---Synonyms---Sweet-Scented Violet. ---Parts Used---Flowers and leaves dried, and whole plant fresh. ---Habitat---The Violet family comprises over 200 species, widely distributed in the temperate and tropical regions of the world, those natives of Europe, Northern Asia and North America being wholly herbaceous, whilst others, native of tropical America and South America, where they are abundant, are trees and shrubs. The genus Viola contains about 100 species, of which five are natives of Great Britain.
The Sweet Violet (Viola odorata) is a member of the Violaceae plant family; it is a small perennial plant with scented-blue flowers, dark green, heart-shaped leaves and a rhizome root. Violets grow in damp and shady places, such as forests, and dislike the heat. Viola odorata is native to Europe and has since been naturalized in North America; however, there are approximately 400 species of Violets and some of these are actually indigenous to the United States.
Although the Violet grows wild, there are now many cultivated species of Viola odorata; colors of cultivated Violets range from purple to pink to white. Sweet Violets can flower twice, both in the Spring and in the Fall. Species such as Parma violets can have single or double flowers and it was this species of Violets which were grown by the Empress Josephine of France on her estate.
The Medicinal Uses of Violets
The leaves and the flowers of Sweet Violet contain the medicinal properties; Sweet Violet leaves contain glucosidal principles of distant antiseptic properties. Both the leaves and the roots of Sweet Violet are used in herbal medicine. Fresh, dried Violet leaves and flowers can help with colds, sore throats and inflammation of the lungs. In aromatherapy, Violet leaves are used to treat eczema.
Sweet Violet flowers are expectorant and are used in syrups for coughs and colds; the syrup has anti-septic, anti-inflammatory, laxative and expectorant properties. The flowers are sedative and are also useful in treating headaches, insomnia, dizziness and exhaustion. Fresh Violet flowers can be used to make a scented water.
Of late years, preparations of fresh Violet leaves have been used both internally and externally in the treatment of cancer, and though the British Pharmacopoeia does not uphold the treatment, it specifies how they are employed. From other sources it is stated that Violet leaves have been used with benefit to allay the pain in cancerous growths, especially in the throat, which no other treatment relieved, and several reputed cures have been recorded.
An infusion of the leaves in boiling water (1 in 5) has been administered in doses of 1 to 2 fluid ounces. A syrup of the petals and a liquid extract of the fresh leaves are also used, the latter taken in teaspoonful doses, or rubbed in locally. The fresh leaves are also prepared as a compress for local application.
The infusion is generally drunk cold and is made as follows: Take 2 1/2 OZ. of Violet leaves, freshly picked. Wash them clean in cold water and place them in a stone jar and pour over them 1 pint of boiling water. Tie the jar down and let it stand for twelve hours, till the water is green. Then strain off the liquid into a well-stoppered bottle and the tea is ready for drinking cold at intervals of every two hours during the day, taking a wineglassful at a time till the whole has been consumed each day. It is essential that the tea should be made fresh every day and kept in a cool place to prevent it turning sour. If any should be left over it should be thrown away.
As a cure for cancer of the tongue, it is recommended to drink half this quantity daily at intervals and apply the rest in hot fomentations.
