Violets are some of the earliest of our wildflowers to bloom, and after months of cold and snow, it is always a pleasure to see them again. Once summer is in full swing, they will fade into the background, but while many plants are still in the first stage of spring growth, violets have already put forth their small but beautiful flowers. Violets have their own family or genus ‘Viola’ (Violaceae to give it its botanical Latin name). Within the Viola family, there are dozens of species of violets in Ontario, and for the most part, they are shade-loving plants, often found around the base of trees or tucked under larger plants. 

Although their name suggests that violets are, well, violet in colour, there are white and yellow species as well. Those that are purple can range from a pale, almost blue colour, through deep violet and into pink.  

Many species of violets produce two distinct sets of flowers, the first is the showy purple, yellow or white flower we associate with violets. The flowers are often sweetly scented, being designed to attract insects for pollination. However, as it blooms so early, the flower often dies before it has been pollinated, and the violet produces a second set of flowers in summer or early fall as a back-up plan.  This time the flowers are tiny, inconspicuous and without petals – some are even produced underground! These flowers can self-pollinate, without the need for insects, wind or other flowers and ensure seed for future generations. And as a back-up plan to the back-up plan, some species can also propagate and spread from their roots.  So why do they bother to produce a showy flower so early when there is little chance of pollinating insects and a goodly chance of a damaging frost? In the words of naturalist Euell Gibbons, it seems to be out of “sheer exuberance”.

Violets in History

The violet has a long and distinguished history as a medicinal herb, its use being documented all the way back to ancient Greece. The ancient Athenians used it to moderate anger, to comfort and strengthen the heart and to induce sleep. Roman naturalist and philosopher Pliny the Elder, who lived in the first century AD, prescribed a liniment of violet root in vinegar to treat gout and disorders of the spleen, and rather charmingly suggests wearing a garland of violets to dispel the fumes of wine and prevent headache and dizziness. Drinking less was obviously not an option for Roman party goers!

Early English herbalists recognized its use in soothing inflammation and used it to soothe coughs and insect bites. In 1597, John Gerard published his “Historie of Plants” and added his praises to the humble violet, affirming that they “admonish and stir up a man to that which is comely and honest” and by their beauty and scent bring to the mind “all kindes of vertues”.   On a more prosaic note, he also writes of their use in the treatment of inflammations, especially of the chest, and the “ruggedness of the winde-pipe and jawes”.

Violets as Food

In the kitchen, violet leaves and flowers can be added to salads, and the flowers can be used to decorate sweet and savoury foods alike. Both the flowers and leaves are very high in vitamin C, and the leaves are a good source of vitamin A, and have a long tradition of being eaten as a spring green. These early spring leaves were a welcome respite from the dried or salted foods that were historically eaten through the winter months. Due to their high vitamin content, among other things, the leaves are a bit laxative, so moderation is the key here. A handful of leaves in a salad is great, but an entire bowlful might have you running to the bathroom.

The blue or purple flowers of violets have a surprising capability as a pH indicator. When violet flowers are soaked in boiling water overnight, the water becomes blue-green in colour. If an acid, such as lemon juice or vinegar, is added to the water, it will turn a brilliant shade of pink. This makes for some beautiful culinary creations such as vinegars and jellies.

An easy, and delightful way to enjoy violet flowers is to steep them in white wine vinegar for a day or two. Use about equal parts vinegar and flowers, although there is no need to measure. The vinegar will gradually turn pink, at which point it should be strained and the flowers discarded. The now pink vinegar can be used in salad dressings. 

Violets as Medicine

Medicinally, both the leaves and flowers can be used. I find that violets tend to lose quite a lot of their healing benefits when dried, so it is preferable to use them as fresh herbs in a tea, or tinctured or made into salves while still fresh. The roots and seeds are both emetic (cause vomiting) and purgative (cause diarrhea) so are best avoided. Violets have a gentle nature, helping to soothe what is irritated, and gently guide the body back to health. In the short term this might look like soothing a barking cough, and in the longer term, helping to rebalance the body improving elimination.

In herbal medicine, we talk about the properties or ‘actions’ of herbs. These are a kind of shorthand that tells us about the effects of the various constituents of a herb have on our bodies. The actions of violets include;

·         Expectorant (helps to expel mucus from the lungs): Violet is especially useful in soothing dry, irritated coughs and accompanying sore throats.

·         Alterative (helps with elimination and the removal of cellular waste from the body): This is useful in a number of conditions such as rheumatism and eczema.

·         Demulcent (soothing and cooling to the skin and mucus membranes): This helps soothe inflamed tissues such as insect bites or sores.

·         Diuretic (increases urine output): This effect is fairly mild in violets - about the same as black tea – but is useful in urinary tract infections.

·         Laxative (helps loosen stools and increase bowel movements) This is a gentle action in violets, so is suitable for mild constipation.

Fresh violet tea may be made with 1 tablespoon of chopped fresh leaves and/or flowers ( or one teaspoon of dried violets) to one cup of boiling water. Cover and infuse for at least 15 minutes to overnight. Drink about three cups daily, as needed. The tea is mild in flavour, and feels soothing to the throat. If you make the tea with violet flowers as well as leaves and add a slice of lemon to your cup, you will see that magical colour change occur.  This article goes into the methods of making herbal teas in more depth.

A strong violet tea may also be applied externally as a soothing wash for irritated skin. Make a double or triple strength tea from violet leaves and either strain it into bath water or dab it directly on the skin to help ease the itch of insect bites, or the discomfort of a sunburn.

A favourite remedy of mine, when I spend a day lecturing, is to add a few chopped violet leaves into my water bottle and sip it at intervals. It works wonders at preventing a sore throat that often occurs from talking all day in a dry room.

Before you go out and pick any violets, make sure that you have identified them correctly, and that you are ethical and sustainable in your harvesting, leaving plenty to grow for future years.

Whether you make a medicinal remedy, or a culinary creation, or simply enjoy their beauty in the garden, I hope your appreciation of the humble violet will continue to flourish.

Share your thoughts, questions and violet creations in the comments!

P.S. If you’re interested in herbal medicine and would like to chat about how it could help you, you can book a free 20 minute consultation with me here. 

Rebecca