Sweet Violets

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Sweet violets are delicate, fragrant flowers that have been used for centuries for their culinary and medicinal properties. These charming blooms are most commonly found in shades of purple, blue, and white, and are often used in sweets, syrups, and perfumes.

Aside from their pleasing aroma and taste, sweet violets are also known for their health benefits. The flowers and leaves of the sweet violet plant have traditionally been used to treat coughs, colds, bronchitis, and other respiratory problems. The plant is also believed to have anti-inflammatory properties, making it a popular remedy for skin conditions such as eczema and psoriasis.

To brew sweet violet tea, simply steep a handful of fresh or dried flowers and leaves in hot water for a few minutes. The resulting tea is a lovely shade of pale purple and has a mild, floral taste. Sweet violet tea can be enjoyed hot or iced, and may be sweetened with honey or sugar if desired.

In addition to its medicinal uses, sweet violets are also a popular addition to salads, cakes, and other desserts. The flowers can be candied or used to make violet syrup, which can be added to drinks or used to flavor ice cream or other treats.

Viola is a genus of flowering plants in the violet family Violaceae. It is the largest genus in the family, containing between 525 and 600 species. Most species are found in the temperate Northern Hemisphere; however, some are also found in widely divergent areas such as Hawaii, Australasia, and the Andes.
COMMON NAME Standardized: Sweet Violets: Common wood violet, sweet violet, English violet, common violet, florist's violet, or garden violet.
BOTANICAL NAME Viola odorata Family: Violaceae
PARTS USED Dried flowers, leaves
TYPICAL USES Candles, soaps, teas, craft, confetti

Viola typically have heart-shaped, scalloped leaves, though a number have palmate leaves or other shapes. The vast majority of Viola species are herbaceous, and a substantial number are acaulescent in habit - meaning they lack any noticeable stems and the foliage and flowers appear to rise from the ground.

The flowers of the vast majority of the species are zygomorphic with bilateral symmetry. The flowers are formed from five petals; four are upswept or fan-shaped petals with two per side, and there is one broad, lobed lower petal pointing downward. The shape of the petals and placement defines many species, for example, some species have a "spur" on the end of each petal while most have a spur on the lower petal.

Solitary flowers end long stalks with a pair of bracteoles. The flowers have five sepals that persist after blooming, and in some species the sepals enlarge after blooming. The flowers have five free stamens with short filaments that are oppressed against the ovary, only the lower two stamens have nectary spurs that are inserted on the lowest petal into the spur or a pouch.

Flower colors vary in the genus, ranging from violet, through various shades of blue, yellow, white, and cream, whilst some types are bicolored, often blue and yellow. Flowering is often profuse, and may last for much of the spring and summer.

Other uses
Culinary
When newly opened, Viola flowers may be used to decorate salads or in stuffings for poultry or fish. Soufflés, cream, and similar desserts can be flavoured with essence of Viola flowers. The young leaves are edible raw or cooked as a somewhat bland leaf vegetable. The flowers and leaves of the cultivar 'Rebecca', one of the Violetta violets, have a distinct vanilla flavor with hints of wintergreen. The pungent perfume of some varieties of V. odorata adds inimitable sweetness to desserts, fruit salads, and teas while the mild pea flavor of V. tricolor combines equally well with sweet or savory foods, like grilled meats and steamed vegetables. The heart-shaped leaves of V. odorata provide a free source of greens throughout a long growing season.

A candied violet or crystallized violet is a flower, usually of Viola odorata, preserved by a coating of egg white and crystallised sugar. Alternatively, hot syrup is poured over the fresh flower (or the flower is immersed in the syrup) and stirred until the sugar recrystallizes and has dried. This method is still used for rose petals and was applied to orange flowers in the past (when almonds or orange peel are treated this way they are called pralines). Candied violets are still made commercially in Toulouse, France, where they are known as violettes de Toulouse. They are used as decorating or included in aromatic desserts.

The French are also known for their violet syrup, most commonly made from an extract of violets. In the United States, this French violet syrup is used to make violet scones and marshmallows.

Viola essence flavours the liqueurs Creme Yvette, Creme de Violette, and Parfait d'Amour. It is also used in Parma Violets confectionery.