This medicinal violet tea, crafted from wild violets you forage, is one of the best ways to savor these spring flowers, unwind, and boost your health.
Wild violets are among the first springtime flowers blooming, infusing your garden with a delightful floral scent. With their numerous medicinal properties and uses, they have been recognized for thousands of years.
Associated with modesty and humility, violet’s simplicity reminds us that there is beauty and value in the humble aspects of life. They are an extraordinary creation of nature, and I have dedicated an entire e-book to sharing the best tips for foraging and using them in various recipes.
I have been relishing their medicinal benefits for years, creating violet jelly, or using violets to craft my homemade violet oil or body butter or soothe a troublesome sore throat.
The violet flowers make also a lovely garnish. You can sprinkle them on salads and add them to desserts like panna cotta. To preserve them, you can candied them or freeze them into ice cubes.
This time, I’d like to share a simple recipe for wild violet tea that you can easily make at home. However, correctly identifying wild violets is crucial for success with this project. Let’s get started.
Foraging violets for brewing tea
Native to Europe, the Viola genus contains around 550 species, most with similar uses to the common blue violet. Except for African violets (Saintpaulia) as these are not edible. They are difficult to find in the wild and have 6 petals flowers and leaves in the shape of oval. As compare to edible violet species that all have irregular flowers with five petals and heart shaped leaves. To avoid misidentifying, only harvest violets when the flowers are blooming. When foraging for violet flowers, pinch off the flower at the top of the stem.
The leaves and flowers are edible, but the roots can cause nausea and vomiting, so they should be avoided.
While leaves are best to harvest from early spring to summer, the flowers are best harvested in spring. When harvesting think of plinators and never take more than half of the available blooms and leaves from one plant (generally just one or two), and only harvest from plants that are well-established, and abundant.
Note that V. pedata, the birds foot violet is on the threatened species list and should not be harvested.
The most common violet species are sweet violet (Viola odorata), pansy (Viola tricolor) blue violet (Viola papilionacea, Viola sororia). Thier leaves and flowers are edible and you may notice that when they bloom, they don’t smell.
Viola odorata is the only species that carries the famous fragrance used in violet perfumes and cosmetics. The other violets (Violet sororia, tricolor…) possess similar medicinal benefits but lack the scent.
Health Benefits of Wild Violets
Wild violet flowers are medicinal herbs that offer numerous health benefits for the skin when applied topically. These include moisturizing and anti-inflammatory properties that not only alleviate rheumatic aches and pains but also may alleviate skin issues such as acne and eczema.
When consumed internally in tea, these herbs act as blood cleansers and soothers, gently encouraging the flow and movement of internal fluids. They effectively ease coughs and aid in respiratory ailments. Violets contain mucilage, which aids in loosening and expelling mucus from the lungs during a dry cough (1)
Their demulcent and lymphatic properties make them particularly useful for addressing hot, dry conditions of the throat, often accompanied by hard, painful lymph glands under the jaw. I personally used violets to make, sore throat spray, cough drops or tinctures that naturally relieve coughs and sore throats.
Moreover, violets contain a significant amount of rutin, which helps maintain the integrity of capillary walls. This property may aid in the prevention or treatment of varicose veins and hemorrhoids. Crafting a violet bath from violet tea can alleviate the discomfort of hemorrhoids. (2)
Furthermore, violets act as lymphatic stimulants and can relieve the tonsils when swollen and tender.
Finally, violets possess calming properties that can effectively ease stress.
Fresh or Dried herbs
To make an herbal tea from wild violets, you can use fresh flowers and leaves or a combination of them. Dried violets are also fine.
In fact, drying the blossoms adds additional floral flavor. Just spread them evenly on parchment paper or a tray and set them to dry out of direct light. Ensure they are completely dry and crumby before transferring them to a closed glass jar. YOu can also use a dehydrator to avoid mold.
Violet Flowers or leaves
Violet Leaves contain mucilage and rutin; thus, when making tea for a cough or for blood thinning (hemorrhoids and varicose veins), use violet leaves to make the tea.
Violet flower tea, on the hand, is calming and mildly diuretic.
Rico Cech says that stems, along with leaves and flowers, are safe to consume. However, avoid the roots and seeds as they cause vomiting.
Wild Violet Tea Recipe
First step: Gather the flowers
Gather 1/2 cup (3 or 4 tablespoons when chopped) fresh wild violet leaves and/or flowers
The pollen is the carrier of taste so I prefer not to wash them. Mechanically remove all bugs and place the purple flowers in the tea ball.
Second Step: Brew the tea
Pour one cup of boiling water over and allow to steep it overnight
Third Step: Strain it
Strain the herbal material using a fine mesh or colander and enjoy. YOu can use a sweetener of your choice, like stevia or honey.
Violet tea which is best to drink cold by the wineglass every 2 hours.
To be effective, the infusion should be made fresh daily
Drink one cup every two hours.
What does the violet tea taste like?
Depending on your violet type, your tea might taste stronger or weaker. The common blue violet, found in North America, lacks strong flavor when used fresh but adds a nice color. Since the dull taste, I like to mix it with other herbs that can add some taste. Think of herbs like lemon balm or mint.
For a stronger flavor, I suggest drying the blossoms and leaves for a few days before making tea. Ensure they’re fully dry and crumbly to avoid molding if you dry them for later use.
What is the color of the violet herbal tea?
This violet flower tea recipe makes a dark blue tea. If you want a beautiful purple color, add a couple of drops of lemon juice. Wild violets are a pH indicator, so their color changes when acid is added. Fresh violet leaves produce a tea that’s rather yellow or light green.
Variations
Combine fresh violet tea with freshly squeezed lemon juice and a touch of honey for a refreshing lemonade.
Prepare a strong cup of black tea and add a splash of violet tea for a subtle floral note.
Combine violet flowers and leaves with dried chamomile blossoms to create a calming and fragrant herbal infusion. Enhance the flavor with a few sprigs of fresh mint
Disclaimer: I am not a medical professional. This is for informational purposes only, this is not diagnosis or treatment and always check with your medical professional of choice before using anything medicinally.
Wild Violet Tea Recipe
This medicinal violet tea, crafted from wild violets you forage, is one of the best ways to savor these spring flowers, unwind, and boost your health.
Ingredients
- 1/2 cup (3 or 4 tablespoons when chopped) fresh wild violets
- or 1 tablespoon dried crumbled violet leaf and/or flowers
- 1 cup of boiling water
- 1 lemon sliced (optional)
Instructions
- Gather 1/2 cup (3 or 4 tablespoons when chopped) fresh wild violet leaves and/or flowers The pollen is the carrier of taste so I prefer not to wash them. Mechanically remove all bugs and place the purple flowers in the tea ball.
- Pour one cup of boiling water over and allow to steep it overnight
- Strain the herbal material using a fine mesh or colander and enjoy. YOu can use a sweetener of your choice, like stevia or honey.
Notes
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Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 11mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 1g