Nothing says 'spring' like the emergence of violets in the yards, fields, and meadows. That deep blue/purple head boldly rising on a fragile stem from its base of heart-shaped leaves, is the promise of the season to come that we all need after a long dreary winter.
The leaves and flowers of violets are what is both edible and medicinal. The flowers and leaves are eaten raw, early in the season, either in a salad or as a garnish. Medicinally, they can be made in to poultice, salve, or cold infusion to be applied topically for the treatment of eczema, rashes, insect bites, dry skin, and even varicose veins. Taken internally it was traditionally used as a spring tonic to cleanse the system and act as an expectorant for phlegm lingering in the lungs, as a cholesterol lowering agent, and an anti-tumor folk remedy.
As with all herbal treatments, do your research, know your own potential allergic reactions, and possible drug interactions. WebMD has a wealth of information on many herbal actions/interactions, and while they don't cover the common violet specifically, they do have a listing for the related variant, the sweet violet.
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