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Sweet violet, Viola odorata

Young leaves and flower buds can be eaten raw or cooked. They are usually available all through the winter.

The leaves have a very mild flavour, though they soon become quite tough as they grow older. They make a very good salad, their mild flavour enabling them to be used in bulk whilst other stronger-tasting leaves can then be added to give more flavour.

When added to soup they thicken it in much the same way as okra.

Also used as a flavouring in puddings etc.

A tea can be made from the leaves.

The flowers can be used raw. Used to decorate salads and desserts.

A sweet mild flavour with a delicate perfume, the flowers are an especially welcome decoration for the salad bowl since they are available in late winter.

The flowers are also used fresh to flavour and colour confectionery.

A soothing tea can be made from the leaves and flowers.

A leaf extract is used to flavour sweets, baked goods and ice cream.

Sweet violet has a long and proven history of folk use, especially in the treatment of cancer and whooping cough.

It also contains salicylic acid, which is used to make aspirin. It is therefore effective in the treatment of headaches, migraine and insomnia.

An essential oil from the flowers is used in aromatherapy in the treatment of bronchial complaints, exhaustion and skin complaints.

An essential oil from the flowers and leaves is used in perfumery.

The flowers are used to flavour breath fresheners.

A pigment extracted from the flowers is used as a litmus to test for acids and alkalis.

Plants can be grown as a ground cover when spaced about 30cm apart each way. They make an effective weed-excluding cover.