By Sara Bir
The sight of demure violets and shaggy dandelions against the deep green of recently mowed grass has always delighted you. Normally you don’t like the combination of yellow and purple or yellow and green, because you hate team sports and those eye-searing pairings are often team colors, spotted on high school basketball jerseys or the itchy polyester cling of cheerleading uniforms. But in the context of spring, you love it, those three colors coming together for a few short weeks, radiant under the still-shocking intensity of midday sunlight. It calls to mind a suburban idyll, those violets and dandelions asserting themselves against an herbicide-drenched carpet of lawn.
But it is night now and you are looking at your phone, even though you’ve vowed to spend less time looking at your phone, and one of the feeds of text on it alerts you that a cookbook writer you admire just made violet syrup. It excites you, the very sound of it. Violet syrup. You imagine the violet syrup in a dainty pressed-glass jar, illuminated like an isolated shard of sacred stained glass in the path of an afternoon sunbeam, high on the shelf of a shabby-chic hutch. It calls to mind tea parties and Anne of Green Gables, harkening back to an age before phones that offer tiny visual enticements of violet syrup in the first place.
In your house there are all sorts of things to do, things that get pushed aside because of your job, which is to arrange little black symbols in lines against glowing white screen. It is called editing. The things you edit are lists about food, and you correct the mistakes in these lists because you’ve had enough jobs cooking food to spot misinformation quickly. You know what food does, even though your editing job consumes enough of your time that you now resort to serving boxes of bunny-shaped macaroni and cheese for dinner more often than you are comfortable with.
You do this editing from home, because that’s where the screen is, and your daughter often sees you scowling intently at it, and the magnetic power it holds over you infuriates her. You try very hard to limit her own exposure to glowing screens, both large and small, and yet there you are all day, tapping away at buttons as she implores you to draw with her or listen to her rambling preschooler stories. You want to give yourself fully to those stories, but the lingering demands of unresolved symbol-arranging pulls you away. Her job is to go to daycare, where she can play with other kids her age and build up her social skills so you can be at peace with your screen and your keys.
Sometimes you need a break from editing, so you switch to a different screen for a bit and click on little boxes and stars under photos of babies and dogs. You didn’t click on the star under the violet syrup on your phone. Is this worth a star? What does one do with violet syrup?
You try to shove the violet syrup to the back of your brain, but the violets do not give up on you. They appear all over, suddenly, in low-lying mobs: in the green strip of medians, along the path in the woods where you walk the dog. They grow in clusters, making pinpricks of color at the base of stop signs and between the cracks in the sidewalk. They soothe and disrupt you, because they are just another thing that you won’t get to. If you don’t pick the violets and make them into syrup, you’ll forget about how the purple and the green of violets make you feel.
You go with your daughter to a park without your phone so you can be somewhere and not really think about stars and boxes, and she runs off and then returns, bearing a fistful of white violets collected indelicately in her small hands. “For you, Mama,” she says. White violets? Was that one of Elizabeth Taylor’s perfumes?
The white violets do it. After a whole week confronting their quiet menace, you surrender. It’s Friday and you have deadlines. You are alone at home, busy editing inside and it’s glorious outside and you evict yourself from your dining room-cum-office. You close up the screen and grab a mixing bowl and go to your front yard, which, despite its minimal lawn, is infested with violets. You squat down, and you pick.
And you pick. One violet, two violets, three violets. You need a murder of violets build up in the bowl. You think of saffron, collected from the stamens of tiny crocuses, and consider how ill-suited you would be for the life of a saffron harvester, since after five minutes you are ready to quit this violet-picking business. You cannot give up. You do not give up.
The violet syrup recipe on your phone says to gather three handfuls of violets. You succeed, and you take a close-up picture of the bowl of violets with your phone, and you think about sharing this picture so other people—friends, kind-of friends, vaporous friends—can click on a box or star to agree with you about how great your life is, this life of carefree front-yard foraging. But you look at the real violets and then the violets on your phone, and you notice that they look nothing alike. Your phone violets are blue-ish and stiff and cool, and your real violets are a vibrant violet-purple, and the shiny metal bowl is warm from sitting on your lap. You delete the photo.
You retreat inside, to the kitchen, to separate the tender petals from their green bases that hold them together (a part of their anatomy called, adorably, the pip). So many small flowers, so many pips to maneuver around. Hundreds. Steeping the pips with the petals would make the resulting syrup bitter and to skip it would be to negate the already frivolous work you’ve invested so far. This is exactly the sort of thing you’d love to recruit your daughter for, but pulling petals away from pips requires more finesse than her unruly five-year-old fingers can muster. And so you do it by yourself, outsourcing the supervision of your daughter so you can blow off work and pluck itty-bitty flowers apart for making an essentially useless condiment.
It occurs to you that you should probably taste a violet before you go through with this. For all of the wildflower’s loveliness, its fragrance and flavor is that of the most bland lettuce ever, and you don’t imagine exposure to heat doing it any favors, but by now you’ve decided that making violet syrup will fill some hole in your life that needs to be filled. Even if you are just filling it with lettuce-flavored simple syrup.
Building up a critical mass of violet petals feels Sisyphean, absurd, impossible. Many times in your life, you have repeated insignificant tasks. You pumped the handle of the hopper and squirted a blob of Bavarian cream inside the donut. You stripped away the stranger’s slept-on sheets and unfurled a fresh sheet for a new stranger to sleep on. You took the rectangle of plastic from the customer, slid it through the reader, and made small talk as they paid for their pig-shaped corncob holders or glittery pink silicone spatula.
Do you receive our catalog?
Would you like a bag for this?
Enjoy your day!
You took the rectangle of plastic from someone else and slid it through the reader, and then another rectangle from another person, and then another.
A good place to eat around here? What do you like?
That meat grinder’s aluminum, so I don’t recommend putting it in the dishwasher.
Caribbean is my favorite Le Creuset color, too.
Your favorite Le Creuset color is actually Flame. The violets are tedious, still. Twenty minutes in, you have a pint of pip-free petals, not nearly the quart you need for the syrup. Screw it. You instead opt to make violet sugar, which requires only one handful of petals and one cup of granulated sugar.
It’s the big dirty secret of foraging that, with enough refined sugar, all things are possible. Only a few centuries ago, it was an expensive luxury. Crews of African slaves labored around the clock on Caribbean plantations to placate white people’s hunger for the laser-like precision of white sugar sweetness. On those islands that inspired a Le Creuset marketing expert to name a soothing shade of turquoise blue after their waters, there was a constant need for boatloads of new slaves, because they died before they got around to having children. Some fell into the boiling vats of cane juice, and some bled to death after getting their limbs caught in the rollers that pressed the cane, but most were simply worked to the point where they collapsed and never got up again.
Sugar is commonplace now, unavoidable. It infiltrates the snacks your daughter eats at daycare, the Nutri-Grain Bars and Fruit Roll-Ups. Now, the ability to afford eschewing sugar is a sign of membership in the upper class. Your white sugar, though, will not be white. After this, it will be violet.
A few blitzes in the food processor and that’s it. It tastes like regular sugar and looks like wet purple sand. To give it a boost, you add a grating of Meyer lemon zest, but it’s still not punchy enough.
You look at the windowsill over your kitchen sink and spy a vanilla bean pod. Of course you always air-dry the hulls of scraped-out beans after the majority of their flavor has been sucked into custards and compotes. They cost about a hundred dollars a pound and are actually the cured seed pods of a specific orchid, one that’s pollinated by hand a hemisphere away. The producers of these seed pods sometimes use a needle to prick a unique brand on them, just as a cattle rancher would, so the beans can be traced back should a vanilla seed pod rustler come to plunder the crop. Sometimes, before eviscerating them with a paring knife, you examine vanilla beans and you spy the tattoos, looking like leathery runes from another age, and you imagine having to prick thousands of still-green seed pods on orchid vines.
You realize you now have a small stockpile of dried vanilla bean hulls, and you grind them to several tablespoons of fine brown dust in your spice grinder, and you add a fat pinch of this dust to your violet sugar, and it does the trick. They’re kindred spirits, these two esoteric floral essences.
You retrieve your child from daycare, and you both return home to a big bowl of intact violet blossoms, ones that were not massacred into sugar, and you give this bowl to your daughter and send her to the yard and say, “Do you want to play with these?” She sprinkles the violets on the sidewalk and scatters decapitated dandelions and mangled clumps of grass among them, announcing, “I made a store!” and you approve.
The violet sugar is in a jar on the counter. It is subdued in color and soothing to look at, nothing at all like the cartoonish hues of purchased decorating sugar that you sprinkle on cutout cookies, and you just leave it there, even though you have no immediate plans to bake anything. Maybe you will divide it among smaller jars and give it to a few of your friends, the ones who appreciate things like the glancing presence of violets. The violet sugar means you are not entirely a useless and shallow person. You think about it and think about it and then sit and tap on keys and sort those feelings out, and then there it is, Violets, Boxes, and Stars, a few teasing lines on the screen of a phone, and you tap on them, and see this.
SARA BIR is a regular contributor to Full Grown People. She lives in Ohio.