Violet Leaf

Common Name

Standardized: heartease
Other: European wild pansy, Johnny-jump-up, wild violet

Botanical Name

Viola tricolor L.
Plant Family: Violaceae

Overview

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.

Precautions

Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.

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.