Sweet violets, Viola odorata, are small and simple to grow plants. They have a heap of common names, and there is a lot of confusion over their binomial name as they can and do hybridise with other viola species.
Sweet violet flowers come in various colours, some white, some pink, but most commonly they are a 'violet' colour. The flowers are scented, and I think they smell nice.
When I was younger we had a variety with a dark violet flower, and another less common one with a white flower, and they both had a strong scent. The sweet violet we have at the moment only has a light fragrance, and it smells lovely.
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Sweet Violets Flowering |
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Sweet violet leaves - don't look heart shaped |
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Heart shaped leaf of golden buckwheat |
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Chain of hearts has heart shaped leaf |
Despite having similar common names, African violets are not related to true violets.
True violets are in the Genus Viola. There are many Viola species, most of which hybridise readily. Plants such as Johnny jump up/heartsease, and pansy, are species or hybrids of violets.
Violets cope with a wide range of climates and soils. Mine survive heavy frosts, as well as scorching heat. Once established they can survive reasonably dry conditions, but they perform far better when given ample water.
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African violets - not related to true violets |
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Violet fruit pod |
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You can see the seeds in the violet fruit |
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Sweet violets growing near vegetable garden |
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Sweet violet leaves |
Sweet violets, having 'odorata' in their binominal name, are strangely not the most fragrant species of violet. Often the Viola alba has the strongest scent. Alba means white, which is also rather confusing is as V alba most often has violet coloured flowers rather than white.
Violets were used in perfumes for some time. V alba was used to breed a few types of parma violets. These have a strong scent, and often double flowers. Strangely it was not the flowers that were used to make perfume, but the leaves. The flowers were used in bouquets and things, and these did smell strongly of violets, but it is the leaves that were used to make violet scented perfume. Don't ask me how they extracted fragrance from the leaves, I still don't know how they did that.
Violet flowers, leaves, and all other parts, are edible. They are high in vitamin C, and from what I read they contain a lot of other vitamins as well as other healthy substances including rutin (great for your heart) and salicylic acid (similar to aspirin).
Violets have a heap of medicinal benefits, but I am not sure how violets are best prepared to get these benefits. I have heard people make tea from the leaves, others use the leaves in salads. I assume eating raw would give you the greatest benefit as heat sensitive compounds such as Vitamin C would not be degraded. I have also heard of poultices and the like being made containing violet leaves, but again I don't know much about how this is done.
When eaten raw, I find the taste of violet leaf to be unimpressive, but not horrible. Cooking doesn't seem make it taste worse, or better. I find the taste of violet flowers to be similar to the leaf. Not incredible, but not dreadful.
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