Description
The violet plant is a small perennial that is cultivated and also grows wild in meadows, (yards!) and roadsides. Leaves are deep green and oval, almost heart-shaped. The flowers are often violet-colored, but can be white or pink. Blooms arrive in early spring.
Growing
Violets can be planted any time except during the winter months. Seeds should be planted in the fall in order to get a freeze/thaw that is needed for the seeds to germinate. If planting in spring, freeze seeds for about two weeks prior to planting. Plant in partial shade for best growth, in zones 5-8. Violets prefer soil pH around 6.0-7.0, and that is moist and well-draining. Beware that violets spread by creeping root stock, and can be quite invasive. Spece plants one foot apart. Plants can also be grown in containers.
Pests
Violets are usually fairly pest-free, but can harbor mites. Try insecticidal soap to combat mites.
Uses
Culinary - Violet flowers are used in salads, candied on cakes, used in jams and fruit salads.
Medicinal - Tea made from the leaves has been used as a gargle and for headaches. A syrup made from the root stock is used to sooth coughs and as an expectorant.
Harvesting
Collect leaves and flowers as needed; collect roots in the fall.
Tea - Steep one teaspoon plant parts in 1/2 cup of water, or for a decoction, for an expectorant, boil the mixture for a few minutes for a stronger solution.
Syrup - Take four cups of flowers and pour one quart of boiling water over them. Let them stand and soak for ten hours, then strain. Heat mixture again to a simmer and add more flowers; repeat several times for a stronger mixture. Cool liquid and add honey to achieve the desired thickness of the syrup.
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