Pale Violet, Viola striata, also known a Cream Violet is one of the taller members of the violet family in my neck of the woods. The irregular flowers are cream to milk white in color and the leaves are heart-shaped and toothed. Both the flowers and leaves are edible. The flowers can be eaten raw or made into a candy. The leaves are rich in vitamins A and C and can be added to salads, boiled for 5-10 minutes and eaten as cooked greens or added to soups as a thickener. The Iroquois used this plant as a hunting charm and to protect young women against witchcraft.
Keep your eyes and ears open and your powder dry!
Pale Violet Sources:
Fernald, Merritt Lyndon & Alfred Charles Kinsey. Edible Wild Plants of Eastern North America. New York: Dover Publications, Inc. 1996. Print. pg. 275
Foster, Steven and James A. Duke. The Peterson Field Guide Series; A Field Guide to Medicinal Plants and Herbs of Eastern and Central North America. 2nd. ed. Boston: Houghton Mifflin Company, 2000. Print. pg. 48
Herrick, James William. Iroquois Medical Botany. Ph.D. Thesis, New York: State University of New York, Albany 1977. Print. pg. 149
Moerman Daniel E., Native American Ethnobotany, Portland: Timber Press. 1998. Print. pg. 598
Newcomb, Lawrence. Newcomb’s Wildflower Guide. Boston: Little, Brown and Company, 1977. Print. pg. 56-57
Peterson, Lee Allen. The Peterson Field Guide Series; A Field Guide to Edible Wild Plants; Eastern and Central North America. Boston: Houghton Mifflin Company, 1977. Print. pg. 132-133
United States Department of Agriculture. Natural Resources Conservation Services. Web.
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