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Violets
Common Blue Violet
Viola papilionacea
Parts: Leaves, flowers
For: Salad, cooked greens, tea, candy.
The leaves can be eaten raw, cooked, or dried for tea. The flowers are a culinary delicacy when candied. Violets are rich in vitamins A, C and iron. A study done by Euell Gibbons says that a half cup serving will yield as much vitamin C as 4 oranges and a full USDA supply of vitamin A.
When harvesting, stick to the common blue-purple variety. Take care to not over-harvest the leaves, but since the flowers are not seed bearing, they cannot be over-harvested. African violets are not in the same botanical family and are not edible