|Picking the violets is a sweet job!|
In the Adirondack Park where I live, the purple native violets do not give off any scent. Also called blue violets (Viola sororia) these violet flowers and new spring leaves are edible and full of Vitamin C.
The flower of the common blue violet (Viola sororia) has five rounded petals and is unscented while the leaves are heart-shaped. These native plants can be tossed in a spring salad adding bright floral interest.
The more fragrant English wood violets (Viola ordorata) are what is most commonly used for perfumes and essential oils have naturalized in some places.
|The purple violets in the Adirondacks are unscented|
The small white violets have a sweet scent!
Though there is one native sweet violet (Viola blanda) in the Adirondacks that does produce that familiar violet scent. Since the Viola blanda has such a small flower, for the purpose of making native violet syrup we need 4x the quantity of the smaller petals.
In Rhode Island, the native plants are not so diligently tracked as in the Adirondacks, and each spring I would collect the English wood violets (Viola ordorata) from our yard to make Violet Lemonade. Seafaring captains would bring back many different plant specimens as gifts to their wives waiting back on shore. Since that time wood violets, originally from Europe and Asia, have naturalized in zones 4a-7a.