Violets

Viola

History

Violets were originally cultivated by Ancient Greeks. This practice dates back to at least 500 BC.

These cultures believed that violets were good for herbal remedies for illnesses. In the past, the legs and leaves of violets were used to help treat sore throats and congestion.

The leaves and flowers help with stomach cramps, and water from boiled roots can help to get rid of excess water in your body.

Napoleon Bonaparte claimed the violet as his signature flower. When his wife Josephine died in 1814, he covered her grave in violets. One nickname for him was Corporal Violet.

Source: https://www.helenoliviaflowers.com/february-birth-flower-violets/

Medicinal Uses

  • Mensuration
  • Headaches
  • Skin Afflictions 
  • Anxiety
  • Digestion Aid and Anti Bloating Qualities

Recipe For Home

Wild Violet Muffins with Wild Violet Sugar

Ingredients:

  • ⅔ cup vanilla yogurt
  • 1 egg
  • ¼ cup (2 ounces) wild violet syrup (wild violet syrup recipe here)
  • 1 teaspoon vanilla
  • ¼ cup (2 ounces) vegetable oil
  • 1 Tablespoon wild violet sugar (wild violet sugar recipe), plus more to dust on the top (listed below)
  • ½ cup (2 ounces by weight) whole wheat flour
  • 1 cup (4 ¼ ounces by weight) unbleached all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt (I used kosher)
  • 1 to 2 Tablespoons unsalted butter, melted
  • more wild violet sugar (but you won’t need more than ¼ cup)

Instructions:

    1. Preheat the oven to 400 degrees Fahrenheit.
    2. Spray a mini muffin pan with oil spray or line with paper if you prefer.
    3. In a large bowl combine the yogurt, egg, wild violet syrup, vanilla, and vegetable oil with a whisk until thoroughly mixed.
    4. Dump the dry ingredients (wild violet sugar, flours, baking powder and salt) on top, then stir until just combined.
    5. Scoop about 1½ Tablespoons of batter into each well in the prepared pan. [If using a regular sized muffin pan scoop about 3 Tablespoons each and you’ll get about 8-9 muffins.]
    6. Bake mini muffins for 12 minutes [regular size for 15 minutes] and let cool in pan for 5 minutes before removing to a rack.
    7. Dunk muffin tops in melted butter then into wild violet sugar, or sprinkle the tops with the wild violet sugar, your choice

    Source:  https://www.farmfreshfeasts.com/2014/04/wild-violet-muffins-with-wild-violet.html