Violet is one of the most wonderfully gentle remedies for coughs, sore throats and respiratory problems. Flowering in the springtime, it heralds the advent of allergies and high pollen count, yet offers it subtle solution. Violets are now seen throughout North America, on forest floors, in gardens and by the wayside, although they originally were native to Asia and Europe.
Violets are also beneficial to the lymphatic system, helping those who suffer from fibrocystic breasts, cysts or swollen glands. Violet is gentle enough to drink as an infusion on a regular basis. It also can be made into a poultice or salve for external use on cysts.
Some of the health benefits and medicinal uses of violets are as follows:
-Alterative (blood purifier)
-Lymphatic, supports cleansing of the lymph system
-Mild laxative, the flowers
- Emetic, the roots
-Supports the immune system
- Helps eliminate cysts and tumors (taken internally as an infusion and externally as a poultice)
-Beneficial for respiratory system
The most common form of using violets is by making an infusion from the flowers and/or leaves which I happen to think is the best way to imbibe its benefits.
A strong infusion of the flowers soaked overnight, makes for a very agreeable tea either hot or iced. Tales of yore speak of violet syrup to be taken for respiratory complaints. But this spring, I thought I would make some violet jam so as to savor the flowers a bit longer. This recipe made two half pint mason jars of jam with a wee bit left over.
Violet Flower Jam Recipe
1.5 cups of freshly picked, wide open violet flowers
1.5 cups of boiling water (Distilled water if you want a violet color jam. I didn't use it here)
1/4 cup freshly squeezed lemon juice, preferably Meyer lemons
1.5 cups of sugar
1.5 oz liquid pectin (half a packet)
Start by pouring the boiling water over the flowers in a lidded teapot. Steep overnight or 10 hours. The tea should be a greenish, purplish tinge.
In a pot, cook the violet infusion and sugar until it is boiling. Stir frequently for 12-15 minutes on a low boil. Add the pectin and stir for another 3 minutes. Lastly, add the lemon juice, which will turn it all a lovely lavender/pink color. Stir another minute or two.
Pour into sterilized jars and process in your steam bath to can or if using right away, it's done! Here is the final product and the taste is a delicate floral/green, lemony delight. To make the violet syrup, you use the same recipe, omit the pectin and cook for a little less time, around 15 minutes total.
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| Hist's Herbarius |
From A Modern Herbal we find some interesting history on violets:
In Macer's Herbal (tenth century) the Violet is among the many herbs which were considered powerful against 'wykked sperytis.'
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