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Posts Tagged ‘mucilaginous’

violet-wreathSpending time outside is something I often crave, especially during the winter months.  Today, the weather was gorgeous so I went out to harvest the most beautiful little violets from under a big oak tree that grows on our property. As I was picking the delicate little heart shaped leaves, I was joined by a bumble bee who excitedly buzzed from flower to flower gathering nectar.  What crossed my mind while sitting under that big oak tree. surrounded by those violets growing in the rich black soil, is how important it is for me to take care of this land that I harvest from.  I made sure that I left plenty of flowers so that the bees had their share and picked the leaves and not the whole plant so that the plant continues to flourish.

There are roughly 500 species of Violets (Viola spp.) that grow throughout the United States.  In my area of North Florida, I know of five different species, but only use two of those medicinally and as a food source (V. sororia, V. villosa).  It is important if you are going to harvest any plant that you make sure you have properly identified the correct genus and species.

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Another thing that occurred to me as I picked and nibbled on the flowers (leaves and flowers are edible), is how fortunate I am to have Violets growing this time of year.  During the winter, I get really dried out from the indoor heat and violet is a moistening plant which helps to counter that dryness.  Violets are a “mucilaginous” plant, which basically means when crushed or infused in cool water, it becomes slimy and gooey.   Since I’ve written about mucilaginous herbs before, I’ll just quote myself here;

“When used externally a mucilaginous herb is called an emollient and helps to soothe inflamed and irritated tissue.  When taken internally a mucilaginous herb is called a demulcent.  Either internally or externally that gooey substance will soothe irritation, help to reduce inflammation and help to stimulate the innate immune response.

If you think about conditions that are hot, inflamed, irritated and dry you can apply this action just by knowing about the benefits of mucilaginous plants.  Some examples of plants with this mucilaginous quality include Plantain, Mallow’s, some Elm species, Cinnamon (to some extent), Violets, Mullein, Okra and Comfrey.”

viola-spp-feb-2011-mb-flaViolet is a wonderful herb to use to help reduce inflammation and to soothe irritation in a host of different conditions such as constipation (lubricates the bowels), sore throats, dry coughs, red and angry looking skin conditions, etc.  As a lymphatic herb, it can help to reduce swollen glands, abscesses and has also been used topically for mastitis and fibrocystic breasts. (though I’ve not tried it for the latter two conditions).

As I mentioned, the leaves and flowers are edible and can be added to salads, vinegar, as a thickener, candied, etc.  Steeping the leaves and flowers over night helps to extract the vitamins and minerals from the plant as well as creating a tea rich in soluble fiber.  Soluble fiber has numerous benefits to include:

  • bulking up stool, increasing peristalsis and helping to ease constipation
  • slows the absorption of sugar which may benefit those with diabetes
  • creates a sense of fullness which may aid in weight loss
  • is a prebiotic food source which helps to balance out friendly flora in the gut
  • traps lipids (fats) and therefore may help to improve cholesterol levels and lipid metabolism

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One of my favorite winter tea’s is a recipe I like to call, “Violet Immersion Tea”.  Not only is this tea moistening, but it really has a great flavor which makes me enjoy drinking it throughout the winter.

Violet Immersion Tea

3 cups water

3 – 5 tbsp Violet leaves (Viola spp.) dried

1 tbsp Plantain leaves (Plantago spp.) dried

1 tbsp Hibiscus flowers (Hibiscus sabdariffa) dried

½ tbsp. Spearmint leaves (Mentha spicata) dried

Combine all herbs and pour boiling water on top.  Steep covered for 20 – 30 minutes.  You may leave this to steep longer to develop more of the mucilage which makes it even more moistening. You could also leave this until it cools completely to drink it cool or warm it back up.  Strain and enjoy.  May add a little honey for sweetness.

Another thing is that you can adjust the amount of the herbs to suit your taste. Experiment with this recipe and make it your own.

References and Additional Info:

Blankespoor, J. – http://chestnutherbs.com/violets-edible-and-medicinal-uses/

Mcdonald, J. – http://www.herbalremediesadvice.org/violet-herb.html

Vaughn, K. –  http://www.henriettes-herb.com/articles/viola.html

Vickery, N. – https://thefamilyherbalist.wordpress.com/2011/03/11/celebrating-spring-with-violets/

A Modern Herbal – http://www.botanical.com/botanical/mgmh/v/vioswe12.html#med

Edible Recipes using Violets:

Violet Jelly – http://www.healthygreenkitchen.com/violet-jelly.html

Candied Violets – http://userealbutter.com/2014/05/04/candied-violets-recipe/

Violet Lemonade – http://kitchenlane.com/2014/05/wild-violets-make-violet-lemonade.html

Old Fashioned Sweet Violet Syrup – http://www.lavenderandlovage.com/2012/02/old-fashioned-sweet-violet-syrup-for-easter-mothering-sunday-cakes-bakes.html

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Spring has sprung here in North Florida and the violets abound.  What an absolutely beautiful flower with its delicate petals and its dreamy aroma.  The scent of the violet for me conjures up memories of my childhood and a perfume my mom had for years which she had brought with her from England when she moved to the United States.

Sometimes known as, “The Flower of Love” violet is the epitome of beauty and grace with a hint of modesty as her flowers bow slightly to the ground.  Her heart shape leaves surround her like an alliance of mutual admirers professing their love.

I was fortunate to find an abundance of violets this year which enabled me to gather some to use in various preparations.  As I was gathering the flowers and leaves on my knees I felt a sense of calm.  Perhaps it was the subtle aroma which permeated the air around me which put me at ease or just the sheer joy of being surrounded by such beauty.

While out harvesting with me my son slipped and fell down a ravine scraping his arm.  I showed him the leaves of the violet and told him he could use it on his arm to help ease the sting.  I then proceeded to chew one of the leaves to place as a poultice on his arm.  My son’s reply to that was, “…no way mom, I’ll chew it up myself”.  I guess “mom” spit is not as appealing once you’ve reached the age of nine.  If you chew the leaves of a violet you will truly understand the meaning of mucilaginous (slimy and gooey).

When used externally a mucilaginous herb is called an emollient and helps to soothe inflamed and irritated tissue.  When taken internally a mucilaginous herb is called a demulcent.  Either internally or externally that gooey substance will soothe irritation, help to reduce inflammation and help to stimulate the innate immune response.

If you think about conditions that are hot, inflamed, irritated and dry you can apply this action just by knowing about the benefits of mucilaginous plants.  Some examples of plants with this mucilaginous quality include Plantain, Mallow’s, some Elm species, Cinnamon (to some extent), Violets, Mullein and Comfrey.

So the next time you come across Violet nibble a little bit off of one of the leaves, experience the mucilage and consider all the wonderful healing possibilities available through the use of this wonderfully enchanting plant.

Violet Flower Infused Honey

1 part Violet flowers

1 part of Raw Honey

Gradually warm the honey over a double boiler.  Pour the warmed honey over the flowers until it covers the tops by at least 1/2 inch.  Push the flowers down into the jar assuring that all the air bubbles are out and flowers are completely covered.  Leave the honey to infuse for at least a week or more.  You can either strain out the flowers or leave them in and enjoy nibbling on them.

Disclaimer:  Never eat any plant that you have not positively identified to be safe for consumption!!

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