Blue violet

Blue violet (Viola odorata), also known as sweet violet and English violet, is a highly aromatic herb used in traditional medicine and in the beverage, cosmetic and perfume industries. All the great early herbalists wrote about blue violet, from Gerard expounding on the value of Syrup of Violets to ease headache, inflammation and to “comforteth the heart,” to Culpepper praising the herb as a remedy for jaundice and lung diseases. In fact, for thousands of years, blue violet leaf has been used to treat a wide variety of conditions, most notably asthma, bronchitis, pleurisy, and quinsy, a form of painful tonsillitis.

Modern herbalists use blue violet leaf to make teas, infusions, ointments and the classic syrup to treat infections of the mouth and throat, inflammatory skin conditions, gastrointestinal complaints, urinary tract infections, lung disorders and to stimulate the lymph glands. Among naturopathic physicians, blue violet leaf has earned a reputation as a complementary therapy for breast and lymph cancers, as well HIV infection. The leaf contains a number of chemicals that provide anti-inflammatory, antioxidant, expectorant, diuretic, laxative and pain-reducing properties, including beta-sitosterol, kaempferol, quercetin, rutin, eugenol and methyl salicylate.

Blue violet leaf tea is made from steeping 1 teaspoon dried herb in a cup of boiling water. According to the Physicians’ Desk Reference for Herbal Medicines, 1 cup of tea may be taken per day at once, or sipped one to two times per hour.