Johnny-jump-ups (Viola cornuta) are a staple in almost every garden and patio container year-round. They’re usually the first brave little flowers to pop up in the spring, bringing a much-needed splash of color to those drab, post-winter flower beds. With so many gorgeous colors to choose from, it’s tempting to pluck a few and use them as a garnish in the kitchen. But the big question is: is it actually safe to eat them?
Are Johnny-jump-ups poisonous?
The short answer is a big, happy “no.” Johnny-jump-ups don’t contain any toxic substances and are perfectly safe for both humans and pets. If you have cats or bunnies that like to nibble on greenery while they’re exploring the backyard, you don’t have to worry—these juicy little flowers are totally harmless for your furry friends.
There is one important exception, though: store-bought plants. You should wait until they’ve been growing in your own garden for at least a year before you start snacking on the leaves or petals. This gives any pesticides or synthetic fertilizers used in commercial greenhouses time to wash away, ensuring your garnish is clean and organic.
How to use Johnny-jump-ups
These pretty little blooms are a favorite for food styling because they’re 100% edible. Thanks to the wide variety of colors—ranging from deep midnight black and royal blue to purple, dark red, orange, yellow, and white—they look amazing on just about any dish. While you can technically cook the leaves and flowers, try not to go overboard; eating them in massive quantities can sometimes lead to a bit of an upset stomach.
Creative kitchen uses
The fragrant blossoms have a lovely, subtle sweetness. You can eat them raw, fry them up, or even candy them. Here are a few fun ways to use them as a show-stopping garnish:
- Cakes and cupcakes
- Fruit salads
- Floral-themed salads
- Fresh veggie salads
- Mixed greens
- Potato or pasta salads
- Couscous dishes
- Charcuterie boards
- Handmade chocolates
- Yogurt parfaits
- Puddings
Candied Johnny-jump-ups
Candied violets are a classic, elegant treat, and they’re surprisingly easy to make at home:
- Whisk together one egg white and 3 tablespoons of water until well combined.
- Use a small paintbrush to gently coat each petal with the mixture.
- Sprinkle the blossoms generously with sugar.
- Lay the flowers out on a tray to dry.
- To speed things up, you can dry them in the oven at about 120°F (50°C) or use a food dehydrator.
Once they’re dry, these sugary violets make a stunning decoration for fancy cakes or a sweet little snack all on their own!
