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Violets, Johnny Jump-Ups and Violas can be eaten. These flowers come in a wide range of colors – from pastels like yellow and apricot to deep purples. Petals make wonderful decorations on desserts and salads. The petals from these flowers can also be frozen in ice cubes or added to punch bowls. Large leaves can be cooked like spinach and eaten with a meal.
|Sheri Ann Richerson|