As of: March 18, 2024, 10:00 a.m
By: Joana Lück
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Violets are pretty early bloomers with added value because both flowers and leaves are suitable for consumption.
Here you can find out how you can prepare the plants.
Much of what blooms in the forest and meadows in spring is poisonous.
These include early bloomers such as daffodils, tulips, lilies of the valley, crocuses, primroses and others.
Even contact with floral water can cause skin irritation.
But there are also plants in spring that not only look pretty, but that you can also eat.
This includes violets.
The leaves of violets are also edible
Violets are edible.
© Anette Jäger/Imago
Violets smell sweet and exude spring feelings.
The plant, which is closely related to the pansy, is particularly common in March.
Insects particularly appreciate the early bloomer.
Violets even look good as houseplants.
If you want to eat violets, keep the following in mind:
Both cultivated and wild violets are edible.
For the latter, make sure you wash them well before consumption.
You should leave the roots aside, while the leaves of violets are edible in addition to the flowers.
Make a salad from the leaves, use them to make pesto or make a soup.
The imagination knows no limits.
The flowers are particularly effective in desserts, such as in a violet panna cotta.
Violets contain more vitamins A and C per 100 grams than spinach or oranges.
But that's not all: As
Gardeners Path
points out, violets are even said to be good for your thinking skills, as they are rich in phytochemicals, flavonoids and coumarin.
Attention: risk of confusion
You can find even more exciting garden topics in the regular newsletter from our partner 24garten.de.
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Violets can be confused with the brown-red common hazelwort, as
BILLA
notes.
If only the leaves of the plants are visible, confusion is more likely because the flower clearly distinguishes the plants.
Make sure that you only harvest the leaves that look kidney-shaped to heart-shaped and have a notch on the edge.
The leaves are also finely hairy and grow in a rosette on leafy ground and under bushes.
The leaves of the common hazelwort are instead evergreen, leathery and shiny dark green.
You can also tell the plants apart by their smell: the smell of hazelroot is strongly reminiscent of pepper, while violets have a milder scent.