Foraging for Wild Violet (Viola)

“Who bends a knee where violets grow, a hundred secret things shall know.” – Rachel Field

Violet Border

Violets are a very nutrient dense food; they contain high amounts of minerals and vitamins and can easily be collected in abundance if you know how to identify them. The edibility and medicinal aspects of violet ranges from their leaves and flowers being an edible and tasty addition to a salad or sautee, to their use as a lymphatic decongestant medicinally in tincture. Ever few people get a scratchy throat by eating lots of (3 or more) violet flowers raw in the field, so its recommended to eat only a few and see how you feel.

Medicinally, the mucilagenous property of violet in tea, or cooked, is soothing for the GI, providing lubrication and soothing inflammation good for any intestinal issues.

This video is intended to help clarify your vision so that you can know violet, and also learn about some of the medicinal aspects of this abundant and beautiful plant.

 

Always remember to harvest with care and concern for the Ecosystem. Above all, we need to rediscover the caretaker attitude to once again create a symbiotic relationship with the earth and its gifts. I don’t take more than 30% of any patch I harvest from, and always try to leave an offering.

*Caution, never consume any plant you haven’t properly identified*

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About Dan

Dan De Lion is an earth herbalist, forager, musician, and teacher. He teaches through Return to Nature, providing classes, lectures, and seminars on wild food foraging, mushroom identification, herbal medicine making, as well as primitive and survival skills with a focus on wild foods and forest medicines. He also incorporates the philosophies of yoga, alchemy, meditation, and mysticism into his classes, lectures, and seminars and brings a deep rooted indigenous medicine perspective of practicing intuition with plants, in a systematic and earth-based way – Check out more at www.returntonature.us.
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