Sweet Violet

Garden Violet

This large genus of some 500 species of mostly annuals, biennials, and perennials is found throughout temperate regions. Sweet violets (V. odorata) were grown commercially in Greece as early as 400BCE for sale in the market in Athens. They were extolled by Muslims in the saying "the excellence of the violet isa s the excellence of Islam above all other religions". The Romans drank violet-flavored wine and were criticized by Horace (65-8BCE) for spending more time growing violets than olives. Violets were the favorite flowers of Napoleon, who was nicknamed Caporal Violette and died wearing a locket of violets taken from Josephine's grave. During the reign of Queen Victoria (1837-1901), violets reached cult status as were grown on a vast scale for cut flowers and perfumery. Ionene, the main aromatic element in V. odorata, was synthesized in 1893, leading to the decline in the cultivation of violets for perfumery. The downward trend continued as a result of World Wars I and II, and by the mid-20th century cultivars were very scarce or extinct. Violets of various kinds are regarded as cleansing herbs and have been used in the background for treatment of cancer. Viola canina (dog violet) has similar medicinal properties to V. odorata, but has unscented flowers. Viola yezoensis has featured in trials for treating childhood eczema at the Great Ormond Street Children's Hospital in London. Viola striata is also used medicinally and has anti-tumor effects. Chinese herbals feature a number of other species, including V. diffusa, V. inconspicua and V. patrinii. High doses of violets cause nausea and vomiting because of the irritant effect of the saponins on the digestive system.

Semi-evergreen, rhizomatous perennial with slender stolons, and tufts of ovate to heart-shaped leaves, to 6cm (2½in) long. Dark purple or white, occasionally yellow, sweetly scented flower about 2cm (¾in) across, appear from late winter to late spring, followed by globose, 3-lobed capsules.

Common Name:	Garden Violet
Other Names:	Sweet Violet, Violet
Botanical Name:	Viola odorata
Genus:	Viola
Family:	Violaceae
Location:	W and S Europe; widely naturalized.
Cultivation:	Well-drained, moist, rich soil in sun or partial shade. Remove dead flowers promptly in order to prolong flowering. Plants may be damaged by slugs, snails, and viral and fungal diseases. Viola tricolor self sows freely.
Propagation:	By seed sown when ripe or in spring; by stem tip cuttings in spring or late summer; by division in autumn or spring.
Harvest:	Whole plants, leaves, and flowers are collected during the flowering season, and dried for use in decoctions (V. yezoensis), infusions, and liquid extracts. Roots are collected in autumn and dried for decoctions. Leaves of V. odorata are often used fresh, and flowers may also be picked in spring for extraction of essential oil. V. tricolor is often powdered when dried and used in skin creams.
Height:	15cm (6in)
Width:	30cm (12in)
Variations:	Alba Has white flowers.
Hardiness:	Z6-9
History:	According to Greek legend, Zeus, the king of the gods, fell in love with a young nymph named Io. To hide Io from his wife Hera (and keep the nymph to himself), Zeus turned her into a white cow and set her out to pasture. But the grasses Io was forced to graze on were rough and bitter tasting and she wept copiously. Zeus then turned her tears into sweet violets, so that Io would have better-tasting feed. Viola is the Latin translation of the Greek name Ione, and many scholars believed the flower was named for Zeus's beloved nymph. The ancient Greeks and Romans used violet to treat bladder disorders, headaches, gout, insomnia, nervousness, vertigo, and spleen ailments. Both the Greeks and Romans dedicated the herb to their respective love goddesses, Aphrodite and Venus, and the Greeks declared it their national flower and a symbol of fertility. The Romans so loved their sweet violet wine that they were criticized for growing more violets than olives. During the Middle Ages, violet was one of the several herbs that offered protection against "wicked spirits". Napoleon Bonaparte's great affection for the strongest-scented flower of the Violaceae family earned him the nickname Caporal Violette, and legend has it that he died wearing garlands of violets taken from the grave of his wife Josephine.
Parts Used:	Leaves, flowers, root, seeds, essential oil.
Chemical Constituents:	Glycosides Myrosin
Properties:	A bitter-sweet, mucilaginous, cooling herb that cleanses toxins, and has expectorant, antiseptic, and anti-cancer effects.
Known Effects:	Irritates mucous membranes Stimulates gastrointestinal tract Miscellaneous Information: Sweet violet was used to treat cancer as early as 500 B.C.E., but evidence of real benefit is lacking.
Possible Additional Effects:	May treat cancer when used as poultice May treat skin disease Potential mild laxative May cause vomiting May decrease thickness and increase fluidity of mucus in lungs and bronchial tubes May treat coughs
Medicinal Uses:	Internally for bronchitis, mucus, coughs, asthma, and cancer of the breast, stomach, lungs, or digestive tract. Externally for mouth and throat infections. In aromatherapy, for bronchial complaints, exhaustion, and skin problems (oil). Sweet violet has anti-inflammatory, antiseptic, antitumor, calming, diuretic, emetic, expectorant, sweat-inducing, laxative, and sleep-promoting properties. All parts of the plant are edible and rich in vitamin C. A tea made from the dried leaves, flowers, and stems of the plant is taken internally for anxiety, constipation, coughs, fevers, headaches, insomnia, and sore throats. Traditional herbalists also use sweet violet as a supportive treatment for breast, colon, and lung cancers. A decoction made from the dried roots and rhizomes (rootstock) is taken internally for bronchitis and as an expectorant. The tea is used externally to treat varicose veins and as a gargle and eye wash. In aromatherapy, the essential oil of sweet violet is inhaled to treat bronchitis and fatigue.
Preparation:	Sweet violet is available as dried herb, and in oils, teas, and tinctures. To make a tea, pour 1 cup of boiling water over 1 teaspoon of dried herb and steep for 5 minutes. Strain, and drink up to 2 cups a day. To make a decoction, boil 1 teaspoon of dried rootstock in 1 cup of water for 10 minutes. Strain, and drink up to 2 cups a day.
Warnings and Precautions:	Excess (especially of root) causes vomiting. Don't take if you: Are pregnant, think you may be pregnant, or plan pregnancy in the near future Have any chronic disease of the gastrointestinal tract, such as stomach or duodenal ulcers, reflux esophagitis, ulcerative colitis, spastic colitis, diverticulosis, or diverticulitis Consult your doctor if you: Take this herb for any medical problem that doesn't improve in 2 weeks (There may be safer, more effective treatments.) Take any medicinal drugs or herbs including aspirin, laxatives, cold and cough remedies, antacids, vitamins, minerals, amino acids, supplements, other prescription or non-prescription drugs Pregnancy: Don't use unless prescribed by your doctor Breastfeeding: Don't use unless prescribed by your doctor Infants and Children: Treating infants and children under 2 with any herbal preparation is hazardous. Others: None are expected if you are beyond childhood, under 45, not pregnant, basically healthy, take it only for a short time and do not exceed manufacturer's recommended dose. Storage: Store in cool, dry area away from direct light, but don't freeze. Store safely out of reach of children. Don't store in bathroom medicine cabinet. Heat and moisture may change the action of the herb. Safe Dosage: Consult your doctor for the appropriate doese for your condition.
Adverse Reactions, Side Effects, or Overdose Symptoms:	Signs and Symptoms: What to Do: Seeds: Diarrhea Discontinue. Call doctor immediately. Nausea or Vomiting Discontinue. Call doctor immediately.
Culinary Uses:	Flowers and young leaves are added to salads or made into tea. Flowers are used as a garnish for desserts, candied, or added to vinegar, ices and syrups.
Economic Uses	Essential oil is used in perfumery. Extracts are used in commercial food flavoring.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pg.405 The Modern Herbal Primer by Nancy Burke Copyright©2000 Yankee Publishing, Inc. pp. 98-99 Vitamins, Herbs, Minerals & Supplements The Complete Guide by H. Winter Griffith, MD Copyright©1998 Fisher Books pp. 448-449