VIOLET
Viola odorata

Origin:  North Africa, Europe, Asia

Plant description and cultivation:

Violets are tender perennials and will over-winter if mulched.  More often they propagate by re-seeding.  The dark green leaves grow low to the ground, and the plant is only about six inches tall.  Flowers range in color from violet to rose, white and mottled and are sweetly scented.  They grow best with partial shade in fertile, moist soil.  Violets are a colorful addition to the herb garden.

Uses:

The flavor of the violet is sweet and perfumed.  The slightly-tart leaves are a delicious salad accompaniment.  The flowers are good in fruit, desserts and salads and as decorations for dips and salad toppings.  They can be steeped to make a fragrant tea.  Candied violets are an old-fashioned decoration for wedding cakes.