Sweet Violet
Botanical Family : Violaceae
Native to : Eurasia
Researched by : Noreen Barker & Pat Cox
Botanical Family:
Violaceae
Cultivation:
Recommended for zones 5-9. It likes light shade but can also thrive in sunny conditions. Propagation is by seeds or plant division. It forms a basal rosette with spreading rhizomes. Sweet violet can be invasive but is easily controlled.
When the weather is cold, wet, and windy centrospora leaf spot can become a serious disease. It attacks the leaves, petioles and flowers.
Folklore & Traditional Uses:
Sweet violet represents love, modesty and spiritual insight in folklore.
In Greek mythology Persephone was picking violets when she was kidnapped by Pluto. In Indian traditional medicine sweet violet had many uses including as an anti-microbial, anti-inflammatory, and anti-oxidant.
Modern & Medicinal Uses:
Sweet violet is not a mainstream component of modern medicine but is used in herbalism for coughs, skin conditions, and respiratory issues.
When used properly it is non-toxic for children and dogs.
Recipes:
Sweet Violet Vinegar
Fill a jar halfway with violet flowers, pour vinegar over the flowers until fully submerged. Seal the jar and let it sit for a couple of days. Strain out the flowers and store the infused vinegar in a clean bottle.
Sweet Violet Infused Sugar
Making infused sugars are simple! Just place 1-2 Tbs of your favorite edible flower or herb in 1 cup of sugar and let infuse for a few days or even longer until you get the maximum flavor. You may want to pulse in a food processor to grind up the flower or herb you choose.
How to use? Sprinkle your infused sugar on top of cookies, scones, pies, or other baked goods. Sprinkle on top of homemade truffles or use to sweeten teas, whipped cream, or cocktails.
For more ideas on infused sugars check out King Arthur’s Tips and Techniques page on How to Make Flavor-Infused Sugars, you’ll find vanilla, coffee, citrus, lavender, rose petal, & rosemary sugar infusions.
Sweet Violet Leaf Tea (Tisane*)
Wild violet leaf tea is reminiscent of green tea, earthy and violet flavored. Use fresh or dried leaves, stems, or flowers. Steep as you would green tea.
*Fun trivia note: Technically this drink is a tisane, or an herbal infusion, only teas made from the plant Camellia sinensis are truly considered “tea.” Did you know that all teas whether black, green, white, yellow, pu’er, or oolong come from that plant, Camellia sinensis?
Petalled Violet Shortbread
Adapted from Becky O Cole’s flowered biscuit recipe.
Ingredients:
1/2 c (reserved 1 tsp) Fresh Violet Sugar
1 stick Butter
1 egg yolk
1 1/2 c Gluten Free Flour
1 tsp Water
Violet petals to decorate
Reserved Fresh Violet Sugar
- Cream together the butter and sugar until light and soft then beat in the egg yolk, followed by the flour and water.
- Roll the dough between two sheets of baking paper until 1 cm thick. Cut out the biscuits and place the violet petals on each of the biscuits, cover with paper and roll again – they’ll flatten slightly. Refrigerate for 20 minutes.
- Meanwhile preheat the oven to 350ºF/180ºC/fan 160ºC and line a large baking tray. Gently peel the cooled cut biscuits off the paper and onto the lined tray. Bake for 12 minutes or until golden. Leave to cool for 10 minutes before removing for the tray.
- Roll in (quick) violet sugar for extra violet flavor. Cool before eating or storing.
Crystallizing Edible Flowers
From Rachel Lambert’s “Crystallising Wildflowers” process and Tanya Anderson’s “Four Ways to Preserve Edible Flowers”.
Candied flowers offer a delicate and beautiful addition to many of your favorite baked goods or tea time fancies. This can be a lovely way to preserve flowers for use when they are not in season. Be sure to use edible flowers, like Sweet Violet, for your crystallized candies.
Things you’ll need:
Edible flowers, like Sweet Violet
A clean small paint brush, that can get between petals
Fresh egg white, beaten with a little water
Dry Sugar, like Golden Caster Sugar
A warm place for drying
Process:
- Make sure the flowers are completely dry.
- Warm caster sugar on baking tray in oven at 275F for about 30 min. (Optional step, but helps to ensure flowers don’t get soggy)
- Place egg white in small bowl and using your tiny paint brush coat each flower with a thin layer of egg white.
- Dust each flower in sugar and place on a clean dry surface to dry overnight or until crisp to the touch, may take a couple of days to fully dry out.
- Once dried you may store in an air-tight container, for months or years- if they last that long!
References:
Wild Walks Southwest (recipe)
Amedan, Kye, “How to make flavor-infused sugar”, King Arthur Baking Company, https://www.kingarthurbaking.com/blog/2019/12/18/how-to-make-flavor-infused-sugar, Accessed on : 7/8/2025.
Cole, Becky, Seasonal Living, https://www.beckyocole.com/, Accessed July 2025.
Lambert, Rachel, “Crystallising Wild Flowers”, https://www.wildwalks-southwest.co.uk/crystallising-wild-flowers/, Accessed on : 7/8/2025.
Andersen, Tanya, “Four ways to preserve edible flowers”, Lovely Greens, https://lovelygreens.com/edible-flowers-crystallizing-primroses/, Accessed on : 7/8/2025.
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It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use.
This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.
