Violet Leaf and Herb Profile

Also known as

Heartsease, Viola tricolor, Wild Violet, Wild Pansy, European Violet, Johnny-Jump-Up, Violeta.

Introduction

The European or sweet violet is cultivated for its beautiful and fragrant flowers that are also used in perfumes, flavorings, and herbal medicines. Violets have been used in traditional folk medicine for thousands of years. The Greeks considered the violet a symbol of fertility and love, and were known to add it to any love potion that they made. 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, jellies and jams, as well as other food preparations. May also be taken as a liquid herbal extract.

Summary

Precautions

Taking excessive amounts may cause nausea and vomiting