Violets are known best for their ornate, colored flowers which emerge in the early spring. These flowers are widely used as edible decoration. The most commonly known flowers are the violet colored ones.
There are several violet species and their colors range from white to yellow to blue and violet. There are even green colored violet flowers as in Eastern Greenviolet (Hybanthus concolor, formerly Viola concolor), native the the Eastern United States.
Although all violets are edible, not all violets are widespread or prolific enough to warrant harvesting for food on a large scale or on a regular basis.
The flowers of Sweet Violet (Viola odorata) are especially sweet and fragrant.
The leaves of violets are very edible indeed. Picked at the right stage, they are tender and sweet with a delightful, mild flavor. Great option for a salad base.