Evergreen violets (Viola sempervirens) are numerous in the woods these days, in the redwoods as well as the bishop pines, and edges of the pygmy forest. They're small flowers - not much larger than a nickel.
Violets are edible and are high in vitamins C and A. Fresh blooms are nice to garnish a salad. Violets can also be candied and used as a cake decoration but I don't know if this is a particularly palatable species...I haven't tried it yet.
Compare the evergreen violets above to the stream violet (Viola glabella) to the right. The evergreen violet's leaves are much smaller (no larger than the flowers usually), and a bit leathery.
V. sempervirens photos taken April 2, near the Little River Airport.
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