by Brigitte Mars

You know spring is here when you catch a whiff of Violets (Viola odorata), which are members of the Violaceae (Violet) family. You may also know them as Heartsease. In mythology Zeus had a lover named Ione (from which the word viola is derived from). His wife, Hera was jealous and turned her into a white heifer and so violets were created by Zeus to give her something lovely to graze upon. Wherever Venus and Adonis lay together a bed of violets was said to have sprung. Persephone, the daughter of the Earth Mother Demeter, was picking violets when Pluto kidnapped her to live with him in the underworld. Athens was once known as "the city of violets."

The leaf and flower have been used for thousands of years by millions of people as an antifungal, anti-inflammatory, and antiseptic agent. Violets have been used to improve acne, anger, asthma, bronchitis, colds, eczema, fever, fibrocystic breast disease, grief, headache, heartbreak, lymphatic congestion, mastitis, mumps, psoriasis, scurvy, sore throat, ulcers, urinary tract infection, varicose veins, and whooping cough. Apply a cloth soaked in violet leaf and/or flower tea to the back of the neck to treat headaches. The flowers are eaten as a breath freshener.

Violet flower essence helps those that feel lonely, despite being surrounded by others. It increases openness and helps shy aloof people that want to share but feel overwhelmed.

As long as the leaves are heart shaped, the leaves and budsare edible raw in salads or as a potherb. The flowers are edible and make a beautiful garnish. Freeze the flowers into water in ice cube trays for a touch of elegance. Violet sherbet, puddings, and candied violets are sweet delicacies. Violet tea is most often prepared from the leaves.

Ancient Greeks wore crowns of violets to promote serenity and sleep. Ancient Romans would plant violets upon the graves of children. Violets are regarded as a symbol of innocence and modesty. Violet is the state flower of Illinois, New Jersey, Rhode Island and Wisconsin. Violet flowers are carried to bring good fortune.

Violet leaves and flower contain beta-carotene, vitamin C, salicylates, the flavonoid rutin, mucilage, and in the flowers: essential oil.

Violets are pungent, bitter, and sweet, cool and moist and corresponding to Venus, and the element of water

*Violet leaf tea is safe and gentle; it even can be used as a substitute for baby aspirin. Do not substitute African violets as a medicine plant.

Viola odorata is native to western Asia and Europe but is widely cultivated and naturalized. This evergreen perennial grows to about 6 inches in height and has heart-shaped leaves. The flowers are self-pollinating and purple, pink, lavender, or white in color. They usually have five petals, two on the upper portion, two laterals, and one on the bottom. Though flowers appear in early spring, the true seed-producing flower is inconspicuous and appears in autumn.

In gardening, violet leaves are used as a fertilizer for leaf crops. Some Native Peoples have soaked corn seeds in cool violet tea to prevent insect damage during germination.

In the garden, violet provides nectar for early butterflies. The plant prefers full to partial shade, soil that is rich in organic matter, and moderate to high amounts of water. There are over one hundred of the Viola genus. Most are perennial, though there are a few annuals in the genus. Viola. tricolor, also known as Pansy, also edible is one of the most recognized.

Violet Vinegar

Place as many violet flowers as possible into a jar. Cover with white wine vinegar, cork and allow to steep for one month, shaking daily. Strain and refrigerate. Voila!

Violet Honey

In the spring, collect 2 cups violet flowers. Place in the blender with 1 cup raw unfiltered honey and the juice of 1 lemon and blend. Store in a glass jar in the freezer. Use as a spread on sprouted crackers.

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by Brigitte Mars

In the color spectrum, green is at the center of the rainbow, representing balance, healing, emotional stability, love, peace and rejuvenation.  Green foods are power packed with nutrients, energizing, detoxifying, rebuilding and immune strengthening. As greens grow, they provide oxygen for people and the planet. Green foods are rich in chlorophyll, a potent collector of solar energy.

One supergreen is kale (Brassica oleracea), a member of the Brassicaceae (Cruciferous) family, making it a relative of broccoli, cabbage and cauliflower. Native to Asia Minor, it is considered the closest relative to wild cabbage. The species name, oleracea, means "a garden herb used in cooking."

Kale and collards are very similar, but kale often has curly leaves, and where collards thrive in a warmer climates, kale survives in a cooler one. Flowering kale is edible, but not as tender as other varieties and, interestingly, there are no poisonous members of the Brassicaceae family!

Kale benefits the stomach and helps relieve lung congestion. It has been used to treat constipation, obesity, dental problems, pyorrhea, arthritis, gout, skin disorders, ulcers and to rejuvenate the liver. All members of this family contain antioxidant indoles, which protect against colon, breast and lung cancer. Kale also has antiseptic properties.

Kale is considered warming, sweet with a slightly bitter-pungent flavor, similar to cabbage.  It is rich in calcium, iron, potassium, sulfur, beta-carotene, vitamin C, and folic acid. One cup of kale has more calcium than one cup of milk. Many greens are high in oxalic acid, a chemical that can bind with calcium, forming calcium oxalate, which if consumed excessively can inhibit calcium absorption. However, kale is low in oxalic acid.

Select tender, dark green, or even bluish-green leaves, avoiding those that are yellowed.  You can cut off the bottoms and large middle ribs, as they are quite fibrous. Kale can be added to vegetable juices, chopped fine and added to salads as well as steamed, stir fried or made into soup. Some may find that kale is cleansing. The addition of a bit of ginger, cumin or caraway can ease its digestability. Kale is easy to grow, tolerates cold weather and is quick to harvest. They are best when young and tender. According to traditional folklore, eating greens promotes prosperity. Now will you eat your greens?

Kale Salad  (Ready in a minute!)
1 bunch kale, washed and chopped fine
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon Celtic salt
1 teaspoon chili powder (optional)
Toss everything. Then “massage” the seasonings into the kale (serves 2-4). For a complete meal, add an avocado, tomato or a few nuts or olives. You've got lunch!

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