Page 123 - The Forager’s Guide to Wild Foods
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Violet (Wild), Viola spp. (VIOLACEAE)
WILD VIOLET or Native Violet is a term used to de- made from violet flowers can boost the immune re-
scribe a broad family of herbs that are common in sponse by increasing the production of antibodies.
woodlands, grasslands and forests. The plant grows HOW TO HARVEST AND EAT: Wild violets are typ-
to about 6 inches (15cm) and forms clusters of heart- ically found in moist, shady areas. Flowers can be
shaped leaves, with a flower slightly raised above the picked while in full bloom and added to salads, drinks
leaves on its own stalk. The flowers have a distinct or desserts. Leaves can be harvested anytime and are
fragrance that momentarily inhibits receptors in the used to thicken soups and stews.
nose to block other scents from being detected.
WILD VIOLET SYRUP RECIPE: Ingredients: 1 cup
FLOWER: Flowers range in color from blue to purple. each of fresh violet flowers, boiling water, and white
Each flower has 5 rounded petals: 2 on each side and sugar (you can use other sugars, but it won’t result
1 lobed petal facing down, which are often striped. in a bright blue colored syrup). Put the flowers into a
In most species, the flowers range from about ¼ - ½ glass jar and pour the hot water over. Screw the lid on
an inch (5-7mm) in length. Flowers develop into a and leave it at room temperature for 18-24 hrs. Then
3-valved seedpod, which is about half the size of the warm the mixture by sitting the jar in a pot of warm
flower. This pod eventually dries and erupts to dis- water (or a double boiler) and add the sugar. Stir until
tribute its seeds. the sugar has dissolved, then strain the mixture. Label
LEAF: Most edible species have heart-shaped leaves and store in the fridge for up to 4 months.
that are clustered close to the ground and the mar- WARNING: Most wild violets are edible, however, the
gins of the leaves are all serrated or toothed to some roots can cause diarrhea and vomiting in larger doses.
degree. Depending on the species and condition, the Many of the yellow-colored violets can cause stomach
leaves can be light or dark green and range between issues as well.
1-1½ inches (2.5-4cm) long. POISONOUS LOOK-ALIKES: Lesser Celandine, Ficaria
EDIBLE PARTS: flowers, stems, and young leaves verna
KEY MEDICINAL USES: Studies show that a syrup
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