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Oval to heart-shaped at base; hairless; rounded to saw-like teeth on margin; dark green; lay on ground; persist during winter (Moss, 1983). Simple leaves (Simpson, 2010). 1.5-4 cm long, 2-4 cm wide; stipules longer than wide (E-Flora BC).

Petals yellow; purple veined at base; bared on stolons (Moss, 1983). Single, axillary flowers in inflorescence; five petals; lower petal 0.5-1.5 cm long with 1-2 mm spur; lower 3 petals purplish-lines; lateral pair petals yellow-bearded; 5 sepals longer than wide (E-Flora BC). 5 stamens; 2 basal bear nectar, extend into spur; 1 pistil; 1 locule in ovary; 3 parietal placentation (Moss, 1983).

2n=24; the rootstock is erect and contains old petiole bases; produces the stolons (Moss, 1983). Distinguishable from other species in the family by lack of stem and leaves lying flat on ground (Johnson et al., 1995). Violets tend to be edible and high in vitamins A and C; leaves and flowers are added to salads, used at potherbs, thickeners or made into teas as well as been used for jelly and soup (Johnson et al., 1995). The rhizomes, fruits and seeds of some violets are poisonous causing stomach and intestinal problems, nervousness and respiratory and circulatory depression (Johnson et al., 1995). The flowers and leaves have been used in the form of a poultice as laxatives for children and to relieve coughs or lung congestion (Johnson et al., 1995).