March violet – Viola odorata

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Fragrant violets [viola odorata] 2016

My March violets have been flowering for a few weeks now and I’ve finally taken the time to get to grips with them again.

The Viola genus includes countless species. They are small, hardy, one to two-year-old plants that can be found in temperate zones all over the world.

March violets, also known as fragrant violets, love shady, humus-rich and moist soil (forest soil). They spread via rhizomes and grow into a spherical shape. They flower from March to April and have a sweet scent. In April-June, oval seed capsules (self-pollinators) form, which burst open in three parts when ripe. The seeds are approx. 1 mm in size. It needs temperatures of around 5°C to germinate. The seeds should therefore be sown in the fall.

In recent years, I have raised the violets from my former place of residence both via runners and by collecting seeds. My two violet “balls” are their offspring.

Use

The March violet has been used in medicine since ancient times (including by Hippocrates), as a fragrant plant and in the kitchen. In 2007 it was named medicinal plant of the year. [1]

It contains, among other things [2]:

The flowers are collected in spring and can be used fresh. The leaves are available fresh all year round. Leaves and flowers can also be used dried. Roots, on the other hand, are mainly harvested in winter.

Medicinal plant

The ingredients of the violet have an anti-inflammatory, blood-purifying and expectorant effect. [4] They are therefore said to be effective for high blood pressure, rheumatism, bronchitis, flu, sore throats, coughs and purulent wounds. [5] In folklore, the violet is used for blood purification (spring cure), headaches [6] and for persistent coughs (bronchial catarrh [3]).

Homeopathy uses the violet primarily for colds. [3]

NOT a tried and tested recipe:
1-3 cups of leaf infusion for headaches or insomnia. To make the infusion, pour boiling hot water over 1 teaspoon of dried or 2 teaspoons of fresh violet leaves and leave to infuse for 10 minutes. Then strain the infusion. It can be drunk hot or cold within 24 hours. [6]

TCM

According to my Taiwanese doctor, the violet is not known to Chinese herbalists, as its natural range is from the Mediterranean to the Caucasus. Dr. Ploberger assumes that the violet can be used in the same way as Viola tricoloris according to TCM herbalism. [7]

Viola tricoloris (zĭhuā dìdīng) is associated with the organs heart, lungs and bladder in TCM herbalism. Its taste is sharp and bitter. [8] This assigns the wild pansy to fire and metal.

In comparison, violet is used in Western herbal medicine for the blood (fire) and for colds, especially for lung problems (metal). This means that the violet can be used in the same way as the wild pansy according to TCM.

Cosmetics

In cosmetics, violets are used to cleanse the skin and, of course, as a fragrance.

NOT a tried and tested recipe:
Stir 1 handful of violet flowers into 100 ml natural yogurt and leave to stand for 12 hours. Apply to the neck and face and, as always, leave the mouth and eyes free. Wash off after 10 minutes. [6]

Kitchen

The violet can be used in the kitchen all year round. In spring, flowers, flower buds and young shoots are used. The leaves without stems can then be used until the fall and the roots are dug up over the winter.

The taste of violets is sweet and mild with a fragrant note.

Flowers are used fresh to decorate salads and desserts. They are also used as a flavoring in fruit juice, tea and vinegar. Violet blossoms are boiled and made into jelly or syrup. The flowers can be wonderfully candied with sugar. Empress Elisabeth (Sissi) loved candied violets and violet sorbet. [9]

Shoots and leaves are used in salads, cooked vegetables (such as spinach) or vegetable sauces (such as pesto). They can also be used as a seasoning for vinegar or spirits. It should not be forgotten that the leaves can also be used as an infusion.

The roots are ground and roasted and used as a coffee substitute. [3]

So far, I have used the flowers of the March violets to decorate salads or quark dishes. I also like to add the leaves to spring salads.

You can find recipes under:

Shamanic and folk customs

The Greeks and Romans already dedicated the March violet to various gods [Wiki]. As a love plant, it was also an attribute of the goddess Aphrodite. Giving bouquets of violets to loved ones was common in Central Europe until the 1950s.

The Romans flavored their wine with violets and believed that this would protect them from the consequences of drunkenness. [2]
According to Gerstung and Mehlhase, the violet (all violas) “brings more clarity to thoughts, disordered thoughts disappear”. [10]

NOT a tried and tested recipe:
To dampen anger and anxiety, apply 1 drop of violet oil to the wrist, temples or elbow. Then meditate on the heart chakra. [6]

Literature

Sources

Internet

Books

  • Pfendtner, Ingrid; Schlüter, Christiane; The monastery garden. Proven traditions and practical knowledge. Bindlach 2006, Gondrom Verlag p. 130-131, ISBN 978-3-8112-2852-8.
  • Greiner, Karin; Weber, Angelika Dr.: Herbs. Munich 2006 GU VERLAG p. 180 ISBN 978-3-8338-0046-7.
  • Delaveau, Pierre Prof. et al: Secrets and healing powers of plants. Zurich-Stuttgart-Vienna 1980 2nd improved edition. Verlag das Beste Reader’s Digest p. 184 ISBN 3-7166-0026-1.

The article provides a general overview of the topic, including health. This information does not replace a doctor or pharmacist and can only be used under your own responsibility.

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