Violet Infused Oil

Violet makes a great sweet when dipped in sugar water.  The result is called a candied violet.  Violet is the main ingredient used in a famous Chinesse herbal tea.

Violet - viola odorata - Also called Heartsease, Little Faces, and Viola. This stemless perennial has scalloped, heart-shaped leaves and violet or white, sweetly scented flowers from winter to spring. The crystallized flowers flavor sweets and liqueurs and are tossed in salads with the leaves. The root treats bronchitis. The leaves are a folk remedy for breast and lung cancer. The flower syrup is antiseptic and a mild laxative, and with the leaves treats coughs, headaches, and insomnia. Ancient Greeks wore the violet to calm tempers and to induce sleep. The whole plant is used fresh or dry. The leaves can be eaten as a type of wild spinach, and the flowers are used in salads and desserts. High in iron, the fresh leaf is used internally and externally for cancer, especially of the colon, throat, and tongue. For this purpose, the fresh leaves should be infused daily and taken as tea; using one teaspoon of plant parts to a half cup of water, steep and take a quarter cup four times a day. The tea can be applied externally as a fomentation. The flowers are laxative; the roots and stems are emetic and purgative. The fresh leaves are used in salves and poultices for wounds.

Aromatherapy & Health Uses: The flowers are laxative; the roots and stems are emetic and purgative. The fresh leaves are used in salves and poultices for wounds.

Other Uses: Violet crowns are said to cure headache, bring sleep, and calm anger. Violets are mixed with lavender, apple blossoms, yarrow, and roses in love potions. The leaf is a protecton from all evil. Use for: Protection; Luck; Love; Lust; Wishes; Peace; Healing.