Viola sororia Freckles - Carijó violet, freckle violet, freckles viola, freckles viola, pansy carijó

SKU 1659 Category Tag

Botanical nomenclature: viola sororia freckles
Cultivar: sororia freckles
Common name: carijó violet, freckle violet, freckles viola, freckles viola, pansy carijó
Family: violaceae
Origin: North America
Height: 20 cm
Brightness: full sun, partial shading, shadow
Edible flowers and leaves

$1.78

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Description

Viola sororia freckles is a rare and unusual violet, perennial, with heavily speckled flowers in blue porcelain or purplish blue shade.

The plants form a cluster of large, heart-shaped leaves and are laden with beautiful white-pearly flowers in the spring until autumn, each strongly marked and freckled in shades of porcelain blue or purplish blue, and can produce up to 20 flowers per plant in his first season.

Small and bold; the mime and the color of all the gardens by their beautiful flowering and soft aroma that permeate and enchant the world outside.

These viola plants pack a true floral impact, promote lovely surrounds, frame paths and often surprise us in gaps in walls or in ornamental rock clusters; can make beautiful massifs, flowerbeds and bibs.

Carijó violets are winter resistant, have good heat tolerance in summer and bloom profusely throughout the year, especially in spring and throughout the summer until fall.

Edible flowers:
Violas are among the most popular edible flowers, and with good reasons. All the flowers are beautiful, but the violas are easy to grow and are among the few flowers that really taste very good. Edible flowers usually lend their color to green salads, decorate sweets, cakes and pies, jellies, jams and teas; add charm to the dishes of great chefs of gourmet cuisine. The flowers can also be crystallized for various uses in the gastronomy, they are perfect in ice cream, cookies and other desserts.

The leaves provide a source of greens throughout the growing season. Add texture to green salads when young and tender. Later, the older leaves are cooked with other herbs in preserves, soups, stews and fried foods.

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