I am seeing the Violets almost everywhere these days – growing amongst grassy lawns, on the shady sides of houses, in sidewalk cracks and alongside riverbanks. Their prolific and cheerful blooms are like small blessings at our feet. Unfortunately they are ephemeral, for when this cool spring weather turns to heat and brighter sun, the Violets will drop their blooms until next year. Which is why we must admire them now!…
Violets have been praised throughout the centuries as a necessary part of the herbalist’s apothecary. The 16th century English herbalist Gerard writes of the plant: “It has the power to ease inflammation, roughness of the throat and comforteth the heart, assuageth the pains of the head and causeth sleep.” One of my favorite ladies, Hildegard von Bingen (11th century mystic, nun, poet and herbalist) was also keen on the powers of the plant and used Violet juice to treat cancers.
Today, modern herbalists are still using the Violet (Viola odorata) in very much similar ways: to treat cancers and lumps (the herb has a special affinity for healing the breast), to soothe coughs, flus and colds, to ease headaches and to calm inflammations of the skin. It makes a relaxing, nourishing infusion which is a tonic to the whole nervous system. Energetically, Violets have always been linked to the ability to bring comfort and ease to the heart during times of sadness and grief. Aromatherapists say that the essential oil can help create feelings of inner strength and empowerment.
Violets can be used in our everyday lives as a nourishing herb and as a food. Both the heart-shaped leaves and flowers are edible, and make excellent additions to salads in their raw form. The leaves can also be cooked like spinach. The plant pulls up lots of minerals and nutrients from the soil which are then stored in the leaves – so harvest and eat away! I assure you that the presence of this cheerful, beautiful plant at your dinner table with gladden your heart, lift your spirits and nourish your body!
