When newly opened, Viola flowers may be used to decorate salads or in stuffings for poultry or fish. Soufflés, cream and similar desserts can be flavoured with essence of Viola flowers. The young leaves are edible raw or cooked as a somewhat bland leaf vegetable. The flowers and leaves of the cultivar 'Rebecca', one of the Violetta violets, has a distinct vanilla flavor with hints of wintergreen, however, that is quite delicious in salads.
A candied violet or crystallized violet is a flower, usually of Viola odorata, preserved by a coating of egg white and crystallised sugar. Alternately, hot syrup is poured over the fresh flower (or the flower is immersed in the syrup) and stirred until the sugar recrystallizes and has dried. This method is still used for rose petals and was applied to orange flowers in the past (when almonds or orange peel are treated this way they are called pralines). Candied violets are still made commercially at Toulouse, France, where they are known as violettes de Toulouse. They are used as decorating or included in aromatic desserts.