The violet’s flowers and leaves have been used for thousands of years as an anti-fungal, anti-inflammatory, antiseptic agent. Violets contain vitamin C, beta-carotene, and a host of phyto-chemicals. Sweet violets have been used for centuries in salads, as garnishes for desserts, made into jelly, vinegar, and even fermented into a sweet wine. You can also freeze them into ice cubes for drinks that are decorative conversation-starters. Note: African violets are not true violets and should not be eaten.