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Viola odorata
Viola odorata is a species of flowering plant in the family Violaceae. The small hardy herbaceous perennial is commonly known as wood violet, sweet violet, English violet, common violet, florist's violet, or garden violet.
The plant is native to Eurasia. The leaves and flowers are edible and have been used to make fragrances.
Viola odorata spreads with stolons (above-ground shoots). The plant reaches 15 centimetres (6 in) in height. The leaves and stems are all in a basal rosette. The leaf stalks have downward-pointing hairs. The leaves are kidney-shaped and reach 6 cm (2+1⁄2 in) long.
The flowers are normally either dark violet or white and are scented. The style is hooked (and does not end with a rounded appendage). The perennial flowers mature when the plant is at a height of 10–15 cm (4–6 in) and a spread of 20–61 cm (8–24 in).
The plant contains the alkaloid violin, about 30 cyclotides, and triterpenoids, mostly as constituents of the essential oil.[citation needed]
Two subspecies are accepted:
Viola odorata is native to Europe south of Scandinavia, northwest Africa (Morocco, Algeria, and Tunisia), Macaronesia, the Caucasus, Western Asia, and Kazakhstan. It has been introduced to the Americas, Scandinavia, southern and eastern Asia, Australia, and New Zealand. The species can be found near the edges of forests or in clearings; it is also a common "uninvited guest" in shaded lawns or elsewhere in gardens.[citation needed]
The leaves and flowers are edible. Real violet flower extract is available for culinary uses, especially in European countries.[citation needed] The French are known for their violet syrup, most commonly made from an extract of violets.[citation needed] In the United States, this French violet syrup is used to make violet scones and marshmallows.[citation needed]
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Viola odorata
Viola odorata is a species of flowering plant in the family Violaceae. The small hardy herbaceous perennial is commonly known as wood violet, sweet violet, English violet, common violet, florist's violet, or garden violet.
The plant is native to Eurasia. The leaves and flowers are edible and have been used to make fragrances.
Viola odorata spreads with stolons (above-ground shoots). The plant reaches 15 centimetres (6 in) in height. The leaves and stems are all in a basal rosette. The leaf stalks have downward-pointing hairs. The leaves are kidney-shaped and reach 6 cm (2+1⁄2 in) long.
The flowers are normally either dark violet or white and are scented. The style is hooked (and does not end with a rounded appendage). The perennial flowers mature when the plant is at a height of 10–15 cm (4–6 in) and a spread of 20–61 cm (8–24 in).
The plant contains the alkaloid violin, about 30 cyclotides, and triterpenoids, mostly as constituents of the essential oil.[citation needed]
Two subspecies are accepted:
Viola odorata is native to Europe south of Scandinavia, northwest Africa (Morocco, Algeria, and Tunisia), Macaronesia, the Caucasus, Western Asia, and Kazakhstan. It has been introduced to the Americas, Scandinavia, southern and eastern Asia, Australia, and New Zealand. The species can be found near the edges of forests or in clearings; it is also a common "uninvited guest" in shaded lawns or elsewhere in gardens.[citation needed]
The leaves and flowers are edible. Real violet flower extract is available for culinary uses, especially in European countries.[citation needed] The French are known for their violet syrup, most commonly made from an extract of violets.[citation needed] In the United States, this French violet syrup is used to make violet scones and marshmallows.[citation needed]