Eating violets
Yesterday morning you would have found me sitting in my little front yard with a bowl and a pair of scissors. The 9 year olds riding their bikes up and down the street looked at me oddly, as I sat and one by one picked violets. You see, I needed to finally cut my grass, having resisted thus far and it getting quite long. But as I considered doing so, I was crushed by the thought of cutting all the beautiful and edible violets. The dark purple ones were in high bloom last week, and the white-purple varieted ones now. So, I sat there and picked most of them, one by one, and enjoyed every second of it…
These past few weeks I’ve been really into eating violets– like a lot, every day. I taught a section of a class a few weeks ago on edible flowers, and inspired myself. I was frustrated because it was too early in the season to find many, and definitely I have no interest in paying $4+ for ones in the specialty stores (though am considering growing and selling them TO the specialty stores since some people will pay that much)… And alas one of the most precious edible flowers was right there all around me. Violets.
I eat by color, so adding something like violets to food is quite the visual delight. I’ve been focusing on deserts, which is great, because I’m not a sweets person and don’t usually eat or crave desert– but I could stand to gain a few pounds, and I have to say the thought of eating flowers makes me want to eat desert, just for the visual stimulation. I made this pineapple-orange-ginger puree (literally, some pineapple, orange, and ginger– pureed) that I put atop vanilla icecream, sprinkled violets, and garnished with basil. The basil actually was what made the dish, and makes me much more intrigued to use it in sweet things. The yellow and purple contrast, with the touch of green, was a perfect color combo. Last night I had angel food cake with the season’s first strawberries and violets. Loved the red & purple together.
We’ll see what’s next on the menu– I skipped mowing my side yard so I’d have more to come!
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May 9th, 2006 at 9:44 am
oh man, that sounds great! (especially the pineapple orange ginger puree)
May 18th, 2006 at 4:14 pm
Hello Amanda, It’s refreshing to see another soul wildcrafting and eating her harvest of violets. I started to eat the dandelions around ten years ago and my daughter thought I had flipped. I had to have her talk to her grandfather(whose father made terrific cooked dandelion dishes and uncooked salads.)and her grandmother, who told of her days on the farm when her mother would have her children gather dandelion leaves for the greens for their dinner. Then, I bought a field guide for edibles in the wild and also found Susun Weed’s books and found to my delight that there were all kinds of edible weeds in my yard. We live in the woods and violets are in great abundance. I sing a song to the violets as I pick them. They are so beautiful and nourishing. I planted chickweed two years ago and since it is self-sowing we have quite a crop this year and it is so delicious and refreshing. My family and I also eat some of our Dutch Clover and the peppery nasturniums. I you continue to enjoy yourself! Lynda