Common name: Violets.
Latin name: Viola odorata.
Family: Violaceae
Parts used: whole plant.
Messengers of the spring, violets are one of the first plants to emerge after snow, decorating the young grass by letting us know that winter is over and warmer, sunny days are knocking on our doors.
The old legend says that the violets came into being when Jupiter changed his beloved Io into white heifer out for fear of Juno’s jealousy. He made these humble flowers sprout from earth so they can be appropriate food for her.
The leaves are heart shaped and the single flower rises from the axils. The purple flowers are full of honey and made to receive bee visitors. In the spring, the flower does not bear the seed, but when violet flowers in the fall time, the flower is hidden and it bears abundance of seeds.
Nutritionally, violets supply vitamin C and bioflavonoid such as rutin making it useful in cases of venous insufficiency such as varicose veins, hemorrhoids, easy bruising, etc. They are abundant with carotene, precursor to vitamin A; calcium and magnesium.
Its mucilaginous properties make it extremely useful in cases of soar throats, inflamed mucus membranes, constipation, bronchitis, chronic skin conditions. Due to saponins, violets are able to aid in dissolving cysts, tumors, nodules and lumps in the breast. Violet is gentle lymphatic tonic. The whole plant can be consumed as infusion (in the form of tea), tincture, syrup, vinegar or eaten fresh. Externally it can be used as a poultice or oil applied on skin conditions.
So hurry up! Get out and find some little purple flowers that you can use for the following few recepies we will share with you.