Wood violets offer both an edible green (wood violet leaves have a mild, slightly peppery flavor) and edible yellow flowers. These wild wood violets are loaded with vitamin C (the leaves are also high in vitamin A) and have been sustainably hand foraged from marshy areas in the Pacific Northwest.

Store wood violets in a plastic bag in your refrigerator as you would other salad greens. For long term storage of wood violet leaves, we recommend drying them. The dried leaves can later be steeped in hot water to make wood violet tea.

Wood violets are stunning in salads (try them with miner’s lettuce!) and as a garnish. They can also be turned (with added pectin) into jams and jellies or used to flavor simple syrup and candy.