Violaceae

Violet Family

Violets

FAMILY: Violet family (Violaceae) – Viola genus.

SPECIES: All species of the Viola genus are edible.

TO UTILIZE AS FOOD: Leaves and flowers of all violets are edible (Couplan p. 143). Other parts are inedible. Violets commonly produce two types of flowers: cross-pollinated (chasmogamous) and self-pollinated (cleistogamous). The attractive white, yellow, and purple flowers seen in spring may or may not be fertile, but they are edible. Fruits (capsules) commonly develop from tiny, brown, inconspicuous, inedible flowers appearing later in the season. Confusion between the two flower types is unlikely. Violets are found in mountain woodlands throughout the Southwest. Most mountains have a generous supply. Based on the species noted below, violet leaves are consistently mild and suitable for salads. Flavors suggest lettuce along with components unique to violets and soapy accents. Textures are generally pleasant, even in species with hairy or leathery leaves. The long leafstalks and flower stalks are reasonably tender. Removing them is unnecessary. Stems (when present) can be tough or tender. The sampled leaves were free of unpleasant qualities and served well as potherbs. Simmering drew out the soapy compounds and created an excellent broth. Some foam appeared on the surface, but changing the cooking water was unnecessary. These leaves could safely be added to soups, stews, or other culinary endeavors. Violet leaves and flowers seem to be decent wild foods, not the best, but among the better.

NOTES: The violet field assessments for this book were based on: western dogtooth violet (V. adunca), white violet (V. canadensis), kidneyleaf violet (V. nephrophylla), goosefoot violet (V. purpurea), and sagebrush violet (V. vallicola). 

IDENTIFICATION: About 100 species of the Viola genus are found in the United States, of which about 15 are native to the Southwest. Violets are easy to recognize as a group, but exact species can be challenging to identify.

Description of violets (the Viola genus): FORM small, perennial plants (a few species annual); STEMS absent or present; LEAVES simple or compound; alternate or basal; stalks often well developed; stipules present; blades oval, diamond-, lance-, heart- or kidney-shaped in outline; margins smooth, toothed, or deeply cut; surfaces hairy or hairless; FLOWERS irregular, perfect, ovary superior, and arranged individually on long stalks; sepals 5, free; petals 5, free, white, yellow, or purple (often in combination); lower petals spurred, pouched, or concave; additional brown, inconspicuous, self-fertilizing flowers often appearing later in the season; pistils 1, compound with 3 united carpels; styles 1; stigmas 1; stamens 5; filaments free; FRUITS capsules splitting 3-ways from top to bottom; seeds numerous; HABITAT fields, woodlands, mountain meadows, and others; nearly throughout the Southwest; blooming in spring and summer.

REFERENCES: Couplan (pp. 143-144) indicates that the leaves and flowers of all species in the Viola genus are edible.