Violet (Viola spp.) A sure sign that there’s no going back: Spring is on. The first abundant edible part of the violet is typically the flower. All the violets (and pansies) are edible and most of them are delicious with a subtle and unique flavor.
The sweet violet (Viola odorata), rarely or never seen in North America, has a much more distinctive flavor which brings sweetness to any plate.
The leaves are delicious and again such a mild ingredient that they can find their way onto any plate without intrusion. This leaf is all about the texture, its soft and succulent yet meaty. Wash and rip up the leave and throw them in with your other salad ingredients and you'll be pleasantly surprised each time you chew a violet leaf. They can also be cooked as a leafy vegetable, and they ferment exceptionally well in kimchi or mixed-vegetable sauerkraut.