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Violet Flower Love! Dainty Potent Food Wild Underfoot (Video Lesson)
Flowers grace this mid spring moment, from peach blossoms to lilacs. The world smells like sweet gentle rain, and looks like a painting I want to dance in. Wildflowers carpet the ground, and one such beauty worth meeting (or connecting more deeply with), and eating (!), is violet.
Violet Flower Qualities & Uses
Violet flowers add beauty and nutrients— high in bioflavonoids and vitamin C— to any dish. They have a mild refreshing flavor: slightly acid and hardly sweet. Eat these flowers and peduncles (stalk) raw! Add to salad. Decorate a cake. Make syrup, vinegar, oxymel, ice cubes, and liqueurs. Candy them (ouch too much sugar).
Violet Flower Biology: The Story of Two Flowers
Violets have two types of flowers: chasmogamous and cleistogamous. The showy, dainty flowers we see in this video are chasmogamous, open for pollination, yet they don’t often get fertilized, and so are referred to as sterile. Therefore: no guilt in eating these enchanting blooms. Although I occasionally see them produce seed.
The cleistogamous flowers (the hidden secret flowers) develop later in the summer down by the roots and are hidden from view by the leaves. These flowers, that stay closed and self pollinate, produce copious seeds and serve the violet well in spreading its progeny. Remember to look for these secrets later in the season.
Violet Flower ID (of the showy one we see [chasmogamous type])
It has 5 petals ranging in color from purple to white.
The flower is bilaterally symmetrical (cut the flower down the center and it’s a mirror image of itself).
The side (lateral) petals have beards / fuzz toward the center.
Note the spur (hollow appendage) on the back of the flower.
Habitat
Violet, scientifically called Viola sororia of the Violaceae family, is a common perennial plant that likes to grow in full sun to part shade in rich moist soil. Look for it in woods, gardens, meadows, and lawns. Showy flowers are available from early to mid spring. Leaf is available spring through fall. USDA hardiness zones 4–8.
Note on Viola Species
The violet I feature in this video I believe is a hybrid of Viola sororia genetically mixing with V. cucullata and V. papilionacea. All of these closely related viola species hybridize easily, and all of them are good to eat, so don’t worry.
Wishing you peace & violet-flower-love.
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