Viola odorato, Viola spp.
Violet
Explore the size, hardiness, soil, light, edible uses and harvest period of Viola odorato, Viola spp..
Common names
4 names · 3 languages- EnglishYour language
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- Violet
Other languages (2)
- Dutch
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- Maarts viooltje
- Viooltje
- French
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- Violette
Sources & name notes
Names recorded in our plant catalogue, grouped by language. Usage can vary by region.
General information
Plant characteristics
Growing conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Uses
Leaves, Flowers, Condiment, Tea
Essential oil, Ground cover, Fragrant
Description
Young leaves and flower buds of this plant can be eaten both raw and cooked and are usually available throughout the entire winter season. The leaves have a mild flavor but become tough as they age. They are perfect for salads, where they can be added in large quantities. They can also be used to thicken soups, similar to okra. Additionally, they are used as a flavoring in dishes such as pudding. Tea can be made from the leaves. The flowers of the plant can be eaten raw and are often used to decorate salads and desserts due to their sweet, mild flavor and subtle aroma. They make an attractive addition to salads, especially as they are available in late winter. The flowers are also used fresh to give candies and dessert dishes a flavorful and colorful touch. Both the leaves and flowers can be used to make a soothing tea. Extracts from the leaves are used to flavor candies, pastries, and ice cream.
Harvest
Sources and references
References for the information marked with source numbers on this page.
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Royal Botanic Gardens, Kew
World Checklist of Vascular Plants, version 16, extracted 4 June 2026
Supports: Botanical family
Relevant sections
- Botanical family: WCVP v16, wcvp_names.csv row 567470; name ID 2463495; Viola L.. Family column.
Source checked on .
Source data licence: CC BY 3.0.