Family
- Violaceae
Constituents
- Mucilages
- Saponins
- Alkaloids (violin, odoratin)
- Wax
- Sugars
- Traces of acetylsalicylic acid, malic acid, ionone, vitamin C, methyl salicylate, and mineral salts
Parts used
- Whole plant
Properties
- Expectorant
- Diuretic
- Sudorific
- Emetic
- Anti-inflammatory
- Emollient
- Soothing
Indications
Side effects
In high doses, violet root causes vomiting.
Contraindications
-
Forms of use
- Infusion - fresh flowers - softening (bronchitis): one tablespoon of violet per cup of boiling water. Leave to infuse for 10 minutes. Take 1 cup 3 to 5 times a day between meals.
- Syrup - against cough: boil 100 g of fresh flowers in 1 liter of water and let infuse for 12 hours (overnight). The next day, filter and add 1.8 kg of sugar. Cook over low heat until a syrup is formed. Take 1 to 3 tablespoons a day.
- Decoction: 5 to 10 g of finely chopped roots to 300 ml of water. Boil for 10 minutes and leave to infuse. Drink during the day.
- The leaves of the violet can be eaten in salads. They are very rich in vitamin C and mineral salts.