Wow, that sounds amazing! Violets are a real secret weapon—tiny bursts of color, floral perfume, and that hint of citrus. I’ve been thinking about a light violet-infused vinaigrette for a spring salad, or maybe a violet‑scented panna cotta with a drizzle of honey. What’s your favorite way to bring flowers into a dish? Maybe we can swap a few of our signature floral hacks and see who comes out on top!