Delicately sweet petal toppings

Violas are among the most popular edible flowers, and their delicate hues bring an exquisite touch to a variety of treats. A genus which includes violets and pansies, violas span shades of purple, blue and white, flowering into early spring. They have a sweet perfumed taste, but work particularly well when candied and used to decorate desserts and cakes. In addition, violas contain vitamin C, calcium, and magnesium. The species most commonly used in cookery are Viola cornuta, Viola hybrida, Viola tricolor, Viola x williamsiana and Viola odorata. Correct identification of any edible plant is essential before using it in food.

Pretty edible flowers laced with sugar add the taste and colour of spring to an array of dainty confections