Viola tricolor, wild pansy, has a history in folk medicine of helping respiratory problems such as bronchitis, asthma, and cold symptoms. Moreover wild pansy is a component of some prepared antitussives, cholagogues, anti-inflammatory, midly laxatives, dermatological medicines, tonics and anti-phlebitis remedies [1]. It’s also employed in cystitis and as a diuretic [2] since it contains a high amount of saponins and mucilages [3]. The multiple applications and biological properties of Viola tricolor are mainly provided by anthocyanins, flavonoids such as rutin, coumarins, tannins, carotenoids and salycilates content [4].

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Young leaves and flower buds are eaten raw or cooked. There is also an increase interest of Viola tricolor edible flowers for the attractive colour in culinary as a garnish or ingredient in salads, soups, entrees, desserts, jams, jellies, candies and drinks [2]. The flavour is delicate and perfumed.

Giovanna Masini

Bibliografia

[1] Silvija Rimkienè, Ona Ragažinskienè, Nijolè Savickienè, The cumulation of Wild pansy (Viola tricolor L.) accessions: the possibility of species preservation and usage in medicine, “MEDICINA”, 2003, 39 tomas, Nr. 4

[2] Adiene Fernandes Kieling Gorçalves, Rossana Barcellos Friedrich, Aline Augusti Boligon, Mariana Piana, Anti-oxidant capacity, total phenolic contents and HPLC determination of rutin in Viola tricolor (L.) flowers, “Free Radicals and Antioxidants”, 2012;2(4):32-37

[3] Anca Toiu, Edward Muntean, Ilioara Oniga, Oliviu Vostinaru, Pharmacognostic research on Viola tricolor L. (Violaceae), “Revista Medico-Chirurgicala a Societatii de Medici si Naturalisti din Iasi”, 2009;113(1):264-7

[4] Koike A, Barreira JC, Barros L, Santos-Buelga C, Villavicencio AL, Ferreira IC, Edible flowers of Viola tricolor L. as a new functional food: antioxidant activity, individual phenolis and effects of gamma and electron-beam irradiation, “Food Chemistry”, 2015;179:6-14