Sweet Violet

Viola odorata

COMMON NAMES

• Blue Violet
• Common Blue Violet
• English Violet
• Garden Violet
• Hu-chin-ts'ao
• Sweet Violet

Nature lovers know that springtime has arrived when they see the first delicate but fragrant bluish-purple blossoms of sweet violets nodding gently at the woodland's edge or in the meadows. Sweet violets have been much admired for more than 2,000 years. Ancient Athenians held the sweet violet in high regard for its power both to moderate anger and to cure insomnia. The Roman naturalist Pliny said its roots, if steeped in vinegar, would cure gout, and added that a garland of violets worn about the head would banish headaches and dizziness. Later the Celts mixed the flowers with goat's milk to make a cosmetic. In the 16th century the English made a syrup of the flowers and used sweet violet as a mild laxative for children. They also employed the syrup to treat a number of adult ailments, including epilepsy, pleurisy, and jaundice.

In modern times violet blossoms have been used principally as a coloring agent, as the fragrance in perfumes, and in cough syrups.

At different times and places, folk healers have touted the plant as a cure for growths. Since about 500 B.C., the fresh leaves have been used in poultice form to treat skin cancer, and this belief in violets' efficacy as a cancer cure unfortunately continues to this day- with virtually no scientific proof to back it up.

PARTS USED

Flowers, leaves, root.

USES

Sweet violet flowers and leaves have a gentle expectorant and demulcent action, and they induce light sweating. They are often used as an infusion or syrup for treating coughs, chest colds, and congestion. The flowers and leaves are used in British herbal medicine to treat breast and stomach cancer. The root is a much stronger expectorant and, at higher doses, is emetic.
Other medical uses - Abscess, Wrinkles.

HABITAT AND CULTIVATION

Native to much of Europe and Asia, sweet violet is a common wayside plant also found along roadsides and in woodland. The flowers and leaves are collected in spring, the root in autumn.

CONSTITUENTS

Sweet violet contains saponins, salicylates, alkaloids, flavonoids, volatile oil.

USUAL DOSAGE

Infusion: pour a cup of boiling water onto 1 teaspoonful of the herb and let infuse for 10 - 15 minutes. This should be drunk three times a day.
Tincture: take 1 - 2 ml of the tincture three times a day.

APPLICATIONS

AERIAL PARTS

INFUSION Take for chronic skin disorders and as a gentle circulatory and immune system stimulant.

TINCTURE Use for lung and digestive disorders, capillary fragility, and urinary problems.

POULTICE Make a paste of the powdered herb with water, and apply to skin sores and ulcers.

CREAM Use for skin rashes and irritant eczema.

WASH Use the infusion for diaper rash, cradle cap, weeping sores or insect bites, or varicose ulcers.

COLLECTION AND HARVESTING

The leaves and flowers are gathered in the spring, in March and April. Dry with care.

CANDIED VIOLETS

• 2 oz. gum arabic
• 1 cup water
• 24 fresh violet blossoms
• 2 cups sugar
• 1/2 cup water
• 1 Tbs. white corn syrup
• Red and blue food coloring
• 1/4 cup superfine sugar

1. In the top of the double boiler over boiling water, stir the gum arabic with 1 cup of water until dissolved. Cool. With a fork, dip the violets into the mixture, coating all surfaces. Dry on waxed paper 2 hours.
2. In a small saucepan, bring 2 cups of sugar, the 1/2 cup water, and the corn syrup to a boil, and cook -but don't stir -until it reaches 234º on the candy thermometer. Stir in enough drops of red and blue food coloring to produce a color similar to that of your violets. Allow the syrup to cool to lukewarm.
3. Color the remaining sugar with red and blue to create violet. Allow the sugar to dry on waxed papers: press out any lumps.
4. Dip each blossom in the cooled syrup, drain, place head down in the colored sugar. Dust the blossoms with colored sugar. Let dry overnight, or until hardened, then store in air-tight, moisture-free container. Use as a garnish on desserts.

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