The smell violet (Viola odorata), also March violet or well-being-smelling violet mentioned, is a kind of the family of the violet plants. It is resident in the Mediterranean area up to the Caucasus and Kurdistan. In the garden it is cultivated since the antique one, because it found both in the religious rite and in the medicine already very early use. At the latest since the early Middle Ages it was cultivated also in Central Europe as Zier and welfare plant.

Characteristics

The kind of violet is particularly because of their sweet smell well-known. This concerns, a rhizombildende, krautige plant of several years domestic in Europe, which reaches stature heights of up to 10 cm. The grass-green, egg to formed sheets are located in a Rosette and are weakly notched. From the late to the early spring the small violet blooms appear and are one of the first flower blooms in the year.

The smell violet preferentially as location light to halfshady places and does not feel under summer-green, too closely standing bushes for example together with the or also as a rose companion in the garden very well. In free nature it is to be found at edges of forest and in summer-green hedges and bushes.

The plant has a creeping "„root stick "“, so that it spreads gradually if one lets it grow unimpaired. The fruits are spread also by ants, so that the smell violet once settled everywhere in the garden can emerge.

Contents materials

The smell violet contains Saponine, ethereal oils, of high Schleimgehalt, organic acids, in the blooms in the root the alkaloid Odoratin.

Use

Use as smell plant

The probably-smelling violet is the only smelling of its kind in Europe. (The violet perfumes, in 19. Century developed, became however from the root of the florentinischen sword lily (iris germanica var. or I. pallida won. However the industry uses also the sheets of the violet, from which so mentioned "„a greener "“smell can be extracted). The Veilchenpastillen from Grossmutters times is today usually synthetically manufactured.

Use in the kitchen

In the medieval kitchen of England the blooms of the violet were used frequently for soups, Saucen, salads and Desserts. Kandierte violets today still uses one as decoration of cakes and Desserts. But the violet blooms are coated with halfrigidly struck protein and covered thinly with fine sugar. One lets it subsequently, dry on a fine lattice about two days. Violet dte can manufacture one very simply. In addition two of dried violet blooms under 100 g black dte are mixed.

An unusual, but nearly forgotten is the Parfait Amour, with which violets and eastern formed the basis. With distillates and concentrates from lemon, orange and Koriander this keeps its flavour, which with many rounded off mix professionals as if secrettap applies - also because there is no other which can dye Cocktails violet. The was particularly at the beginning 20. Century and after the First World War likes.

Use in the Pflanzenheilkunde

Already Hippokrates used violets as medicinal plants. It recommended it for driving out for the dead birth and Dioskurides took it as stomach means. Violets help breath ways on illness such as bronchitis, dry cough and grippalen Infekten. With violet dte (a dried blooms per cup which is boiling water) one gargles with inflammations of the neck and swallowing difficulties.

The contents materials of the violet are to work even against certain kinds of cancer (lung, Bronchial and cancer of the breast). In the violet dilutions are used with ear pain, certain eye diseases and whooping cough. ; Violet syrup was given to children as house means with coughs.

Use as a cut flower

One of the most popular flowers 19. Century were the violets. Breeders developed particularly and langstielige sorts for the cut flower trade, of which some as for instance the sort empress Augusta today again, after they were "“lost"” some time, in the garden trade are available.

The production of cut violets took place predominantly via Treiberei under glass and began in December. Giving away violets came however with beginning 20. Century gradually back.

The French authoress Colette gave however nevertheless still practical tips to 1940 their readers in a contribution for the woman Mrs. Marie Claire, how violets were to be treated correctly:

"„Economical housewives, whom you collect blooms and sheets of welfare plants in your spare time, know you, why violet dte tastes so fade to of Because the violets in the sun picked it. It exclusively picks in the shade, in the first days of its bloom, without handle and lets it in the shade on white paper dry, not however on a cloth. With us one says that the material absorbs "‚the smell `. Avoids the marble table, because cold weather the warm petals "‚frightens `, it to dry up leaves and from them a part of their soul robs. "“

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