Violets are another great edible plant that is growing right now. Here is some interesting information I found on the internet about them.
"There are over fifty species of violets in this part of the United States. The blue violet of our meadows and woodlands is one of the most common and can therefore be gathered. Although the violets are spring bloomers, they often produce flowers again in late summer. Interestingly, many of these buds never open but fertilize themselves internally and produce seeds. The violet, like another common species jewelweed, has a unique method of seed dispersal. As the capsule dries, it compresses the seeds which are shot out as much as four to five feet! The fresh young leaves have long been used raw in salads or cooked as greens. They are high in both vitamins A and C: a welcome addition to our ancestor's winter diet of dried and preserved foods. In fact, both the leaves and flowers have three times the amount of vitamin C as does an orange. The delightful blue flower can be used as a colorful garnish for any type of confection.
For a pretty candy, dip the flowers in boiled and cooled sugar water and allow to harden on waxed paper. The flowers also produce a tasty jelly and syrup."
I personally eat the leaves and flowers in salads. Delicious! Again, as with any wild food, never eat anything you are not absolutely sure you have identified correctly.
