Herb Profile: Violet

Herb profile: Violets (Viola spp.)
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Description:
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.

Nutrition:
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. 

​Storage:
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.

Use:
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!

Raw: 
Chop leaves finely and mix in with salad, scrambled eggs, or add to grains once they're finished cooking. 
Add whole flowers as is. 

Cooked: 
Add leaves to a stir fry or mix in with braised collard or kale greens.

Sources:
​The Gift of Healing Herbs by Robin Rose Bennent
Moonwise Herbs
The Rodale Encyclopida of Herbs
Our own experience!

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Dandelion (left), Violet (right)