Thursday, June 16, 2011
Wild Food: June 15th: Violets
Some violets leaves are sweet and others have a more pea like flavor. Sweet violets are great for decorating deserts or just munching on straight from the ground. The earthier tasty violets are a great addition to a green salad in spring and early summer. Later in the summer the leaves become tougher and are yummy lightly cooked up with some other greens along with olive oil and garlic.
The most common type, the Blue Violet, has a sterile violet-colored flower that blooms in the spring. There are no leaves on the flower stalk. The heart-shaped, shallow-toothed leaves arise separately from the ground.