Common Blue Violet

Description: The leaf shape varies widely, but the Violet plants in the M.E. have long thin unbranched leaf stems. The leaves are often green heart-shaped with subtle ridges/teeth on the leaf's perimeter. The leaves can change their flatness into a cone and back throughout the day. The leaves are very similar to the first-year ground cover leaves of the Garlic Mustard. Don't worry if you mix the two both are very healthy and edible. However, the taste or lack thereof will be very obvious. Violet leaves are mild and unassuming, Garlic Mustard is bold and garlicky.

The flowers are violet/purplish/blue. The flowers only show up in later spring and have a short life. If one tries to ID this plant just by its flowers they will only have a two-week window, however, if you learn the leaf shape and taste, you can find it most of the year. If you hold the flower upside down one can imagine a human form. Lift the arm and you'll find hairy armpits :)P

Edible Parts: The flowers, leaves, and stems can be eaten raw or cooked. The flowers are often turned into syrup or candied. The leaves can be used to thicken soup because they are mucilaginous and referred to as "wild okra" in the South.

Mucilagnious= a word I can say in my mind but can't pronounce verbally :(

Notes: The Violet has a long growing season; the plant thrives in cool to very hot weather. I have observed the plants from very early spring to early winter. I eat the leaves from my yard very frequently, as a fresh snack, a salad addition, or tossed into my morning egg scramble. Author Euell Gibbons called the Common Blue Violet, "Nature's vitamin pill." About 5 leaves have as much vitamin C as an orange.

Contributor:

JRH