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Violets are welcome “weeds” in my garden. In fact, the common blue violet—my particular brand of violet garden guest—is native to these parts, which is more than I can say for myself.

The common blue violet (Viola sororia, Violaceae) is native to most of central and eastern North America. It is a common sight in lawns, gardens, sidewalk cracks and along trailsides. The common blue violet is typically considered a “weed” because of its relative ease in adapting to human disturbance, but it pushes the definition because it has been on this continent for a very long time. 

The leaves and flowers of the common blue violet, along with many other species, are edible and medicinal. The “confederate violet” is an escaped cultivar (cultivated variety) of Viola sororia—it has white flowers with blue streaks and is an inhabitant of lawns in the southeastern United States.

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Common blue violet (Viola sororia)

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Confederate violet (Viola sororia)

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The sweet violet (Viola odorata, Violaceae) is the principal medicinal and culinary species used in Europe. It has escaped cultivation in many locales, because it is popularly planted for its fragrance. Much of the American use of violets stems from the European herbal tradition. Interestingly, most violet species in North America lack the signature aroma of sweet violet.

The Viola genus contains around 550 species, mostly found in the temperate climates of the world. Many species of violet are used similarly to the common blue violet. Most wild foods authors report that the blue and white flowered species of violet are all edible, but not the yellow flowered species. Other authors write that all species are serviceable. 

I notice that the leaves of some of the wild violets have an unpleasant soapy flavor, which leaves a funny feeling at the back of my throat; this is most likely from high levels of saponins. I avoid these plants, and instead go for the milder tasting species. Some woodland species of violet are rare and should not be disturbed. A good course of action is to identify the common species of violet in your area and then research their edibility and/or traditional uses for medicine. But there’s a good chance that you have common blue violets or the sweet violet growing in your area—both of which are good wild edibles and choice medicinals.

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How to Identify Violets

It’s difficult to give specific characteristics for the whole Viola genus, as there is considerable variation between the hundreds of species, but there are general traits to look for. Most violet species are herbaceous perennials with a basal rosette of heart-shaped or irregularly lobed leaves. The leaves typically bear rounded teeth and are smooth. 

The flowers are characteristically irregular and most have a little rounded tail (nectar spur) if you turn them over. Children seem to have a special affinity for this charismatic group of plants; perhaps because its bright flowers are well within their reach. 

Violets actually have many look-alikes, many of which are inedible or poisonous, so only harvest them when the flowers are present and you are 100% sure that you have a violet. Please reference a reliable plant identification guide when gathering any wild edible or medicinal herb. You can use this book list for my personal recommendations. 

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Violet and chickweed salad, garnished with dandelion flowers

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Violet’s Edible Uses

I enjoy violet leaves and flowers in salad, pesto, and in sandwiches and wraps. The roots of most violet species can cause nausea and vomiting, and should not be eaten. The leaves and flowers can be harvested with scissors in a “haircut” style multiple times throughout the spring until the leaves become too fibrous. They will often make a comeback in the fall, with a flush of tender new growth. Violet leaves can be sautéed or steamed. I also like to stir them into soups as a nutrient-dense thickener. The flowers make a lovely garnish—we sprinkle them on salads and add them to cakes and pancakes. Violet flowers are also beautiful when candied or frozen into ice cubes.

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Chickweed and violet hummus

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Fresh violet and chickweed greens on a bagel with garlic sauce

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