The young leaves and flower buds can be eaten raw or cooked and are usually available all through the winter. The leaves have a very mild flavour, though they soon become quite tough as they grow older. They make a very good salad, their mild flavour enabling them to be used as a base to support other stronger flavours. They can be used as a thickener when added to soups or similar. Flowers are also eaten raw, being commonly used to decorate salads and desserts and possess a sweet mild flavour with a delicate perfume. The flowers are also used fresh to flavour and colour confectionery. A soothing tea can be made from the leaves and flowers. Sweet Violet adds inimitable sweetness to desserts, fruit salads, and teas while the mild pea flavour of Heartsease combines equally well with sweet or savoury foods.