Gather violets from any wild place; this process is called foraging. Be sure you don't forage near a road where exhaust or other toxins might have settled on your violets. Start with one or two cups of blooms. Never take more than 1/3 of the blooms on any plant to allow the violet to re-bloom and continue to produce enough for pollinators and seed setting. Snip each violet right beneath the flower head to remove the stem.

Run the violets through a salad spinner to remove any dust. Try not to wash the violets as this will require drying time and they may begin to wilt as they dry. If you MUST wash them, run them through the salad spinner to remove extra water and place them on a towel or dehydrator rack to dry.

Using a clean paintbrush, paint egg white on the tops and undersides of each petal. Work quickly, being as gently as possible.

Place each wet violet into a dish of your favorite low carb, granulated white sugar. You'll only need 1/4 to 1/2 cup of sugar. Gently press the violet into the sugar. Flip the violet and repeat the process on the other side. After you've processed all your sugared violets, use the rest of the sugar in your next baked treat. *

Place each wet and sugared violet on a plate or bakers rack to dry. Blooms should be stiff in 3-5 days.