Romans fermented violets into a sweet wine, their hangovers cured perhaps by the same flower, for violets possess salicylic acid—the component of aspirin. Their sweetness is used in flavored sugars, exotic marshmallows, and the tiny flowers are dipped in egg white and then sugar and dried to create candied garnishes. They grow well in cool climates, spreading by runners and seeds that spring forth from capsules. In warmer areas, afternoon shade and mulch is beneficial.