Viola is a genus of flowering plants in the violet family Violaceae. There are about 400–500 species distributed around the world. Most species are found in the Northern Hemisphere as well as in Hawaii, Australasia and the Andes.
Viola species may be perennial plants or annual plants or small shrubs. A large number of species and varieties are grown in gardens for their ornamental flowers.
The multicolored, large-flowered cultivars which are raised annually or biennially from seeds are called pansy. The terms “viola” and “violet” are normally reserved for small-flowered annuals or perennials.
When newly opened, Viola flowers may be used to decorate salads or in stuffing for poultry or fish. Some desserts are flavored with essence of Viola flowers. The young leaves are edible raw or cooked and taste rather bland.
‘Rebecca’ one of the Violetta violets has a distinct vanilla flavor with a touch of wintergreen. The perfume of V.odorata suits all desserts, teas and fruit salads. The flavor of V. tricolor suits sweet as well savory food. The heart-shaped leaves of V.odorata is a free source of greens throughout the growing season.
Viola odorata is candied or crystallized by giving a coating of egg white and crystallized sugar. Alternatively, the flower is immersed in the hot sugar syrup and stirred until the sugar recrystallizes.
Candied violets are made commercially in France, where they are known as violette de Toulouse. They are used for decorating or included in aromatic desserts.
The French also make violet syrup from an extract of violets. In the United States violet scones and marshmallows are made with this French violet syrup.
Viola essence is used to flavor the confectionery and liquors. Violets are rich in vitamin A and C and contain the antioxidant anthocyanin. Viola flowers are used to make a herbal tea.
Viola odorata is used as a source for scents in the perfume industry. Ionone in the flowers turns off our ability to smell the fragrant compound for moments at a time making the scent appear flirty.
Tastes, flavours and benefits 