Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry Yakisoba with vegetables, fried noodles served with colourful vegetables Vegetable Yakisoba Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions Shogayaki with Mirin Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon Achari Paneer Tikka Yorkshire pudding with rosemary, served fresh Yorkshire Pudding with Rosemary Fish Vatapá with ginger, with coconut milk and nuts Fish Vatapá with Ginger Classic version of tulumba, soaked in syrup and served fresh Classic Tulumba Prebiotic leek and pumpkin pie, a delicious savoury pie with pumpkin and leek filling Prebiotic leek & pumpkin pie Menestra with broccoli, pasta and vegetables served in a rich sauce Menestra with broccoli and pasta Tinda sabzi, spicy tinda Indian style, served with rich spices and fresh coriander Spiced tinda masala Chocolate Sandesh, sweet Indian dessert, decorated with chocolate and pistachios Chocolate Sandesh Prebiotic leek and curd cheese fritters golden brown, served Prebiotic leek and curd cheese fritters Milanesa napolitana with ham rich cheese tomato sauce and crispy breading Milanesa napolitana with ham Manakish with leeks served with sesame seeds Manakish with leeks Chicken Kabsa, spiced rice garnished with toasted almonds Chicken kabsa Galaktoboureko with kataifi pastry, decorated with rich creamy filling and pistachios. Galaktoboureko with Kataifi Pastry Cheese Dhokla served as golden brown, cheesy pieces with fresh spices Cheese dhokla Gluten-free cannoli pastries served sprinkled with sugar Gluten-free cannoli Prawn Açorda, fresh bread pieces with prawns, garlic and parsley Prawn açorda Avial with sweet potato and coconut milk, fresh coriander Avial with sweet potato Curry dish with yellow ackee fruit and chickpeas Jamaican ackee & chickpea curry
Edible viola flowers on a white plate prepared for culinary use
Edible Violas Ready for Serving

Viola on the Plate: The Edible Flower That Is Both Beautiful and Delicious

Ingredients Herbs and Spices

Description

The Viola (Latin: Viola tricolor), often known as Heartsease or Johnny Jump Up, is not just a garden ornament but an increasingly popular edible ingredient in modern gastronomy. Prized for its freshness, vibrancy, and mild floral notes, it is used in salads, desserts, cocktails, and various plating presentations.

Why is the Viola Special?

The Viola serves as more than just a spectacular decoration; it is nutrient-rich. Its petals contain antioxidants, Vitamin C, and flavonoids, which may benefit the immune system and cellular protection. The flavour is mildly peppery and floral, sometimes with sweet or spicy notes—perfectly complementing fresh ingredients like rocket, spinach, or goat's cheese.

Culinary Uses of Viola

  • In Salads: Scattered fresh petals elevate the dish visually and flavourfully.
  • Dessert Decoration: Ideal atop cakes, alongside puddings, or as a garnish for mousse.
  • In Cocktails: Frozen in ice or floating in drinks for a unique visual.
  • Compound Butter: Violas can be folded into homemade butter for flavour and aesthetic appeal.
  • Infusions: Suitable for creating floral vinegars and syrups.

Storage and Safety

Use only chemical-free flowers grown specifically for eating. Violas kept fresh (in the fridge on damp kitchen paper) retain their quality for 2–3 days. Discard if wilted, discoloured, or if the scent changes unpleasantly.

Viola in Gastronomic Trends

With the rise of gastro-aesthetics, more restaurants are employing edible flowers like violas, lavender, nasturtium, or violets. These provide not just visual appeal but an aromatic experience. The viola is a favourite in fine dining and the world of food photography.

In essence, the viola is more than a flower—it is a flavourful, nutrient-packed, creative culinary ingredient that makes every dish extraordinary.

Latest Recipes

Yakisoba with vegetables, fried noodles served with colourful vegetables

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Shogayaki with mirin, chicken marinated in soy sauce, served with sesame seeds and spring onions

Shogayaki with Mirin
Achari paneer tikka grilled paneer pieces seasoned in yoghurt marinade, served with fresh coriander and lemon

Achari Paneer Tikka
Yorkshire pudding with rosemary, served fresh

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Fish Vatapá with ginger, with coconut milk and nuts

Fish Vatapá with Ginger
Classic version of tulumba, soaked in syrup and served fresh

Classic Tulumba