Viola sororia AKA Common Blue Violet
I love when in early spring our back yard becomes blanketed with violets! These beautiful wildflowers are called Viola sororia. They are a plant native to Connecticut, one that is not only beautiful but edible. There is a close imported look-a-like called Viola odorata, a variety from Europe. Viola odorata shares many aspects of our native violet but its flowers have a pronounced sweet fragrance. Viola odorata flowers are considered just as edible our native violets as are most species of viola. Historically our native Viola sororia was a source of both food and medicine for Native Americans. The flowers which range in color from white to various shades of purple can be eaten freshly picked. Simply toss raw flowers into salads where they will add a colorful accent. Fresh flowers can be frozen into ice cubes or pressed into a soft cheese such as brie. The flowers can also be preserved for a time as crystalized violets. Crystalized violet flowers are a delicate confection impressive when used as a decoration on a cake or a garnish floated atop a drink. To make them, simply dip the flowers in slightly beaten egg whites, then dip in granulated sugar. Place the flowers on a parchment lined cookie sheet in a slightly warm oven until they are dry to the touch. Stored in airtight containers in a dark place, they will keep for several months before the color fades. Just today I found out that the heart shaped leaves of this plant are edible as well! The leaves can be steamed like spinach. Although I have yet to try the steamed leaves, the flavor profile is said to be similar to peas, so I imagine slightly sweet. It is advisable to wait until the plant is in bloom before gathering violet leaves for consumption so that you are certain that you have accurately identified the plant. Please be certain any plants you gather have not been treated with chemicals!








