The term “herb” generally refers to non-woody, herbaceous plants whose leaves, stems, or flowers are used for flavor, scent, or medicinal properties. These plants typically die back to the ground each year. Purple is a prevalent color in the plant kingdom, often signaling nectar to specific pollinators like bees and butterflies. This pigmentation is frequently due to water-soluble pigments called anthocyanins.
Culinary Staples with Purple Flowers
Lavender (Lavandula) is one of the most recognized purple-flowered herbs, producing densely packed spikes of small, highly fragrant blossoms. The flowers are typically harvested just before they fully open to preserve their delicate scent and flavor for use in baking and beverages. Its sweet, slightly floral notes are incorporated into syrups, teas, and spice blends like Herbes de Provence.
Oregano (Origanum vulgare) develops clusters of tiny, pale purple to pinkish-purple flowers at the top of its stems. While the leaves are the primary component used in Italian and Mediterranean cooking, the edible flowers possess a milder version of the herb’s characteristic warm, pungent flavor.
Thyme (Thymus vulgaris) produces minute, whorled clusters of purple or sometimes white blossoms that cover the woody stems during the summer months. The flowers, though small, can be sprinkled over salads or incorporated into simple syrups to add a subtle herbaceous quality.
Certain basil varieties, such as Dark Purple Opal Basil, are characterized by striking purple stems and leaves. These tall varieties bear small, lavender-purple flowers and offer an intense, slightly spicier flavor compared to common sweet basil.
Medicinal and Aromatic Purple Herbs
Echinacea, commonly known as the coneflower, is a well-recognized purple-flowered herb. The plant produces large, daisy-like flowers with distinctive, often drooping, purple ray petals surrounding a spiny, dark central cone. While the flowers are sometimes used, the root of the plant is the most utilized part in traditional preparations.
Extracts from the root of Echinacea purpurea are frequently marketed to support the body’s natural defenses. The deep taproot contains various compounds, including alkylamides.
Valerian (Valeriana officinalis) is another herb with an extensive history of use, producing clusters of small, fragrant, pale lavender or white flowers. The rhizome and roots are the parts most commonly prepared for consumption, containing volatile oils responsible for its distinct aroma. These subterranean parts have been traditionally employed to help calm nervous tension and promote restful sleep.
Self-Heal (Prunella vulgaris), a low-growing plant, develops dense, whorled spikes of deep violet-purple flowers. It received its common name due to its historical use as a general remedy in folk medicine, sometimes being called “heal-all.” The entire aerial part, including the leaves and flowers, is typically harvested for use in teas or poultices. It has been used topically for minor scrapes and wounds due to its vulnerary and astringent properties.
Identifying Common Field and Garden Varieties
Many species of violets (Viola spp.) are common groundcovers found in lawns and shady garden areas, producing small, five-petaled flowers. These blossoms range from deep indigo to pale lavender and often appear early in the spring. The leaves are generally heart-shaped or kidney-shaped and grow close to the ground in a basal rosette pattern.
Creeping Charlie (Glechoma hederacea), sometimes called ground ivy, is an aggressive, low-spreading perennial that forms dense mats. It is identified by its round-to-kidney-shaped, scalloped leaves and the small, tubular, two-lipped purple flowers that emerge from the leaf axils. Its square stem is a distinguishing feature, indicating its membership in the mint family (Lamiaceae).
Purple Dead Nettle (Lamium purpureum) is an annual plant that often appears early in the season, characterized by its reddish-purple upper leaves and flower clusters. It produces small, hooded, reddish-purple flowers in whorls around the upper part of the stem. It can be distinguished from true nettles by its lack of stinging hairs, which is how it earned the name “dead” nettle.