Herb profile: Violets (Viola spp.)
We are so blessed to have 4 different types of violets on the land at Wellspring. Each of them are edible, medicinal, and delicious! This low-growing perennial often goes unnoticed, mowed over in lawns, and considered almost as common as the dandelion. However, we prize its flowers and leaves in spring and early summer.
Also known as heart-ease, violet is a wonderful heart tonic. It's demulcent quality soothes inflammation and eases pain. As a nervine, it helps calm nerves and restore peace of mind.
Leaves: Violet leaves may be stored in a glass of water with stems submerged for 2 or 3 days, or in a waterproof container in the fridge.
Flowers: Store in a waterproof container in the fridge for 2-3 days.
Violet leaves are tender and easily used in place of spinach. Flowers make a great topping for salad, grains, eggs, and almost anything you can dream up!
Chop leaves finely and mix in with salad, scrambled eggs, or add to grains once they're finished cooking.
Add whole flowers as is.
Add leaves to a stir fry or mix in with braised collard or kale greens.
The Gift of Healing Herbs by Robin Rose Bennent
The Rodale Encyclopida of Herbs
Our own experience!