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It may be strange to think of violets as herbs, but long before they appeared in flower gardens they were valued for their medicinal properties. Nearly 2,000 years ago the Greek physician, Dioscorides, noted that violets have a “cooling” effect on inflammations of the stomach and of the eyes. The 16th century English physician, John Gerard, described more than a dozen medicines made from leaves or flowers. Many were used for hot fevers and for inflammations, especially of the lungs, liver, kidneys, and bladder.”
Herbalists today still rely on violets to treat coughs, colds and catarrh, chronic skin problems such as eczema and psoriasis, urinary tract infections, and arthritis and rheumatism. All these conditions involve inflammation in one way or another and violets have a special power to “cool” or reduce inflammation. Research has shown that extracts of violet leaves and flowers can be as effective as corticosteroid drugs in reducing inflammation – without nasty side effects. Not only that, studies show that violets can also reduce pain and repair damaged tissue.
Violets, and their cousins, heartsease and pansies, are widely planted in gardens for their masses of flowers, which can come in brash or understated colours depending on the variety. They do best in moist, well-drained, partly sunny locations, but they are surprisingly adaptable in less optimal situations. The edible fresh flowers are great fun to add to salads, soups and desserts. And candied flowers, made by coating fresh flowers with sugar syrup, are a special treat for kids and lovers alike. Although not all violets are scented, sweet violet (Viola odorata) is renowned for its “soft, powdery and romantic” scent, and has been used in perfumes for at least 1,500 years.
Whether for medicine, food, or fragrance, violets really are herbs. Let’s celebrate them – and enjoy them – as this year’s Herb of the Year!