By Blair Doucette

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March 17, 2025

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This month’s Herb of the Month: Violets

Looking around our local landscapes, starting in March, we begin to notice the at-first small and then undeniably robust signs of spring emerging. Signs of life seem to crack open from the cold of winter. And all of a sudden, the vibrancy of green crawls over our natural spaces. Looking at your lawn or any patch of grass that isn’t sprayed with lawn care chemicals, you might notice the beginnings of the violet season. When given the chance, these little beauties will spread their celebration of spring and can easily maintain a steady presence year after year. I like to take a mental note of the first violets I see every year. Like many plants deemed “weeds,” violets have a deep history and medicinal benefits.

Common name: Violet
Latin name: Viola sororia
Parts Used: flowers, leaves, stems
Benefits: Soothing, Anti-inflammatory, Expectorant, Lymphagogue (stimulates the production and flow of lymph), Vulnerary (promotes wound healing), Diuretic, and Mild laxative,
Taste: aromatic, slightly sweet, and slightly salty
Energetics: cooling and moistening

History:

There are about 500 species of violets around the world, so of course, just about every corner of the world has a historical account, myth, or legend about violets. Folklorically, there is a myth from an ancient people group from what is present-day Turkey that seems to be inspired by the Greek and Roman myths of Venus and Adonis. In this story, the great mother earth goddess Cybele loved Attis. Wild boar killed Attis while he was hunting, and violets sprang up wherever his blood touched the ground. Violets were also used in ancient medicine for gout, headaches, and dry hacking coughs. They were also used to flavor wines and sweeten dishes.

Benefits:

Violets can be used medicinally as teas, tinctures, salves, syrups, and food. They’re very high in minerals and can be used internally as a blood cleanser, respiratory remedy, and lymphatic stimulant. They have a cooling and moistening impact, so they’re helpful in respiratory remedies. Violet tea is an excellent companion for a sore throat. They also have a slightly mucilaginous property and are able to soothe hoarse or raspy bronchial tissues. In European Herbalism, violets, along with marshmallow and licorice roots, were used for ailments such as bronchitis and whooping cough. In addition to its mucilage, violets also contain soluble fiber, so they may positively affect cholesterol levels and microbiota integrity (since soluble fibers feed our gut bugs).

Violets can be used topically as a salve for chafed skin, eczema, hemorrhoids, and abrasions. Their cooling and moistening properties can soothe inflamed skin.

Emotional Aspects of Violets:

Violets have an affinity for the heart. In fact, violets are also referred to as “Heartsease.” From an emotional/energetic standpoint, violets protect the heart and support its opening up, moving beyond grief and heartache and calming the emotional nerves.  Folk herbalists used them to support the physical and emotional heart since the days of Hildegard von Bingen, the 11th-century German Benedictine abbess and herbalist.

Recipes

Precautions: There are many types of violets out there. Make sure you’re looking for the Common Blue Violet. Violets also have many look-alikes, some of which are inedible or poisonous, so only harvest them when you are 100% sure that it’s a violet. Additionally, the roots of most violet species can cause nausea and vomiting.

Enjoy violet leaves and flowers in salads, pestos, sandwiches, and wraps. The leaves and flowers can be harvested with scissors throughout the spring until the leaves become too fibrous. You can also sautée, steam, or stir the leaves into soups as a nutrient-dense thickener. The flowers also make a beautiful garnish – ex: sprinkled on salads and used to decorate cakes.

Violet Syrup – by Learning Herbs

Ingredients

• 1 1/2 cups fresh violet flowers
• 2 cups just-boiled water
• 1/4 cup honey (or sweetener of choice)
• Lemon juice (small amounts, optional)

Instructions

• Place the violet flowers in a pint-sized glass jar.
• Fill the jar with just-boiled water. Stir well. Cover.
• Let sit for at least 30 minutes to 24 hours.
• Strain off the flowers.
• At this stage, you can choose to add lemon juice. When I make violet tea, the water turns blue. I like to add just a few drops of lemon juice to make it purple. The more you add, the more the color will change. More lemon juice can result in a magenta or pink color. Go slowly to get the color you want.
• Add honey (or sweetener of choice). Stir well.
• Store in the fridge and use within a few days. For a longer shelf life, measure the liquid, add an equal volume of honey or sugar, and use within a month. Discard if it develops mold.
  Yield: Approximately 2 cups

*Make your violet syrup into violet lemonade! Just combine violet syrup and fresh lemon juice. Add sparkling water or club soda to taste, and enjoy!

Violet Green Juice – by The Herbal Academy

Ingredients

• 1 large handful of spring or new violet leaves
• 1 cup water

Instructions

• Wash violet leaves
• Combine with water in a blender
• Blend thoroughly until leaves are completely macerated into a smooth green juice.
• Drink and feel energized by the green goodness!

References

1.Blankespoor J. Violet’s edible and medicinal uses. Chestnut School of Herbal Medicine. Published April 13, 2016. https://chestnutherbs.com/violets-edible-and-medicinal-uses/
2.Violet Herb. HerbalRemediesAdvice.org. Published 2022. Accessed March 7, 2025. https://www.herbalremediesadvice.org/violet-herb.html
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Check out previous Herb of the Month posts!