Cultivated for more than two millennia, violets have been among the most treasured of spring-time herbs. The Romans used violets to flavor wine, and 14th century cooks stuffed poultry with them. The Victorians brewed a violet tisane, steeping a handful of fresh leaves in a pot of just-boiled water for ten minutes, French cooks crystallized violet flowers to decorate candies and cakes, and American colonists used young leaves in salads. But violets aren't just for pretty. The herb has long been used to treat coughs and bronchitis, and has a reputation as an anti-cancer herb. For more violet lore, go to http://mysterypartners.com/Herbs/violet.html.

The sweetness of the violet's deep blue eyes,
Kissed by the breath of heaven,
Seems color'd by its skies.
--Byron