There are many edible species of violet, including the common blue violet (Viola sororia), native to the United States and Canada, and sweet violet (V. odorata), native to Europe, North Africa, and the Middle East. They can be found growing in lawns and meadows, as well as moist, shady spots. Violet leaves are edible, and so are the flowers, with a sweeter, milder taste; they provide a gorgeous splash of color in everything from salads to cakes. Turning them into an infusion and freezing them in