2022: Viola

Photo Credit: Yoksel Zok

The happy little faces of viola blossoms are harbingers of spring. These common European wildflowers are traditionally used to garnish desserts, tea sandwiches, salads, and the May wine punch bowl and other beverages. They are also used in making jellies, butters, and fancy desserts. 

The genus Viola comprises both wild and cultivated forms. Wild violets (V. sororia et al.) are hardy perennials, usually with large heart-shaped leaves and blooms in various shades of purple, white, and white with purple veins or freckles. They are naturalized in lawns, fields, and woodland edges and will spread if allowed to do so. Pansies (V. x wittrockiana) are biennials to short-lived perennials, but are most often treated as an annual. Their blooms come in many colors, from white, yellow, orange, pink, lavender, and purple, to bi- and tri-colored. The short-lived perennial Johnny-jump-ups (Viola tricolor, heartsease), are usually lavender, purple, white, or yellow; their flowers are about the size of violets. They often self-sow, and will reappear in your garden or lawn every spring. Violets can grow from 4 to not much larger than 12 inches tall. Wild violets are hardy to zone 5; pansies and heartsease to zone 8. 

The wild violets are separated in this discussion from the Johnnyjump-ups and pansies since they are generally found naturalized in the wild, in contrast to cultivated perennials. Also, while all the colorful little blooms in this genus are safe to eat, the leaves of wild violets are edible, whereas the leaves of “johnnies” and pansies are not. 

Wild violets

Violets, or Viola species, most often refer to the wild purple-blue violets and white-flowering wood violets, sometimes called Confederate violets (V. sororia, called V. papilionacea in the older literature), birdfoot violets (V. pedata), and sweet violets (V. odorata). Wild violet leaves are usually heart-shaped, except for the birdfoot, whose leaves look like what its name suggests. Violet blooms have five petals, which are held up on long, thin stems above the foliage. The first two violets have a mild scent, slightly sweet, and their taste is also very mild, sometimes a touch acidic. Sweet violet (V. odorata) is very fragrant with a strong, sweet perfume and tastes much more flowery. Generally, flowers with the stronger fragrance have more flavor, so they are used in beverages, syrups, cordials, pastilles, ice creams, and confections; they are also often candied. 

Wild violet flowers and young leaves are eaten raw in salads; they contain a good amount of vitamins A and C. Leaves are cooked with other spring greens or added to stews as a thickening agent, since they have a slight mucilaginous quality. Some leaves of wild violets taste a bit soapy due to saponins in their leaves—so don’t eat them if they don’t taste good to you. If raw leaves and flowers are eaten in large amounts, violas may cause nausea and a tonic cleansing effect because of their saponin content. 

Do note that many plants look similar to violets, and some of these look-alikes are not safe to eat and can be poisonous. Use your guidebooks for certain identification, and only eat violets when you are sure you have properly identified them and know that they are safe to consume.

Johnny-jump-up or heartsease (V. tricolor); pansy (V. x wittrockiana)

Generally, all of the Johnny-jump-up (Viola tricolor) blooms taste like a mild salad green, some with a hint of perfume. Both Johnny-jumpups and pansies (V. x wittrockiana) have a pleasing mild, sweet taste like baby lettuce. Some of them have a slight, mild hint of wintergreen, and a few bring bubblegum to mind. Smell and taste the blooms before using. We love the faces of these flowers and the huge variety of color combinations. Use them on salads: the whole bloom of Johnny-jump-ups and pansies can be used, or pull the petals from the calyx and sprinkle them on salads or canapés. The colored petals are lovely in herb butter, floating on a beverage, or scattered on frosted cakes or cupcakes. The candied flowers can be used as a decorative edible garnish on desserts or as a confection. They are also quite lovely floating in May wine or embedded in an ice ring or ice cubes.

Growing basics, cultivation, and propagation 

Viola species, members of the Violaceae family, grow best in a woodland environment. They favor shade to partial shade, though they will perform well in a sunny, herbaceous border with proper moisture and organic matter. Pansies and heartsease need part shade in hot climates. 

All violets can be started from seed. Pansy and “johnny” plants are widely available at garden centers and nurseries. Keep moist but not wet. Fertile, well-drained soil, pH 6.5 to 7.0.

Harvesting and preserving 

Leaves of violets (not “johnnies” or pansies) can be harvested, washed and spun dry, and used like a salad green or cooked. They can also be dried for use in tea or soups. Pick viola flowers and put their stems in water until ready to use fresh. Pinch the flowers from the stems and use small flowers whole. Both the leaves and flowers of V. sororia can be dried for tea. 

Violets and Johnny-jump-ups are ideal for candying—which is one of the best ways to preserve the bloom for eating. Store candied blooms in a tightly closed container between layers of wax paper or parchment paper up to about six months. They also press well in a flower press for crafting.

Medicinal aspects of violas 

Generally, violets (not pansies or Johnny-jump-ups) are used for medicinal purposes. However, Johnny-jump-ups (heartsease), when infused in wine has been claimed to ease melancholy and pain related to the heart, be it emotional or physical. 

Violets have been used by herbalists around the world for years due to their beneficial plant properties: alterative, analgesic, antiinflammatory, antirheumatic, demulcent, diuretic, expectorant, lymphagogue, mild laxative, mild sedative, and vulnerary (i.e., aiding in healing wounds). The mucilaginous qualities in violets, which are composed of soluble fiber, are purported to help maintain healthy levels of bacteria in the gut and even to help reduce high cholesterol.

I infuse violet flowers and leaves to drink as tea; I make violet syrup,infuse them in honey, vinegar, oil and alcohol to capture their virtues. 

Because of its demulcent properties, violet moistens and cools, so it is taken orally as a tea, honey, or syrup to soothe a sore throat or for respiratory issues like coughs, colds, and bronchitis. Juliet Blankespoor, from the Chestnut School of Herbs, says that “[t]he exact dosage is not especially important since it can safely be consumed in large quantities. As a gentle food herb, violet is generally safe for elders, youngsters, and people who are taking pharmaceuticals.”

In her “Violet Monograph” for Herb Mentor, Rosalee de la Forêt advocates that “Violet is revered for moving stuck and stagnant lymph and has traditionally been acclaimed for softening hardness in glandular tissues.” She recommends tea or fresh tincture for hot and swollen lymph nodes associated with upper respiratory infections. She believes that internal or topical applications can help relieve swollen lymph glands.

Due to its soothing and cooling attributes, violet leaves can be used in a poultice or compress. The infused oil or salve heals dry or irritated skin, inflammation, and relieves itching associated with insect bites, varicose veins, and hemorrhoids. I infuse the leaves and flowers in oil and use the oil after straining, or make it into a salve with a little bit of beeswax. 

Here’s to celebrating these dear, diminutive herbal flowers and heart-shaped leaves, which have brought joy around the globe for centuries—they give us many pleasures from their delightful appearances, sweet fragrance to our noses, delicious tastes to both savories and sweets, balm to our ailments, and ease to our hearts and spirits — Viola, Herb of the year 2022! 

Sources: Belsinger, Susan. 1991. Flowers in the Kitchen. Loveland, Colorado: Interweave Press & Belsinger, Susan and Arthur O. Tucker. 2016. The Culinary Herbal. Portland, Oregon: Timber Press. ; Blankespoor, Juliet. https://chestnutherbs.com/violets-edible-andmedicinal-uses/ accessed April 26, 2021. de la Forêt, Rosalee. “Violet Monograph”, Herb Mentor, accessed April 9, 2021.