Updated: May 27
If you were foraging in your yard for dandelions to make your homemade dandelion oil, you may also have noticed wild violets in your yard, too. These are an often unoticed bounty. You can make Wild Violet jelly, Wild Violet vinegar, and so much more. You can eat wild violets as a salad and sandwich garnish. They are a sweet and romantic little flower. The leaves contain vitamins A and C. The flowers contain magnesium and calcium.
Today we will make Wild Violet Bath salts. This is a natural and even organic way to lightly scent and also to naturally color your bath salts. As always, if you are making this for sale, you need to follow GMP which is Good Manufacturing Practices. Sterile tools and environment, gloves, hairnets and more. This batch is being made for my own mom so I can be more casual.
These salts can be used as is it incorporated into a more complex bath soak product. These are often available in our shop if you don't feel like making this yourself.
First things first, get out on your lawn or organic field ( never within 300 feet of a highway) and pick your violets. You should also gather some of the violet leaves because they have great qualities, too. Give them a through rinsing in your sink.
Next we will grind the plant into the salt. You can use a food processor or a coffee/spice grinder. I am using this spice grinder. Because I am a manufacturer, I use this only for made products. If you are making this for personal use, use what ever you have in your kitchen. This won't stain or ruin your machines.
There are 3 ways to do this. You use a half cup of the violets and a third cup of Epsom salts. That is what fits in my grinder. Use the same percentage and larger amounts if your using a food processor.
You can do violets only, violets and leaves, or leaves only. Each produces its own color shade.
Put the flowers and/or leaves into the grinder, add the salt and grind ( or process) till combined. It goes pretty quickly.
Now you need to dry the mixture. You have a few options. You can quick dry by placing in a shallow glass container and drying in your oven at 200 degrees for a few hours. How long depends on how much salt you have. This method works great but does cause some clumping. You may have to run it through your grinder or processor one more time depending on your preference for smoothness.
The slowest method is spreading it out on a clean cookie sheet and allowing it to air dry for a few days.
You could also use your dehydrator if you have one. I use this one for most of my projects because it uses less power than the oven and it gets the job done quicker than air drying and protects the products from dust and contaminates.