Two springs ago, I was just days away from giving birth to my youngest. I was moving slower, soaking things in more. My older boys and I went outside with a simple plan to pick wild violets.

Before I knew it, we had a bowl full. Bright purple flowers, stems mixed in, a little grass here and there. Not perfect, but real.

We brought them inside and made violet lemonade. It’s color-changing magic! It felt like a science lesson without trying. Simple, hands-on, and something they will actually remember.

What Are Wild Violets?

Wild violets are one of the easiest plants to forage in spring.

In Southwest Michigan, you are most likely finding Common Blue Violet (Viola sororia), along with other violets in the Viola family.

Quick ID

• Low to the ground
• Heart-shaped leaves
• Small purple or blue flowers
• Five petals

If you’ve seen them in your yard, you’ve probably stepped over them a hundred times.

Why They’re Worth Picking

Wild violets are more than just pretty.

They are:

• Gentle and soothing
• Supportive for the lymphatic system
• Rich in vitamins like A and C
• Naturally cooling for the body

Both the flowers and leaves can be used, though the flowers are the favorite for recipes like this.

Steps

1. Sort through and pick stems from flowers
2. Add flowers to a jar or bowl
3. Pour hot water over them
4. Let steep 15 to 30 minutes until deep blue
5. Strain out flowers
6. Add lemon juice and watch it turn purple
7. Stir in sweetener
8. Add cold water and ice

Taste and adjust as needed.

This Season Doesn’t Last Long

Wild violets come and go so quickly.

You really do have to look for them.

This season always reminds me to slow down a little. To step outside more. To follow my kids’ curiosity instead of rushing them through it.

Because the moments that stay are never the big ones.

They’re the small ones.

A bowl of freshly picked flowers.
Sticky fingers.
A color-changing glass of lemonade on the counter.

That’s the kind of magic I don’t want to miss.