From Garden to Table: Viola spp., Ornamental and Edible Flowers

Resumen

bjective: To provide a comprehensive review of the ornamental, cultural, nutraceutical, and food-related importance of the genus Viola, with an emphasis on the edible species Viola cornuta and Viola × wittrockiana.

Design/methodology/approach: An extensive review of recent scientific literature was conducted, focusing on the diversity, morphology, traditional uses, nutraceutical value, and production of two Viola species, highlighting their use as ornamental and edible flowers.

Results: The species Viola cornuta and Viola × wittrockiana display outstanding ornamental and nutritional attributes. Both are rich in relevant bioactive compounds such as flavonoids, anthocyanins, and carotenoids, which contribute to their nutraceutical and functional properties in gastronomy. Their demand as edible flowers has grown significantly, driven by consumer trends favoring differentiated, healthy, and value-added food products. This review describes their taxonomic diversity, morphological characteristics, phytochemical composition, nutraceutical potential, and the main challenges and perspectives associated with their production and use in floriculture and the food industry.

Limitations of the study/implications: There remains a need to generate specific agronomic and food safety information for these species, particularly under Mexican production conditions, to ensure the quality and safety of flowers intended for human consumption.

Findings/conclusions: Edible Viola species represent a high value-added resource with great potential to diversify Mexican floriculture and the functional food market, provided that sustainable production systems are implemented and research on agronomic and food safety aspects is strengthened