Viola odorata L.

Flowers, leaves

Young leaves and flower buds: raw or cooked. Usually available all through the winter. The leaves have a very mild flavor, though they soon become quite tough as they grow older. They make a very good salad. When added to soup they thicken it in much the same way as okra. Also used as a flavoring in puddings etc. A tea can be made from the leaves.

Flowers: raw. Used to decorate salads and desserts. A sweet mild flavor with a delicate perfume, the flowers are an especially welcome decoration for the salad bowl since they are available in late winter. The flowers are also used fresh to flavor and color confectionery. A soothing tea can be made from the leaves and flowers. A leaf extract is used to flavor sweets, baked goods and ice cream.

Both flowers and leaves are used raw in salads, and flowers for decoration.

From the fermented flowers, a slightly alcoholic, aromatic drink similar to cherry or socata is obtained.

The flowers are sugary and are used to decorate and flavor desserts.

Lamium album L.


Young leaves: raw or cooked. They can be added to salads or mixed with other leaves and cooked as a potherb. They can also be dried for later use. A pleasant herb tea is made from the flowers.

Shoots, the top of the plant and the young leaves are used. Flowers: in salads, stews, omelettes. The flowers are often eaten by children, due to their sweet taste. Occasionally, it is also used in green sauces.

Pulmonaria officinalis L.


Leaves: raw or cooked. They can be added to salads or used as a potherb. A fairly bland flavor but the leaves are low in fiber and make an acceptable addition to mixed salads, though their mucilaginous and slightly hairy texture make them less acceptable when eaten on their own. The young leaves make a palatable cooked vegetable, though we have found the texture to be somewhat slimy. The plant is an ingredient of the drink Vermouth.

The flowers are eaten, which are a delight for children due to their sweet taste.

Sonchus oleraceus L.

Leaves, roots, stems

Young leaves: raw or cooked. This species has the nicest tasting leaves of the genus, they usually have a mild agreeable flavor especially in the spring. They can be added to salads, cooked like spinach or used in soups etc. Stems: cooked like asparagus or rhubarb. They are best if the outer skin is removed first.

Young root: cooked. They are woody and not very acceptable. The milky sap has been used as a chewing gum by the Maoris of New Zealand.

The young leaves are used in salads, soups (just like spinach). They were also used for pie fillers, colțunași. Colţunaşi—dough food, similar to Italian tortellini, with various fillings (cheese, greens, potatoes or cherries), boiled in water and served with sour cream or other dressing. The tender stems are also eaten raw. Accompanied by a light rubbing between the palms, while a folk song was said: susai-susai, make yourself sweet that you cut yourself... After which the stem was given to the children to eat

Thymus serpyllum L.


Leaves: raw in salads or added as a flavoring to cooked foods. Thyme retains its flavor well in long slow cooking. If the leaves are to be dried, the plants should be harvested in early and late summer just before the flowers open and the leaves should be dried quickly. An aromatic tea is made from the leaves.

Moldovans use thyme (both fresh and dehydrated), mainly for flavoring soups, and traditional Moldovan zeama.

Sour borș (borscht) is also flavored—A sour liqueur for acidifying soups, obtained from the fermentation of wheat bran. It is also used to flavor iron wine, oil or vinegar. Inflorescences, stems and leaves are used to make tea.