A demulcent, moistening and soothing to dry or irritated tissues, and a vulnerary/anti-inflammatory used topically in traditional herbal practice for irritated skin. Also a nutritive edible spring green and flower.
Medicinal plant
Violet
Viola spp.
A soothing spring green, fresh and topical.
Uses
Skin — Herbs used in topical preparations, or traditionally associated with soothing and caring for the skin.
Properties
Demulcent — Coats, moistens, and soothes irritated internal tissues
Lymphatic — Traditionally supports lymph flow and lymphatic function
Expectorant — Helps loosen and move mucus from the lungs and chest
Energetics
Cooling — Calms heat, irritation, or excess activity. Moistening — Adds or preserves moisture and soothes dryness. Relaxing — Eases tension, constriction, or spasm.
Similar herbs: Borage, Chickweed, Mullein
Growing and using it
Life cycle
Herbaceous perennial.
Hardiness
Species-dependent; Zone 5 remains the calendar default for this grouped Viola entry.
Harvesting
Harvest flowers during the spring bloom and leaves selectively through the growing season.
Grow in zone
Harvest flowers — Gather flowers in these monthsHarvest flowers: AprilHarvest flowers: MayHarvest flowers: JuneHarvest leaves — Gather leaves in these monthsHarvest leaves: AprilHarvest leaves: MayHarvest leaves: JuneHarvest leaves: JulyHarvest leaves: AugustHarvest leaves: September
Gardening tools
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Apply violet fresh, crushed, or moistened, directly to the skin. Chestnut School specifically pairs violet leaf and plantain leaf in soothing topical poultices.
Parts used
LeafGather
- as neededfresh violet and plantain leaves
Prepare
- Gather clean, fresh violet and plantain leaves
- Chop or blend with enough hot (not boiling) water to make a moist mash
- Allow to cool to a comfortable temperature
- Apply externally to minor, intact or superficially irritated skinDon't use a home poultice in place of care for deep, infected, or serious wounds.
Infuse violet into a carrier oil for topical use in body oils, salves, and balms.
Parts used
LeafPrepare
- Dry or thoroughly wilt violet leaves and flowers
- Cover completely with carrier oil
- Infuse 2–4 weeks
- Strain thoroughly and store cool and dark
Use violet as food, seasoning, garnish, or an ingredient in everyday cooking. One of the best ways to use violet.
Parts used
FlowerPrepare
- Add flowers to salads, desserts, fruit, drinks, or ice cubes
- Mix tender young leaves into salads rather than using them as the whole salad