The image, above, shows the full Sweet Violet plant (Violaodorata) showing the young plant, bottom left, the leaves of
a young plant, bottom right along withe the plant in flower, top
left. Also shown is a close-up of a single violet flower, top
right..
| Common Name: Sweet Violet |
| Scientific Name: Viola odorata |
| Other Names: English Violet, Garden Violet, Sweet Violet, Florist's Violet |
| Family: Violaceae |
| Range: Europe, including Britain, from Norway south and east to N. Africa, W. Asia and Syria. |
Physical Characteristics
Viola odorata is a hardy, evergreen, Perennial plant, growing to 10cm (4 in) by 50cm (1 ft 8 in) in size. It is hardy to zone 5 and is not frost tender. The plant is in leaf year round and flowers from February to April and seeds ripen from April to June. The flowers are hermaphrodite and are pollinated by bees. The plant is self-fertile.
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| Edible Parts: Leaves, Flowers |
 Edibility Rating: 5 
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 Known Hazards: the plant may induce vomiting in susceptible persons. There is a possible additive effect in conjunction with laxatives.
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Sweet Violet along with all the Sweet Violet containing recipes presented on this site, with 2 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Sweet Violet as a major wild food ingredient.
Sweet Violet, Viola odorata is a flowering plant and a member of the Violaceae (violet) family which is native to Europe and Asia. They are small perennial plants that are typically found in moist and slightly shaded conditions such as hedgerows. They have heart-shaped leaves and symmetrical flowers with four upswept or fan-shaped petals, two each side, and one broad, lobed lower petal pointing downward. Unlike many of the other violet species Sweet Violet's leaves and flowers all originate in the basal rosette. The flowers usually appear in early February and last until the end of April and are either dark violet or white in colour.
Sweet violet can be distinguished from Common Violet, Viola riviniana (also known as Dog Violet) as Sweet Violet has scented flowers and Dog Violet's flowers are unscented.
The sweet violet is one of the delights of the springtime hedgerow. The deep colour of these small flowers breaks the monotony of whites and yellows that predominate in springtime.
This plant has been used for centuries and is one of the early treats of the culinary calendar. The flowers themselves are very flavoursome and can be used to brighten-up a salad. Traditionally the flowers have also been candied by preserving in sugar before being used to decorate cakes and pastries. What is surprising, however, is the use of violet leaves. Though not particularly tasty themselves (they can, however, be used to bulk-up a salad) they exude a substance which thickens-up stews and broths. Thus adding a handful of violet leaves to a stock will make a much thicker sauce. They can also be used in pies and jams as an aid to setting.
The young leaves and flower buds can be consumed raw or cooked. The leaves have a mild flavour and are typically available year round. However, they rapidly become tough as they grow older. The leaves are a welcome addition to a spring or winter salad, and their mild taste means that they can be used in bulk as a salad base. When added to soup, the mucilage in the leaves help thicken it. It was used as a thickener in Medieval times. The leaves can also be used as a flavouring in puddings and cakes.
A tea can be made from an infusion of the leaves. The flowers are edible raw and make an attractive addition to salads. They are also used to decorate desserts and cakes and lend themselves to being candied. Flowers can also be used, fresh, to add flavour and to colour confectionary. A pleasant and soothing tea is made from an infusion of the leaves and flowers. The leaves and flowers can also be used to flavour and colour alcohols (either separately or in conjunction). A leaf extract can be used to flavour sweets (candies), baked goods and cream or yoghurt.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Sweet Violet as a major wild food ingredient.
Sweet Violet, Viola odorata is a flowering plant and a member of the Violaceae (violet) family which is native to Europe and Asia. They are small perennial plants that are typically found in moist and slightly shaded conditions such as hedgerows. They have heart-shaped leaves and symmetrical flowers with four upswept or fan-shaped petals, two each side, and one broad, lobed lower petal pointing downward. Unlike many of the other violet species Sweet Violet's leaves and flowers all originate in the basal rosette. The flowers usually appear in early February and last until the end of April and are either dark violet or white in colour.
Sweet violet can be distinguished from Common Violet, Viola riviniana (also known as Dog Violet) as Sweet Violet has scented flowers and Dog Violet's flowers are unscented.
The sweet violet is one of the delights of the springtime hedgerow. The deep colour of these small flowers breaks the monotony of whites and yellows that predominate in springtime.
This plant has been used for centuries and is one of the early treats of the culinary calendar. The flowers themselves are very flavoursome and can be used to brighten-up a salad. Traditionally the flowers have also been candied by preserving in sugar before being used to decorate cakes and pastries. What is surprising, however, is the use of violet leaves. Though not particularly tasty themselves (they can, however, be used to bulk-up a salad) they exude a substance which thickens-up stews and broths. Thus adding a handful of violet leaves to a stock will make a much thicker sauce. They can also be used in pies and jams as an aid to setting.
The young leaves and flower buds can be consumed raw or cooked. The leaves have a mild flavour and are typically available year round. However, they rapidly become tough as they grow older. The leaves are a welcome addition to a spring or winter salad, and their mild taste means that they can be used in bulk as a salad base. When added to soup, the mucilage in the leaves help thicken it. It was used as a thickener in Medieval times. The leaves can also be used as a flavouring in puddings and cakes.
A tea can be made from an infusion of the leaves. The flowers are edible raw and make an attractive addition to salads. They are also used to decorate desserts and cakes and lend themselves to being candied. Flowers can also be used, fresh, to add flavour and to colour confectionary. A pleasant and soothing tea is made from an infusion of the leaves and flowers. The leaves and flowers can also be used to flavour and colour alcohols (either separately or in conjunction). A leaf extract can be used to flavour sweets (candies), baked goods and cream or yoghurt.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Sweet Violet recipes on this site follows, (limited to 100 recipes per page). There are 2 recipes in total:
Page 1 of 1
| Candied Violet Flowers Origin: Britain | Wild Spring Flower Salad Origin: Britain |
Page 1 of 1