For such a tiny plant, the blue violet is considerably hardy. In fact,
it’s an evergreen groundcover that is capable of spreading quickly
because, like many other members of the mint family, it grows on
underground runners.
While the herb, which consists of the dried flowers, leaf and root, adds
a fresh taste to salads and other foods, it also exudes mucilage that
helps to thicken sauces and stews.
Historically, violet has been used to combat many conditions over the
centuries, ranging from hysteria to bed-wetting. The flowers and leaf
are still commonly made into a simple syrup that serves as a base for
homemade cough syrups — not to mention a tasty treat over pancakes or
ice cream.
Blue violet herb can also be tinctured. The plant contains several
active constituents, including an aspirin-like compound called salicylic
acid and a glucoside known as Viola-quercitin that can be extracted in
alcohol. In addition, the mucilage content in the leaf makes the herb
suitable to use in poultices and compresses.
