The sterile spring flowers are harvest and then slowly and gently dried. The leaves are taken as desired and the roots are lifted in fall. Roots can be poisonous in amounts over 4 grams. Petals contain salycylic acid, blue dye, essential oils. Roots contain alkaloids.
All parts contain albumen, mucilage, natural sugars and gum.
Petals are candied. Violet water is used in tea breads, cupcakes, puddings, ices, and fruit compotes. A vinegar is made from the flowers. Leaves are eaten raw or cooked and mixed with other greens. The flowers are candied, jammed, jellied and syruped.