Wild Weed Wisdom

Nurture Your 'Inner Wild' with Foraged Edible and Medicinal Plants

Violets and Celandine


Violets and Celandine

Sometimes I don’t have my paper bags with me for harvesting, so I just use whatever is available. Today it was my daughter’s lunch box. I picked Greater Celendine, which I made into an herbal tincture, and about 10 violets. We have company staying with us, so nothing nicer than to introduce them to food-foraging with a dessert of wild violets on ice cream!
You can get a really good look at the leaf of the Greater Celandine – front, and back-side, which you can see is quite a bit lighter in colour.


Author: It's a Wild Thing

Nature-crazy forager sharing a love of wild medicinal & edible plants & a passion for all wild things. Events & classes on sustainable foraging, bringing the wild into your life & nature therapy: itsawildthing.com

3 thoughts on “Violets and Celandine

  1. Pingback: Foraging for Violets – Violet Syrup and Bonus Cocktail « Brooklyn Locavore

  2. Hi Jennie, I’m brand new at this and grow many kinds of violets, what is the botanical name of the violets you forage for and how do you serve and/or preserve them?

    • Hi there! Well, there are a few wild violets that you might find – the ones I’ve come across are the common dog violet (Viola riviniana) and “johnny-jump-up” (Viola tricolor). All true violets (not african violets!) are edible – the leaves and flowers. I usually just nibble on them… I keep it simple! But I do love to put them in ice cubes, on ice cream (I don’t eat much cold food – this is for company, mostly) and in salads… sometimes there is a bitter ending to the taste so it is nice to make sugared violets if you have a good supply – sounds like you do! Sugared violets last a very long time – otherwise, dry them on a screen or in a woven basket, spread thinly and out of the sun, in a cool, dry place. Enjoy! Let me know how it goes!

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