Herb latin name: Viola tokubuchiana
Family: Violaceae (Violet Family)
Edible parts of Viola tokubuchiana:Young leaves and flower buds - raw or cooked. When added to soup they thicken it in much the same way as okra. Some caution is advised if the plant has yellow flowers since these can cause diarrhoea if eaten in large quantities. A tea can be made from the leaves.
Description of the plant:
(3 1/4 inch)
Habitat of the herb:A rare plant, growing in deciduous forests in mountainous areas.
Propagation of Viola tokubuchiana: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 the herb:A rare plant, growing in deciduous forests in mountainous areas.
Medicinal use of Viola tokubuchiana:None known
Known hazards of Viola tokubuchiana:None known
Plant information taken from the Plants For A Future.