Viola Odorata, Flower Of Many Virtues

Viola is along with snowdrops, daisies, crocuses, coltsfoot or primroses one of the earliest spring lovely flowers that brighten up the monotonous grey of the receding winter. The violet’s flower clusters with their distinguishing, sweetly intoxicating smell open up in the most unexpected and often times unattractive places, such as cracks in asphalt sidewalks or other rugged terrain. Their colour is intensive and so is the smell that is often used and loved in perfumes. Odorata, what a beautiful latin word for perfumed! The flowers are joy for our senses but as in all plants, trees, fruits and vegetables, there is a hidden power inside its little, fragile body.

Viola is a herb that can be used in many ways. It is an antioxidant, high in vitamin C that helps to boost our immunity. (I believe that’s why it comes out right after the winter for us!) Externally helps with skin problems such as infections (acne), eczema and treating wounds. A syrup from the flowers treats respiratory problems such as cough or even asthma. Viola tea is sweet and best treatment for a headache. Flowers are edible and commonly used in salads.

Hildegard, the medieval prodigy who left us many healing methods and recipes, believed that violas fermented in olive oil can heal high pressure in the eyes, a common cause of glaucoma:

For that put 3 tbl spoons of the flowers in half litre of olive oil and leave it for 10 days in the sun. Then strain it. Use the oil every evening, moister your eyes around the eyelids. Be careful not to put it inside your eyes.

Syrup recipe:

Pour 100 ml hot water over 50 grams viola flowers and let it rest for 24 hours. Then strain it and add 150 grams of brown sugar. Cook for 20 minutes and strain it again, ideally through a linen. Use one tsp a day.