We were delighted and confused by a week of summer-like weather here this past March, and it also delighted and confused all the lawn violets into blooming much earlier than usual. Violets have their beautiful shady purple-indigo color and fragrance, of course, and they can add a unique flavor to tea -- especially tea served in the springtime.
Kusmi Tea offers a violet blend, as does
Dammann Freres at Formaggio Kitchen. And
Simpson & Vail infuses black Rose Congou with violet for some impressive flower power. A plate of lemon tartlets topped by either candied or fresh violets would complement the perfumey base of the tea as well as offering a nice bright visual counterpart.
(Pictured: Violet -- Mary Eaton, 1917, Wikimedia Commons)
