Wild violets are not only pretty they're edible and they've
been used for their medicinal properties longer than the United States has been
a country.-they can be tossed in a salad, used to make violet tea, violet
syrup, violet jelly, and even violet vinegar.
(Recipes at bottom) I just eat
the leaves and the flowers when I see one in the wild (free of pesticides.) . I collect them a bit off the trail so they
will less likely be peed on by an animal.
Washing them is always a good thing. Also I collect them to make violet oil I use
in my lip balms.
If you get the chance to eat a violet and I hope you do,
notice that it is very slippery. Also, violets
are full of Vitamin C and Queritin.
Quercitin is a bioflavonoid and boost the effectiveness of Vitamin
C. Also Quercitin has been indicated
useful in diminishing allergies-due to its decrease in mass cells responsible for Inflammatory response.(This is where more investigation is needed for more information) So
knowing that violets are slippery and full of Vitamin C makes it an ideal
choice to soothe a sore throat or cough.
Its slippery qualities make it a gentle laxative.
FREE FAT LIP BALM
As mentioned, I make a violet with added Chickweed to make
lip balms. I chose these because Violets
and Chickweed are full of nutrition and are very emollient. I made a fat lip balm to plump up and moisturize
your lips. To all local Ashevillians, I
will be at the North Asheville Tailgate Market on April 19th and The
Herb Fest May 2-4th. Mention this
blog, like me on Facebook, and I would love to give you one at the events.
Recipes
Violet Tea
2 tsp dried violet leaf (Air dry them in a dark place till
crispy)
1 1/2 cup boiling water
Pour the boiling water over the herbs. Cover and let it
steep for 10 minutes before drinking.
8 oz. bottle of seasoned rice wine or champagne vinegar
1/4 C fresh violets (cleaned and air dried till slightly
limp)
Push the violets into the vinegar. Cap the bottle and turn it upside down a
couple of times to immerse the herbs. Leave the bottle on the counter, turning
it over and back up again daily to promote dispersion and immerse the flowers.
After three or four days, strain out the flowers through a plastic strainer or
coffee filter. Re-cap and store in a cool, dry, dark place for up to one year.
