Violets belong to the extensive Viola genus, which is the largest genus within the plant family Violaceae. This genus includes over 600 species globally, distributed primarily across the temperate zones of the Northern Hemisphere. While they are most diverse in regions like the Andes Mountains, the Mediterranean, and North America, these plants are familiar sights in woodlands and meadows worldwide. Violets can be annuals, perennials, or small shrubs, preferring cool, moist conditions.
Key Features for Identification
Identifying a true violet involves examining the flower’s structure and the plant’s foliage. The flower is notably zygomorphic, meaning it exhibits bilateral symmetry, and is composed of five petals: two upper, two lateral, and a single, broader lower petal. This lower petal often serves as a landing platform for pollinators. A defining characteristic of the genus is the presence of a nectar spur, a hollow projection extending backward from the lowest petal.
The leaves are typically heart-shaped or kidney-shaped with scalloped edges, though some species feature more linear or lobed foliage. Some species are stemless, with leaves and flowers arising directly from a basal rosette, while others are stemmed. The popular African Violet (Saintpaulia) is not a true violet, as it belongs to a different plant family, though pansies are cultivated hybrids that are members of the Viola genus.
The Mystery of Hidden Flowers
Violets employ a reproductive strategy that involves producing two distinct types of flowers on the same plant. The showy, colorful flowers appearing in early spring are called chasmogamous flowers. These open flowers rely on insects for cross-pollination, which promotes genetic diversity. However, these open flowers often fail to produce seeds reliably.
Later in the season, the plant produces small, inconspicuous flowers that remain closed, a process known as cleistogamy. These cleistogamous flowers self-pollinate internally, ensuring automatic seed production. This dual system guarantees reproductive assurance, allowing the plant to produce seeds even when pollinators are scarce or environmental conditions are unfavorable. The hidden flowers require fewer plant resources since they do not need to develop large petals, nectar, or excessive pollen.
Violets in the Kitchen and Tradition
Both the leaves and flowers of violets are edible. The flowers offer a delicate, slightly sweet flavor and are frequently used as garnishes in salads or candied for confectionery. The leaves are nutritious, containing vitamins A and C, and can be eaten raw in salads or cooked like spinach.
The leaves are also known for their mucilaginous quality, allowing them to be used as a natural thickener in soups and stews. Historically, the plant played a role in herbal remedies for respiratory ailments and to soothe skin conditions. The sweet fragrance of certain species, such as Viola odorata, led to their traditional use in perfumery and to flavor products like ice cream. Any use for consumption must be limited to positively identified true violets.