Herb: Labrador Violet


Latin name: Viola labradorica


Family: Violaceae (Violet Family)



Edible parts of Labrador Violet:

Young leaves and flower buds - raw or cooked. A mild flavour, though the leaves soon become quite tough. The leaves make a very acceptable addition to salads. When added to soup they thicken it in much the same way as okra. A tea can be made from the leaves.

Description of the plant:



Plant:
Evergreen
Perennial

Height:
10 cm
(4 inches)

Flovering:
April
to May

Habitat of the herb:

Woods and grassy places.

Other uses of Labrador Violet:

A good ground cover plant, fast spreading but slow to thicken up and may need weeding for the first year or so. Plants should be spaced about 30cm apart each way.

Propagation of the herb:

Seed - best sown in the autumn in a cold frame. Sow stored seed in early spring in a cold frame. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in the summer. Division in the autumn or just after flowering. Larger divisions can be planted out direct into their permanent positions, though we have found that it is best to pot up smaller divisions and grow them on in light shade in a greenhouse or cold frame until they are growing away well. Plant them out in the summer or the following spring.

Cultivation of Labrador Violet:

Woods and grassy places.

Medicinal use of the herb:

None known

Known hazards of Viola labradorica:

None known

Plant information taken from the Plants For A Future.