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Viola aka violet
When newly opened, Viola flowers may be
used to decorate salads or in stuffings for
poultry or fish. Soufflés, cream, and similar
desserts can be flavoured with essence of
Viola flowers. The young leaves are edible
raw or cooked as a somewhat bland leaf
vegetable. The flowers and leaves of the
cultivar 'Rebecca', one of the Violetta
violets, has a distinct vanilla flavor with
hints of wintergreen.
The pungent perfume
of some varieties of V. odorata adds
inimitable sweetness to desserts, fruit salads, and teas while the mild pea flavor of V. tricolor combines equally well with sweet or savory foods, like grilled meats and steamed vegetables. The heart-shaped leaves of V. odorata provide a free source of greens throughout a long growing season.
A candied violet or crystallized violet is a
flower, usually of Viola odorata, preserved by a coating of egg white and crystallised sugar. Alternatively, hot syrup is poured over syrup, most commonly made from an extract
of violets. In the United States, this French violet syrup is used to make violet scones and marshmallows.
Many Viola species contain antioxidants
called anthocyanins. Fourteen
anthocyanins from V. yedoensis and
V. prionantha have been identified.
Some anthocyanins show strong
antioxidant activities.Most violas tested
and many other plants of the family
Violaceae contain cyclotides,
which have a diverse range of in vitro
biological activities when isolated from
the plant, including uterotonic, anti-HIV,
antimicrobial, and insecticidal activities.
Viola odorata is used as a source for
scents in the perfume industry. Violet is
known to have a 'flirty' scent as its
fragrance comes and goes. Ionone is
present in the flowers, which turns off
the ability for humans to smell the
fragrant compound for moments
at a time.
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For nutritional values you can plug the plant in this website: http://nutritiondata.self.com/
Another great resource on youtube is: http://www.youtube.com/user/EatTheWeeds
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