of spotted wintergreen. Photo taken 26 June 2011.
Spotted wintergreen blooming underneath a white pine tree.
Spotted wintergreen blooming underneath a white pine tree. Photo taken 4 July 2011.
Looking down on two blooms of spotted wintergreen and some fallen petals from a third blossom.
Looking down on two blooms of spotted wintergreen and some fallen petals from a third blossom. Photo taken 4 July 2011.
Closeup side-view of spotted wintergreen flowers.
Closeup side-view of spotted wintergreen flowers. Photo taken 4 July 2011

Wintergreen Bells Open for Teaberry Blooms

Wintergreen, Gaultheria procumbens, is also called Checkerberry or Teaberry. You might be familiar with Teaberry Gum or Teaberry Ice Cream – well, the flavor comes from wintergreen. It’s a low-growing plant that can be found in woodlands, especially in northern areas of the eastern US and Canada, and in the mountains toward the south. It’s a member of the Heath family, Ericaceae.

The evergreen leaves of wintergreen are thick and leathery, shiny ovals. New growth appears in a light green and the older growth that has overwintered may have shades of purple. Damage to the slightly toothed leaves can be seen on many plants, but they still seem to function ok.

Wintergreen is a perennial woodland plant. The plants are found in colonies. Stems rise up from underground runners that creep along, so several “plants” found together are really several branches from a common underground stem.

A cluster of wintergreen plants.
A cluster of wintergreen plants. Photo taken 26 June 2011.

Wintergreen flowers are small, drooping egg shapes before they open into bells that are reminiscent of huckleberry or blueberry blossoms. Each flower hangs from a leaf axil, usually one per leaf. The blooming period is late June through July.

Dangling white flowers of wintergreen are spotted with pink.
Dangling white flowers of wintergreen are spotted with pink. Photo taken 26 June 2011.
Sometimes the leaves and flowers of wintergreen are obscured by the leaf litter.
Sometimes the leaves and flowers of wintergreen are obscured by the leaf litter. Photo taken 26 June 2011.

The white and pink dangling wintergreen flowers are lightly fragrant, as are the leaves and fruit. The leaves taste of wintergreen and have been used in making tea.

Teaberry in bloom.
Teaberry in bloom. Photo taken 26 June 2011.
The smallest blooming wintergreen plant measures less than two inches across.
The smallest blooming wintergreen plant measures less than two inches across. Photo taken 4 July 2011.

Red, round wintergreen fruits will develop in the fall, some of which will overwinter and still be seen in the springtime.

White Wild Licorice Flowers in the Summer Woods

While chopping out some of the multiflora rose that had introduced itself onto a new section of the farmer’s lane, I uncovered a new plant. I knew the moment I saw it, that it was one I was unfamiliar with. The briars of the thorny roses were tossed into a heap away from the little new plant.

This new plant was indeed a small one. It grew from a few to several inches tall in the filtered shade under the canes of the rose bush.

White Wild Licorice, Galium circaezans, has tiny white flowers in clusters and leaves in whorls of four. Yellow Wild Licorice, G. lanceolatum, is a similar species with yellow flowers.

Wild white licorice on the south side of the farmer's lane.
Wild white licorice on the south side of the farmer's lane. Photo taken 23 June 2011.

Plants found growing along with white wild licorice include spotted touch-me-not, poison ivy, blackberry, elderberry and maple, among others.

Leaves are uniform in appearance with a certain symmetry of four leaves in a whorl. Each softly hairy leaf is entire, blunt or rounded at the tips, and oval in shape. Leaves have three distinct veins and have a broad appearance.

Four leaves in whorls helps to identify wild licorices.
Four leaves in whorls helps to identify wild licorice. Photo taken 23 June 2011.

The blossoms are tiny, greenish-white flowers, each having four pointed petals.

Tiny flowers of wild licorice at the tips of stems.
Tiny flowers of wild licorice at the tips of stems. Photo taken 23 June 2011.

Wild licorice blooms over a period of a couple weeks or longer. Flowers develop into seed pods that look like little spheres with fuzzy surfaces.

Cluster of tiny seed pods from flowers of wild licorice.
Cluster of tiny seed pods from flowers of wild licorice. Photo taken 23 June 2011.
Leaves of wild licorice have three prominent veins.
Leaves of wild licorice have three prominent veins. Photo taken 2 July 2011.

Leaves really do taste like licorice. Chewing a leaf releases a cool, sweet taste that is reminiscent of stevia, but with a very pleasant aftertaste. Sometimes stevia is said to have a metallic aftertaste. Because of the licorice taste, I wonder how anyone has used wild licorice.

There is no mention of G. circaezans in the Peterson medicinal or edible plant field guides. Another member of the Bedstraw (Madder) family, Rubiaceae, called Cleavers, G. aparine, is listed as having diuretic and hypotensive properties.

Whorled Pogonia No Blooming for Wild Orchid

Every year I comb through our wooded acres to see certain plants blooming and to find new discoveries. One of the plants I look for is called Whorled Pogonia, Isotria verticillata, a member of the Orchid family, Orchidaceae.

As far as I know the whorled pogonia in our small area on the mountain ridge has only bloomed once in seven years. They didn’t bloom in 2011, but they put on a show in 2010. When it does bloom, whorled pogonia flowers in May and June in moist acid woods and thickets in the eastern U.S..

Whorled pogonia flowers are an interesting oddity. The lipped flower, typical of orchids, is greenish-yellow with some streaks of purple or maroon.

The plants start coming up in May as little pinwheels. They continue to grow taller and get bigger for a few weeks until the leaves are two to four inches long. The individual plants remain standing for the summer, unless a big foot or critter knocks them over. In the autumn the foliage may turn to yellow before going back to the earth.

Eight whorled pogonia plants grow among the sassafras, lowbush blueberries and oak saplings.
Eight whorled pogonia plants grow among the sassafras, lowbush blueberries and oak saplings. Photos taken 14 June 2011.

Whorled pogonia has five leaves, and sometimes six, in a single whorl.

Five leaves are typical for whorled pogonia.
Five leaves are typical for whorled pogonia.
Sometimes pogonia leaves get misshapen when they burst through the forest floor in Spring or by animal activities.
Sometimes pogonia leaves get misshapen when they burst through the forest floor in Spring or by animal activities.
Fewer plants have six leaves to a whorl.
Fewer plants have six leaves to a whorl.
Sassafras saplings grow in the same area as whorled pogonia.
Sassafras saplings grow in the same area as whorled pogonia.

Leaves are parallel-veined and widest near the tips. Terminal ends may have pointed or rounded tips.

Apparently there are no edible or medicinal properties of interest in whorled pogonia. However, it would make a delightful addition to a native woodland garden, provided that it’s planted in the shade.

Surprise Blue-Eyed Grass in the Lawn

One side of the lawn was allowed to grow long for the want of a mower. Before the machine was fixed the grass reached a foot high and some went to seed. The area really didn’t look that bad because of the sparseness of the grass. It is a very shady area that has a cool dampness to it. The grass that grows here is thin and different from the grass growing in sunnier spots. To my surprise there appeared a new plant in the unmowed area, Blue-Eyed Grass.

Blue-eyed grasses easily hide among the grass in the lawn, especially when not in flower.
Blue-eyed grasses easily hide among the grass in the lawn, especially when not in flower. Note the flower bud on the top right and the seed pods on the top left. Photo taken at 9:30 a.m., 9 June 2011.

(Click on any photo to see a larger image.)

The blue-eyed grass was only noticed when a blossom had opened. There it was, this cute, light blue flower with a yellow “eye” ring and curiously pointed tips on its petals.

Blue-eyed grasses are members of the Iris family, Iridaceae. Nine or ten species native to the USA of the Sisyrinchium genus are separated according to branching of the flower stalk and the shapes of the leaves and stems.

Leaves are grass-like blades. The central rib of each leaf blade is enlarged and that is easily felt by running your fingers down the leaf.

Leaf blades of blue-eyed grass.
Leaf blades of blue-eyed grass. Photo taken 9 June 2011.

Green seed pods develop into round balls that dangle at the tips of the flower stems.

Flowers are true to iris form with three petals and three sepals making the blossom appear to have six petals. Each “petal” has a pointed tip.

Blue eyes are open in the grass by the afternoon.
Blue eyes are open in the grass by the afternoon or perhaps whenever they get enough sunlight. Photo taken at 2:45 p.m., 9 June 2011.
Flower petals are adorned with pointed tips.
Flower petals are adorned with pointed tips. Photo taken 9 June 2011.

The species of blue-eyed grass here is Stout Blue-eyed Grass, S. angustifolium, also called Pointed Blue-eyed Grass, as the stems are branched, leaves are less than a quarter-inch wide, and the flower stalks are long. It’s a perennial that reaches 4-18 inches tall. According to Peterson’s Medicinal Plants Guide, blue-eyed grass leaf and root teas were once used as a laxative, to expel worms, to treat stomach-ache, and in children, to relieve diarrhea.