Blue Violet Leaf and Herb Profile

Also known as- Viola odorata, Banafshah, Garden Violet, Neelapushpa, Neelapuspha, Sweet Violet Herb, English Violet, Violeta, Sweet Violet Root, Violae Odoratae Rhizoma, Herba, Violet.

Introduction

The European or sweet violet is cultivated for its beautiful and fragrant flowers that are also used in perfumes, flavorings, and herbal medicines. The young leaves and flower buds can be eaten raw or cooked. They make a very good salad, and a tea made from the flower or leaves is equally as tasty.

Constituents

Alpha-ionone, beta-ionone, beta-sitosterol, eugenol, ferulic acid, kaempferol, malic acid, methyl salicylate, palmitic acid, quercetin, rutin, scopoletin, vanillin.

Parts Used

Leaf and flowers

Typical Preparations

The dried leaf is traditionally used as a tea, and the fresh leaf and flower is traditionally used in salads, soups and other food preparations. May also be taken as a liquid herbal extract.

Summary

The whole plant is anti-inflammatory, diaphoretic, diuretic, emollient, expectorant, and laxative. It is taken internally in the treatment of bronchitis, respiratory catarrh, coughs, and asthma. Externally, it is typically used to treat mouth and throat infections. The plant can either be used fresh, or dried, and some reports suggest the dried material is much stronger in regards to its laxative qualities.
The flowers are demulcent and emollient and are used in the treatment of biliousness and lung troubles. The petals are made into a syrup and used in the treatment of infantile disorders.

Precautions

None.

 

For educational purposes only
This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

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