Spring is blossoming with colour and botanical nourishment! After a long winter’s rest, the plants are sprouting and plentiful. They are as eager as us to reach towards the warmth of the sun-to recharge our energy and stimulate our bodies. It is no coincidence that spring plants contain the exact nutrients and nourishment our bodies need after a long winter. They hold key nutrients that ease allergies, boost the immune system, deliver optimal vitamin intake and cleanse many systems.
The common blue violet (Viola sororia, Violaceae) which I use in this recipe, is especially helpful in cleansing the lymphatic system as well as the blood. It has a very gentle energy and flavour. Dandelion
(Taraxacum officinale) flowers are high in lutein, an antioxidant known to support eye health, cardiovascular health, help control blood sugars and protect the skin against oxidative stress.
During this particular season, the abundance of spring comes quickly and the delicate blossoms and tender plants do not last long. So get out there and get picking! Please be wise and intuitive when wild harvesting. Do not eat anything you are not 100% certain of and take only what you need – using appropriate harvesting measures for each particular plant.
“In the spring, at the end of the day, you should smell like dirt”
Backyard Blossom Butter
1/2 pound organic butter (softened)
1 TBSP finely chopped violet flowers
3 TBSP dandelion petals removed from seed head
1 TBSP raw honey
1 TSP himalayan or sea salt
2 TSP lemon rind
2 TSP fresh lemon juice
Directions:
Mix all ingredients in a bowl until incorporated. Place butter on a piece of parchment paper and wrap into a cylindrical form-folding ends in first. Continue to roll and press butter into a firm, log shape. Refrigerate for 12 hours. Remove from fridge and slice into 1/4 inch rounds. Use on steamed veggies, rice, quinoa, meats and fresh warm bread!
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