Grown in Toulouse since the 19th century, the violet is a delicate flower, full of charm, and with a subtle flavour. The flower is used in numerous applications, such as perfume, confectionery and baking. When cooked, the violet brings an original, fragrant and colourful touch to the most diverse preparations, from fruit salads and jams to mixed salads and meat-based dishes.
Violet liqueur, crystallized violets and the delicious violet sweets are all specialities of Toulouse.
In February, the violet festival in Toulouse honours this famous fragrant flower.
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