Violet

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Violet
Viola spp.
Viola sororia - the common blue violet
Viola sororia - the common blue violet
Scientific classification
Kingdom Plant
Division Magnoliophyta
Class Magnoliopsida
Order Malpighiales
Family Violaceae
Genus Viola
Species see text


Violets (Viola) are a genus of flowering plants in the family Violaceae, with around 400-500 species throughout the world, mainly in the temperate Northern Hemisphere but also in Hawaii, Australasia, and the Andes in South America. They are typically found in moist and slightly shaded conditions such as hedgerows.

Most violets are small perennial plants, but a few are annual plants and some are small shrubs. They typically have heart-shaped leaves, and asymmetrical flowers with four upswept or fan-shaped petals, two each side, and one broad, lobed lower petal pointing downward. The shape of the petals defines many species, for example, some violets have a "spur" on the end of each petal. Flower colours vary in the genus; many are violet as their name suggests, and some are blue, some yellow, some white, some cream; some are bicolored, often blue and yellow. Flowering is often profuse, and may last for much of the spring and summer.

One quirk of some violets is the elusive scent of their flowers; along with terpenes, a major component of the scent is a ketone compound called ionone, which temporarily desensitises the receptors in the nose; this prevents any further scent from being detected from the flower.

Contents

[edit] Uses

[edit] Culinary use

When newly opened, violet flowers may be used to decorate salads or in stuffings for poultry or fish. Soufflés, cream and similar desserts can be flavoured with essence of violet flowers. The young leaves are edible raw or cooked as a somewhat bland leaf vegetable. Flowers, leaves and roots are also used for medical purposes, being rich in vitamins A and C. They also contain a type of antioxidant called an anthocyanin.

A candied violet or crystallized violet is a violet flower preserved by a coating of sugar syrup. Hot syrup is poured over the fresh flower (or the flower is immersed in the syrup) and stirred until the sugar recrystallizes and dries. This method is still used for rose petals, and was applied to orange flowers in the past (when almonds or orange peel are treated this way they are called pralines). Candied violets are still made commercially at Toulouse, France, where they are known as violettes de Toulouse. They are used as decoration or included in aromatic desserts.

Violets flavour the liqueurs Creme Yvette, Creme de Violette, and Parfait d'Amour. They are also used in Parma Violets.

[edit] Medicinal use

Violet flowers are also used to make an herbal tea that is used in Chinese herbal medicine.

[edit] Selected species

Note: Neither Saintpaulia ("African violets") nor Erythronium dens-canis ("Dogtooth violets") are related to the true viola.

The genus includes the Dog Violets, a group of scentless species which are the most common viola in many areas, the Sweet Violet Viola odorata (named from its sweet scent), and many other species whose common name includes the word "violet". Several species are known as pansies, including the Yellow Pansy of the Pacific coasts.

Australia is home to a number of viola, including Viola hederacea, Viola betonicifolia and Viola banksii, first collected by Joseph Banks and Daniel Solander on the Cook voyage to Botany Bay.

The modern Garden Pansy (V. × wittrockiana) is a plant of complex hybrid origin involving at least three species, V. tricolor (Wild Pansy or Heartsease), V. altaica and V. lutea (Mountain Pansy).


[edit] Sources

Attribution

References

[edit] External link

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