#13 - VIOLET, Viola Spp.

We live at 3,000’,  at the base of Mount Mitchell, where very few ticks live. We may be a little behind you in spring blossoms but our violets are just starting to flower. Which is very exciting because they are a welcome addition to our table. The boys love picking them and having beautiful purple flowers adorn their plates. Violet leaves are great in smoothies, salads, pesto, soups or in savory dishes. I know many of us stay away from sugar, but as a child I LOVED rolling violet flowers in thick sugar water and making candied violets. I just might have to try that with Birch Xylitol! 

Violets are high in Vitamin A and C. Approximately 1/2 cup of violets has the same amount of Vitamin C as three oranges.

Violet roots should not be eaten as they can cause vomiting but the heart shaped leaves and flower are a wonderful source of free nutrient packed spring food.

Violets are part of the genus Viola. African violets are NOT part of the Viola family and are NOT edible.


Here is a great article on violets by Juliet Blankespoor of the Chestnut School of Herbal Medicine.

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