Wild Food Guide — 'W'

Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place. To use this guide simply click on the first letter of your term above or below. Alternativey why not just browse through the terms. You may well find something that surprises you!

This page covers wild foods beginning with the letter 'W' and includes both common and scientific names.

This is the description page for Sweet Violet (Viola odorata) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Sweet Violet.

Sweet Violet, Viola odorata is a flowering plant and a member of the Violaceae (violet) family which is native to Europe and Asia. They are small perennial plants that are typically found in moist and slightly shaded conditions such as hedgerows. They have heart-shaped leaves and symmetrical flowers with four upswept or fan-shaped petals, two each side, and one broad, lobed lower petal pointing downward. Unlike many of the other violet species Sweet Violet's leaves and flowers all originate in the basal rosette. The flowers usually appear in early February and last until the end of April and are either dark violet or white in colour.

Sweet violet can be distinguished from Common Violet, Viola riviniana (also known as Dog Violet) as Sweet Vilet has scented flowers and Dog Violet's flowers are unscented.

The sweet violet is one of the delights of the springtime hedgerow. The deep colour of these small flowers breaks the monotony of whites and yellows that predominate in springtime.

This plant has been used for centuries and is one of the early treats of the culenary calendar. The flowers themselves are very flavoursome and can be used to brighten-up a salad. Traditionally the flowers have also been candied by preserving in sugar before bing used to decorate cakes and pastries. What is surprising, however, is the use of violet leaves. Though not particularly tasty themselves (they can, however, be used to bulk-up a salad) they exude a substance which thickens-up stews and borths. Thus adding a handful of violet leaves to a stock will make a much thicker sauce. They can also be used in pies and jams as an aid to setting.

Violet Flower Sherbet
Spring Salad with Wild Mushroom Potato Cakes
Violet and Mint Salad A Spring Tart
Wild Herb Casserole
Hedgerow Salad
Violet Pudding
Candied Violet Flowers
Wild Spring Salad