Other authors write that all species are serviceable. Most wild foods authors report that the blue and white flowered species of violet are all edible, but not the yellow flowered species. Many species of violet are used similarly to the common blue violet.
The Viola genus contains around 550 species, mostly found in the temperate climates of the world. Interestingly, most violet species in North America lack the signature aroma of sweet violet. Much of the American use of violets stems from the European herbal tradition. It has escaped cultivation in many locales, because it is popularly planted for its fragrance.
The sweet violet ( Viola odorata, Violaceae) is the principal medicinal and culinary species used in Europe.
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