Do people eat sweet violet (viola odorata) at all?
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The edible parts of viola odorata are the flowers and leaves. Violets contain Vitamin C, Vitamin A, Iron, and Calcium. The violet leaves can come in fresh in salads and can also be cooked like spinach. The best time to use violet is to use flowers fresh to preserve their lovely color and aroma. They can also be made into a lovely garnish on top of cakes, muffins or pastries.
Violets, both the leaves and flowers, contain high amounts of vitamin C and vitamin A. The edible violet plant can be used to make syrups, brew teas, and in baked desserts. Flowers can be added to salads and soups as garnish. Moderation is important, as this plant does contain a compound called saponin, so eating violet flowers and leaves in excess may cause digestive issues.