The European or sweet violet is cultivated for its beautiful and fragrant flowers that are also used in perfumes, flavorings, and herbal medicines. The young leaves and flower buds can be eaten raw or cooked. They make a very good salad, and a tea made from the flower or leaves is equally as tasty.
The dried blue violet leaf is traditionally used as a tea, and the fresh leaf and flower is traditionally used in salads, soups and other food preparations. Try our new Blue Violet Leaf herbal tincture! Some use internally for bronchitis, cough, and asthma. Externally for mouth and throat infections.
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Blue Violet is a tiny, but hardy, member of a large family of perennials. It is a native of the Old World and now commonly distributed throughout the world. This delightful messenger of Spring is cultivated as an ornamental and also grows wild in meadows, thickets, hedges and along roadsides and edges of woods, where its creeping rootstock sends out runners along the ground that take root. This modest, spreading plant creates good ground cover and thrives in rich, well-drained, moisture-retentive soil in sun or partial shade and generally grows to a height of six inches. Violet is a bitter, aromatic, sweet, mucilaginous and cooling herb, and the whole, beautifully-scented plant is collected during the Springtime and flowering season, dried and used commercially and in herbal medicines. Some of the constituents included in Blue Violet Leaf are saponins, salicylates, alkaloids, glucosides, rutin, quercetin, ferulic acid, flavonoids, essential oil, mucilage, odoratine, irone and ionone (its main aromatic element, which was synthesized in 1893).
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