Wild Violet Leaf Blend
"Tiny purple flowers with outsized healing power"
Wild Violet Leaf Blend
Viola sororia — the common blue violet carpets forest floors and shady lawns across the eastern United States each spring. Far from just a pretty wildflower, violets are packed with vitamins and have a long history as both food and medicine. The heart-shaped leaves and delicate flowers are entirely edible.
US Growing Region
Eastern and Central United States, from Maine to Florida and west to the Great Plains. Prefers partial shade and moist soil. USDA zones 3-9.
How Generations Have Used It
The Cherokee used violet leaf poultices for headaches and boils. The Iroquois made a cough syrup from the roots. In Appalachian folk medicine, violet tea was a springtime tonic for "thinning the blood." European settlers continued these traditions, and violets appear in herbals dating back to Hippocrates.
Why It Works
Violets contain more vitamin C per gram than oranges and are extremely rich in vitamin A. The leaves contain mucilage that soothes the digestive tract and respiratory system. Traditionally used to support lymphatic health and as a gentle, cooling anti-inflammatory.
Recommended Usage
Steep 1 tablespoon of dried leaves in 8 oz of hot water for 10-15 minutes. Makes a mild, slightly sweet herbal tea. Can also be added to salads or smoothies.