Common blue violet (Viola sororia, Violacea) is one of my childhood favorite plants. I spent many barefoot, summer days in my hammock under a mimosa tree watching the hummingbirds flit here and there and reading novels – while eating violet leaves and flowers below me whenever I’d get hungry.

The jam tastes greatly different than the raw violet flowers – which is a powerful, sweet flavor that goes great on cakes, ice cream, or cookies, but not so much with peanut butter. The purple color is, frankly, from a culinary standpoint one of my favorite aspects. That gorgeous purple color is not often found among other types of jam.

Identification:

Flower: 5 petals, irregular with one petal a different shape and size than the other 4; whitish/yellowish center.

Leaf: Thin, heart-shaped/ovate leaf with pronounced veins.

Growth Pattern: Often quite low to the ground. Up to a few inches when not mowed.

Season: Dies back in central VA in January – February but then returns in March.

Nutritional Content per Serving (100 grams)

• Vitamin C: 30-60 mg (approximately 50% of the Daily Value)
• Vitamin A: Approximately 2000 IU
• Calcium: 200-300 mg
• Iron: 1-2 mg
• Magnesium: 30-50 mg
• Calories: About 40-60 kcal
• Protein: 1.0-1.5 grams
• Fat: 0.5-1.0 grams
• Carbohydrates: 7-10 grams
• Dietary Fiber: 1-2 grams

Other Edible Violet Specieis:

• Sweet Violet (Viola odorata, Violaceae) – was once used as perfume.
• Viola tricolor – This common annual has purple and yellow petals and contains flavonoids, rutin, and salicylates that can be used to heal bruising and reduce swelling.
• The genus viola includes violets and pansies.

Edible Uses:

Can be used in salads, pesto, sandwiches, and wraps. The roots can cause vomiting and nausea and should not be eaten.