Roses are red, my love
Violets are blue
Sugar is sweet, my love
But not as sweet as you
So go the lyrics of “Roses are Red” by Bobby Vinton, circa 1962. I think of that song and slow dancing at Myrtle Beach when I drive through the hillsides of Virginia in early spring. That’s when the “Violets of Blue” are at their peak, often draping in splendid clusters along edges and yard ways.
Violets are cheerful little plants, and they grow wild in my back yard. Each year they pop up about this time, and it hurts to have to mow over them, but they come back every year. They are also cultivated by many and have been dating back to 500 BC.
There are many varieties of violets including dog violets (scentless blooms), wild pansies and sweet violets, which are descended from wild sweet violets from Europe.
They come in many colors, generally in the purple or blue variety.
Soon after the daffodils and hyacinths, violets spring from their winter beds. Because they can tolerate cold temperatures – even snow – they are one of the first flowering plants that can be placed outdoors in the garden or in pots. Once in the ground, they continue to reseed for many years.
Like most of our wildflowers, violets are both edible and medicinal. Both the leaves and blossoms are edible, either raw or cooked, and are extremely high in vitamin C.
The flowers are often made into violet jelly or violet syrup.
Some make wild violet muffins. Violet leaves can be eaten raw in a wild green salad. They can be sauteed or steamed or made into tea.
Medically, they are good for coughs and colds, and can be made into a violet leaf and honey cough syrup. Violets can also be used topically for skin conditions like eczema, dry skin, bug bites, and varicose veins.
Versatile, beautiful violets. Bobby Vinton sure knew what he was talking about.