Violets are a popular edible flower found growing in many backyards and gardens. With their beautiful purple blooms and sweet flavor, violets can make a lovely addition to salads, desserts, and drinks. But not all violets are safe to eat – it’s important to properly identify them first. So which violets are edible?
Common Edible Violets
Here are some of the most common types of violets that are safe for consumption:
- Viola sororia (Common Blue Violet) – This violet has dark blue to purple flowers and is found throughout most of North America. Both the flowers and leaves are edible.
- Viola odorata (English Violet) – Sweetly scented with light purple or white blooms, this species is originally from Europe but naturalized in North America. Flowers and leaves can be eaten.
- Viola tricolor (Johnny Jump Up) – Native to Europe but escaped gardens in North America, this violet has purple, yellow, and white blooms. The flowers and leaves are edible.
- Viola labradorica (Labrador Violet) – Found in Alaska, Canada, and the Northern US, this violet has dark purple flowers with white centers. Flowers and leaves are edible.
- Viola pubescens (Downy Yellow Violet) – Native to eastern North America, this yellow-bloomed violet has edible flowers and leaves.
Identifying Edible Violets
When identifying violets for edibility, look for these key characteristics:
- Five symmetrical petals with rounded tips
- Flowers should be flat faced and open wide
- pointed sepals that form a spur at the back
- Alternate, heart-shaped leaves with scalloped edges
- Leaves and stems may be smooth or slightly hairy
Violets will often have white and yellow color variations or markings on the petals. The flowers may also range from very pale to deep purple-blue in color. Only harvest violets where the identity is 100% known and be sure to never eat any part that causes a reaction.
When and Where to Find Violets
Violets grow wild in wooded areas, fields, and yards throughout most of North America. The blooming season is generally early spring to summer but exact timing varies by species and region. Here are some tips on when and where to look for violets in different areas:
- Northeast US – April to June in shady, damp meadows and along stream banks
- Southeast US – February to May in wooded areas and clearings
- Midwest US – April to July in meadows, prairies, and along trails
- Southwest US – February to April in mountainous areas
- Northwest US – May to August in coastal areas and valleys
- Canada – May to September in woodlands, thickets, and shorelines
Violets also frequently grow in yards, gardens, and disturbed areas. Be sure to only harvest violets from pesticide-free locations.
How to Harvest Edible Violets
Follow these tips for responsibly harvesting edible violets:
- Never harvest more than 1/3 of the violets in any patch to ensure sustainable growth.
- Use scissors or pruning shears to snip off flowers and leaves instead of pulling by hand.
- Harvest in the morning after any dew has dried for best flavor.
- Select flowers that are fully open and aromatic.
- Pick tender young leaves before the plant flowers.
- Gently wash harvested violets under cool running water.
- Use harvested violets right away or store loosely wrapped in paper towels in the refrigerator for 2-3 days.
Culinary Uses of Edible Violets
Both the flowers and leaves of edible violets can be used in a variety of sweet and savory recipes. Here are some of the most popular ways to eat violets:
Beverages
- Crystallized or fresh flowers make beautiful garnishes for cocktails, lemonade, and champagne.
- Infuse violet syrup or liqueur to use in drinks.
- Brew dried leaves and flowers as an herbal tea.
Salads and Vegetables
- Scatter young leaves and flower petals over green salads.
- Add to composed salad platters for color and texture.
- Fold into butter or spreads for homemade bread.
- Garnish soups like chilled vichyssoise.
Desserts
- Decorate cakes, cupcakes, and tarts with fresh blossoms.
- Infuse vanilla extract or simple syrup with violets for using in desserts.
- Candy the flowers by coating in egg white and sugar.
- Fold into ice cream, sorbets, yogurt, and custards.
Other Uses
- Float flowers in vinegar, honey, or use to infuse olive oil.
- Layer freshly picked blooms between cake layers before frosting.
- Dye milk, cheese, or butter a light purple by steeping flowers.
Nutrition and Health Benefits of Edible Violets
In addition to adding flavor and beauty to foods, edible violets also provide some nutritional and health boosting components.
Nutrients: Violets contain vitamin C, beta carotene, and vitamins A and E. The leaves are high in vitamin C and the flowers provide phytochemicals such as anthocyanins and flavonoids.
Minerals: Violets provide trace minerals like magnesium, phosphorus, potassium, and zinc.
Potential Health Benefits: Studies suggest violets have anti-inflammatory, anti-bacterial, and antioxidant properties. Consuming the flowers and leaves may help combat colds, soothe sore throats, and aid digestion.
However, more research in humans is needed to confirm specific health benefits of eating violets.
| Nutrient | Amount per 100g of Edible Violets |
|---|---|
| Vitamin C | 59.5 mg |
| Vitamin A | 212 IU |
| Magnesium | 17 mg |
| Calcium | 93 mg |
| Potassium | 215 mg |
Poisonous and Non-Edible Violets
While many violets are perfectly edible, some wild species and hybrids can cause adverse reactions and should always be avoided. Here are examples of potentially toxic violets:
- Viola rugulosa – Large, crinkled leaves with bicolored white and purple flowers. Native to China.
- Viola pedunculata – Yellow flowers with brown veins and dots. Native to California meadows.
- Viola striata – Pale yellow flowers with elongated purple-brown streaks. Native to damp North American woodlands.
- African violets (Saintpaulia species) – Houseplant blooms in shades of purple, pink, blue, or white.
- Pansy (Viola x wittrockiana) – Showy hybrid garden plant, often bi- or tri-colored. Avoid.
When in doubt, do not eat any plant unless you have confirmed the identity and edibility! Additionally, some individuals may have sensitivities even to edible species of violets.
Growing Edible Violets
You can also grow your own edible violets from nursery plants or seeds if you don’t have access to wild-foraged ones. Here are some tips for cultivating violets in your garden:
- Plant in partially shaded locations with rich, moist soil. Shelter from hot afternoon sun.
- Space plants 6-12 inches apart depending on variety size.
- Water regularly to keep soil consistently damp but not soggy.
- Fertilize monthly with balanced organic fertilizer.
- Propagate by dividing mature plants in early spring or fall.
- Sow seeds directly outdoors in fall or cold stratify saved seeds and start indoors.
- Watch for slugs, snails, and powdery mildew. Control with organic methods as needed.
- Cover with mulch to overwinter plants in cold climates.
Popular edible violets to grow include sweet violets (V. odorata), horned violets (V. cornuta), and Johnny jump ups (V. tricolor). Harvest flowers for eating when fully open and leave some blooms to self-seed for the following season.
Preserving and Storing Violets
To save your edible violet harvest for later use, here are some preservation ideas:
- Air drying – Hang small bunches of upside down in a dark, dry area for 1-2 weeks until crispy. Store in jars.
- Pressing – Place flowers between the pages of a heavy book for 1-2 weeks to flatten and dry. Use like dried flowers in recipes.
- Freezing – Spread washed flowers in a single layer on a sheet pan and freeze until solid. Transfer to freezer bags.
- Sugar crystallization – Coat violets in beaten egg white and sucrose or superfine sugar. Dehydrate for 3-5 days until sugar coating is crisp.
- Vinegar – Steep fresh flowers in white vinegar for 2-4 weeks, strain and rebottled. Use for salad dressings.
- Herbal syrup – Simmer 1 cup sugar and 1 cup water with 1/4 cup fresh violets for 15 minutes. Strain, cool, and refrigerate.
Properly dried or frozen violet flowers and leaves will retain the most flavor and color compared to fresh. Crystallized flowers can keep for several months stored in an airtight container.
Conclusion
Many species of edible violets grow wild across North America and in backyard gardens. Their attractive flowers and pleasant, mild flavor make them an excellent addition to beverages, salads, desserts, and more. Identify violets accurately before harvesting and eat either the leaves or flowers in moderation. Grow your own patch or source violets sustainably from pesticide-free locations. With some basic preservation techniques, you can enjoy the beauty and taste of violets all year long.