Wild Violets

Violets leaves are highly medicinal. They are antioxidant, anti-inflammatory, and a blood cleanser. They are good for coughs and colds and can be made into a violet leaf and honey cough syrup. Violets can also be used topically for skin conditions like eczema, dry skin, bug bites, and varicose veins.

While many violets have purple flowers, some are blue, yellow, white, or multicolored.

Yellow violet varieties aren’t used as often because they tend to have a laxative effect.

Wild violets are a low growing plant that prefers a shady, wooded area with rich soil.

it is safest to wait until wild violet blooms before harvesting to be certain of identification.

Wild violets are different from African violets, a common house plant which are not edible at all.

Both the leaves and blossoms are edible and extremely high in vitamin C.

Violet leaves can either be eaten raw in a lovely wild greens salad, sauteed or steamed, or made into a tea. The leaves are potent medicine for lymphatic issues, and they’re used both topically (in violet salve) and internally to promote lymphatic health. 

They’re also used topically for inflamed skin, rashes, hives, and eczema.

The flowers are a wonderful late winter or early spring treat, especially in a salad.

They are often made into violet jelly or violet syrup.

We just making tea with the violet blossoms, and it’s a unique turquoise color.

I like to add lemon to the violet tea before making jelly giving it a pink hue.