They belong to the plant family of the violet family (Violaceae), which includes about 500 species: the fragrant violets (Viola odorata), also called fragrant violet or March violet, originate from the Mediterranean region to Iran and the Caucasus. They have been cultivated since ancient times. Already since the Middle Ages, scented violets established themselves as an ornamental and medicinal plant in many parts of Europe.
Occurrence and cultivation of the fragrant violet
Scented violets are closely related to wild pansies (Viola tricolor), which are also found in the wild throughout Europe. March violets occur as frost-hardy evergreen perennials that form rhizomes. They form clusters of toothed, heart-shaped leaves on erect, relatively short shoots. The flowers, about 2 cm wide, appear red, white or blue-purple, depending on the variety. They open in late winter or early spring and are intensely fragrant. The plants contain ingredients with proven medicinal properties. Scented violets are closely related to wild pansies (Viola tricolor), which are also found in the wild throughout Europe. Wild pansies form intensely shaded flowers in lavender blue, white, purple and yellow. Fragrant violets are particularly common in semi-shaded locations and are especially common as rose companions or under dense shrubs in gardens. In the wild, they are found in shrubberies, deciduous hedges and forest edges. In their original habitats, scented violets spread quickly and like a cushion by means of runners called stolons. Ants also provide for their spread. In addition, the perennials can be divided in spring or fall. Seeds are available in stores to be sown right on the spot. In the garden, scented violets include Queen Charlotte, Red Charm, Reine des Neiges, Triumph, Sulfurea, Czar Blanc, Alba, Reine Victoria, Countess of Shaftesbury and Flore Pleno. Continually removing wilted flowers will extend the blooming period of scented violets. The plants can be affected by various diseases, these mainly include powdery mildew, rust fungus and mosaic virus. All parts of the plant especially the flowers and root system of scented violets can be harvested during the spring for various uses.
Effect and application
Viola odorata find use in herbal medicine, herbal cooking and as a fragrant plant. The mode of action of scented violet in herbal medicine is based on their diverse ingredients:
For example, the essential oil of fresh flowers contains parmone (trans-α-ionone – the oil’s scent principle), 2,6-nonadiene-1-al, undecanone-2 and isoborneol, and 2,6-nonadiene-1-al, among others. Other valuable ingredients include (+)-α-curcumene and other sesquiterpenes, as well as α- and β-ionone. In addition, the ingredients of the dried flowers salicylic acid methyl ester, flavonoids and mucilage provide the healing effects of fragrant violet. The dried violet flowers also contain the alkaloid violin, mucilages and triterpenes such as β-sitosterol, friedelin, methyl salicylic acid ester and the phenolic carboxylic acids sienapic acid and ferulic acid. 0.038 percent essential oil with methyl salicylic acid ester and β-nitropropionic acid as well as violin and the salicylic acid glucoside gaultherin are supplied by the dried rootstock of the violet plant. Hippocrates of Kos and Pedanios Dioscorides already used fragrant violets as medicinal plants against skin eczema. In the course of the 19th century, healing effects against cancer were attributed to the plant. Today, homeopathic dilutions are used for eye diseases and earaches. Violet syrup is particularly effective against cough, upper respiratory tract catarrh and bronchitis because of the alkaloid violin. Violet flower teas also have a healing effect on insomnia, headaches and phlegm. Because extracts from Viola odorata are said to have vasodilatory and blood lipid-lowering effects, the fragrant violet was declared “medicinal plant of the year” in 2007. Because of their potential effectiveness against tumors, the particularly stable peptide structures of Viola odorata are used as a model for new types of anti-cancer drugs. Fresh violet blossoms can be used in the kitchen for pretty decorations of desserts and salads as well as for flavoring vinegar and syrup. Candied blossoms decorate cakes and desserts – France’s
“Violettes de Toulouse” are famous petitessen.Also famous and traditional is the violet violet liqueur “Parfait Amour”. Apart from the Parma violet, today only blossoms of the scented violet are natural raw materials for perfume production. Since the 19th century, an absolute of violet flowers has been used for this purpose. From the foliage of the scented violet, the perfume industry extracts its so-called “green” fragrances to a significant extent. As ornamental and cut flowers, scented violets can be found in clay pots on balconies and windowsills. The variety “Queen Charlotte” with blue flowers far above the leaves is still used to a small extent as a cut flower. Incidentally, cultivation as a cut flower came to a standstill in recent decades, because for this purpose the cultivation of the delicate plants has become too expensive.
Importance for health, treatment and prevention.
Fragrant violets with all plant components have excellent significance for health, prevention and treatment. Their health-promoting effects are used in traditional medicine, herbal medicine and alternative medicine. The pharmaceutical industry uses the peptide structures of fragrant violet as a model in the development of novel anti-cancer drugs. In the individual, domestic context, among other things, infusions of violet flowers prove their worth against various ailments. For this purpose, 1 teaspoon of the dried violet flowers is brewed with 1 cup of boiling hot water and strained after about 10 minutes. For violet blossom tea, the recommended drinking amount is 2 cups daily. Violet syrup is particularly effective against cough: to prepare the syrup, put a cup of fresh violet flowers in a bottle and pour ¼ liter of boiling hot water over it. After infusion for about 24 hours, the mixture is strained. Then the first batch is boiled – infuse with the same amount of fresh violet flowers; finally add about a cup of honey. The highly effective syrup can be taken several times a day by the teaspoon.
