Violet honey

Following up the sweet violet blog

I decided to go violet flower picking and make violet (Viola) honey.



Flower scented honey was very popular in Victorian times in England and violet honey was a favourite. Use flavoured honey as a spread, to flavour sauces and desserts, for tea, mead, wine, and anyway that you would use honey. Flavoured honey is delicious, nutritious, and it is simple and easy to make.

Violet Honey Recipe:

1 cup honey

½ cup of sweet violet petals


Pour 1 cup of honey into a double boiler or a bowl set over a pan of simmering water. Warm on low heat and stir in violet flowers, I used a wooden chopstick to stir. Cover and heat on low for ½ hour. Turn off heat and let cool slightly. Remove from heat and leave the honey to infuse, covered for a week or pour it into a mason jar.

After a week slowly warm the honey again in the double boiler or a bowl over a simmering pan of water on low heat. The warm honey will be easier to pour and strain the flowers out with a fine mesh strainer and it put back into the jar.  Makes about 1 cup of flavoured Violet honey. Label jar or use a honey pot.

Flavoured Variations:

Rosemary is a popular breakfast preserve.

Infuse 4 springs of rosemary in 1 cup of honey.

Bibliography on Violet and Violet honey:

The Herb Bible  Peter McHoy Pamela Westland

Quarto publishing 1994

The Energetics of Western Herbs Peter Holmes

Lotus press 1998

The Complete Illustrated Holistic Herbal David Hoffman

Element books 1997

6 Responses to “Violet honey”

  1. Do you pull the petals off the green part of the flower?

  2. Valuable info. Lucky me I discovered your website unintentionally, and
    I’m surprised why this twist of fate didn’t happened in advance!

    I bookmarked it.


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