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Upcoming Events | Meet the Instructors | Plant Archive | Mushroom Archive
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The Downy Yellow Violet (Viola pubescens) is a native, edible perennial.
The plant can be found in woodlands and meadows that receive partial sun to partial shade.
The downy yellow violet can be identified by its hairy, heart-shaped leaves and its small yellow flowers with purple veins. This violet has a hairy stem, which helps to differentiate it from other violet species.
Violet leaves and flowers can be consumed raw or cooked. They can be added to salads, soups, or candied.
Less than 25% of the plant should be harvested and the plant should only be harvested from areas with large populations. This is also an easy plant to cultivate for ornamental and edible uses.
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Written by Amy Demers, founder of the Connecticut Foraging Club. To learn more about foraging in Connecticut, check out our upcoming classes.
