Herb Profile: Violet

Violet, Viola odorata

Often seen as a “weed”, sweet violet is a lovely perennial ground cover that thrives in fertile soil and can handle partial shade. The purple flowers bloom mid-late May, and both leaf and flower can be used medicinally. Violet is a demulcent and expectorant, and eases dry coughs and sore throats. Another variety of violet Viola tricolor, heart’s-ease (also known as Johnny jump-ups or wild pansy) has cardiovascular applications in addition to the same respiratory medicinal uses as Viola odorata. The leaves and flowers of heart’s-ease violets are anti-inflammatory, and also offer folk remedies for the heart. Look at the shape of the leaves - they look like a heart!

Preparations: Violet simple syrup (adapted from herbalist Kami Mcbride)

Ingredients: 

1 cup violet flowers (green sepals removed)

1 1/2 cups hot water

1/2 cup local honey, sugar, agave, or sweetener of your choice

~10 drops of lemon juice

Instructions:

1. Remove the green sepals or undersides of the violet flowers - an important step! The color of the syrup will be less strong if you skip this step.
2. Put the violet flowers in a glass jar.
3. Cover with hot water.
4. Add the lemon juice.
5. Let steep overnight.
6. Strain and add your sweetener. Put your syrup on a double boiler to dissolve your sweetener (if using honey, heat just enough to stir in honey). 
7. Store in fridge and use in cocktails and mocktails : )

Other sources used: The Healing Garden By Juliet Blankespoor