I had read that the greens of wild violets were edible, but I had not tried them until yesterday. I was pleasantly surprised!
I expected them to be bitter, like dandelion or really tart like sorrel, but they were actually quite mild.
They also contained a mucilaginous quality, rather like okra.
I would like to know if anyone else here has tried violet greens and if you have any advice as to how to use them in recipies.
Thanks!
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