Viola violacea

Makino

Violaceae Edible: Leaves, Flower buds.

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Summary

A perennial violet with insect-pollinated hermaphroditic flowers. Grows in sandy, loamy, or clay soils with good drainage, thriving in mildly acidic to neutral pH. Tolerates semi-shade or full sun and prefers consistently moist conditions.

Description

Edible Uses

Young leaves and flower buds can be eaten raw or cooked, and thicken soups in a similar way to okra. Caution is advised if the plant produces yellow flowers, as these can cause diarrhoea when consumed in large quantities. The leaves can also be brewed into a tea.

Traditional Uses

The leaves and flower buds are eaten raw or cooked. The leaves can be sued for tea drinks.

This uses section is brief — help expand it

Medicinal Uses

None known.

Distribution

It is a temperate plant. It grows up to 1,000 m above sea level.

Where It Grows

Asia, China, Japan, Korea,

Cultivation

We have very little information on this species and do not know if it will be hardy in Britain, though judging by its native range it should succeed outdoors in most parts of the country. The following notes are based on the general needs of the genus. Prefers a cool moist well-drained humus-rich soil in partial or dappled shade and protection from scorching winds. Tolerates sandstone and limestone soils but becomes chlorotic if the pH is too high. Prefers a pH between 6 and 6.5. All members of this genus have more or less edible leaves and flower buds, though those species with yellow flowers can cause diarrhoea if eaten in large quantities.

Propagation

Sow seed in autumn in a cold frame for best results; stored seed can be sown in early spring in a cold frame. Prick seedlings into individual pots once large enough to handle and plant out in summer. Divide plants in autumn or just after flowering. Larger divisions can go directly into their permanent positions, though smaller divisions do better potted up and grown on in light shade in a greenhouse or cold frame until established, then planted out in summer or the following spring.