Lamiaceae

Mint Family

Horsemints

FAMILY: Mint family (Lamiaceae) – Agastache genus.

SPECIES: #1 pale horsemint, New Mexico horsemint, or Bill Williams Mountain giant hyssop (Agastache pallidiflora (A. Heller) Rydb. ssp. neomexicana (Briq.) Lint & Epling). #2 nettleleaf horsemint (Agastache urticifolia (Benth.) Kuntze).

TO UTILIZE AS FOOD: The leaves and flowers of species listed above are edible, and the seeds of nettleleaf horsemint can be prepared as porridge.

Pale horsemint (A. pallidiflora) is found primarily in the mountains of Arizona and New Mexico. The leaves and flowers taste similar to those of nettleleaf horsemint described below. The seeds of pale horsemint, which could not be verified as edible, were sampled for this reference and found to taste better than those of nettleleaf horsemint (which are reported to be edible). Boiled seeds taste better than toasted seeds. Unappealing aspects are concentrated in the shells and readily transfer to the cooking water, which can be discarded. Toasting merely overlays a charred accent on the flavor without the benefit of eliminating some of the unappealing aspects. Boiled seeds have a starchy flavor with a bitter accent. An odd accent may also be present, but the overall flavor is good. Shells impart a bran-like texture that eventually breaks apart. Gathering and processing the seeds is reasonably easy. Chaff readily blows away leaving behind a collection of pure seeds. Pale horsemint appears in response to summer rains, and produces seeds well into autumn.

Nettleleaf horsemint (A. urticifolia) prefers moist mountain meadows, but it tolerates dry grassy foothills. Contrary to its name, its leaves do not have stinging hairs. They’re merely shaped like nettle leaves. When eaten fresh, they taste mild and minty. No harsh accents of any kind are apparent. Fresh flowers taste more intense than fresh leaves. Both are fine for salads, but the flowers are less appealing due to an abundance of hairs. Leaf texture is often gritty. Boiling softens the leaves, but has little effect on the gritty aspect. The mint family offers a wide range of flavors for seasonings, and nettleleaf horsemint is unique among those flavors. Nettleleaf horsemint also produces an abundance of tiny nutlets. Each mature calyx tube contains up to 4 nutlets. Shells of the nutlets are brownish-black. Actual nutmeat inside is whitish. When eaten fresh, the nutlets have a delicate crunch and a terrible flavor—somewhat like a combination of old tires, latex paint, and stale tar from a tobacco pipe. The flavor is related to aloysia and horehound. Toasting or boiling improves the flavor to some extent, but the improvement may be insufficient. Toasting should be done over low heat because the nutlets readily burn. Uninvited clouds of black smoke seem to just appear out of nowhere! Lightly toasted seeds can be added to trail mixes or stored for future use. Harvesting the nutlets is easy and these plants tend to colonize mountain meadows. Simply turning the heads upside-down releases hundreds of nutlets. A gentle tap encourages more nutlets to fall. Since the flowers bloom over a long period of time, June to September, finding nutlets together with flowers in the same head is not unusual. Isolating the actual seeds is impractical. When nutlets are ground into flour and placed in water, both shells and seeds sink. Separation by this technique is ineffective or impossible. Attempting to winnow (separate chaff from seeds using breath or wind) the shell fragments is also ineffective. The best processing option is toasting, grinding, and then boiling in a change of water. Enough calories endure the process to provide some energy and nourishment. Overall, nettleleaf horsemint nutlets are not one of the better wild foods, but they’re easy to gather and available in quantity.

IDENTIFICATION: The Agastache genus is represented by about 15 species in the United States, most of which are found in the Southwest. 

Description of pale horsemint (Agastache pallidiflora): FORM perennial plants about 2-8 dm tall from branching roots; LEAVES simple; opposite; stalked; blades lance-ovate, triangular, or heart-shaped; margins toothed; surfaces hairy; FLOWERS perfect, irregular, ovary superior, and arranged in terminal spikes; calyces with 5 teeth of essentially equal length and 15 or more veins; corollas tubular, 2-lipped, and 10-18 mm long, white to pinkish-purple; stamens 4, all fertile, parallel, the upper pairs longer than the lower pairs, and extending beyond the corollas; anther sacs parallel or nearly so; FRUITS nutlets smooth; HABITAT mountain meadows; found primarily in Arizona, New Mexico, and Texas; blooming June to November. NOTES: Numerous subspecies and varieties have been recognized, but distinguishing them is difficult.

Description of nettleleaf horsemint (Agastache urticifolia): FORM perennial plants about 4-12 dm tall from branching roots; LEAVES simple; opposite; stalked; blades lance-ovate, triangular, or heart-shaped; margins toothed; surfaces hairy; FLOWERS perfect, irregular, 2-lipped, ovary superior, and arranged in terminal spikes; calyces with 5 thin teeth of essentially equal length and 15 or more veins; corollas tubular, 2-lipped, 8-14 mm long, often curved like a bow (arcuate), white to pale purple; ovaries cleft to the bases; stamens 4, all fertile, bent rather than parallel, the upper pairs longer than the lower pairs and extending beyond the corollas; anther sacs parallel or nearly so; FRUITS nutlets smooth; HABITAT mountain meadows; common throughout the western United States; blooming June to September.

REFERENCES: Couplan (p. 370) indicates that the leaves and flowers of “the various species” make pleasant additions to salads. #1 pale horsemint (Agastache pallidiflora ssp. neomexicana): leaves (as flavoring) Castetter (1935-a p. 34). #2 nettleleaf horsemint (Agastache urticifolia): seeds Couplan (p. 370), Chamberlin (p. 374 cited as Lophanthus urticifolius), Kirk (p. 80), and Vizgirdas (p. 117).

American Dragonhead

FAMILY: Mint family (Lamiaceae) – Dracocephalum genus.

SPECIES: American dragonhead or dragonbalm (Dracocephalum parviflorum Nutt. = Moldavica parviflora (Nutt.) Britton).

TO UTILIZE AS FOOD: The seeds can be ground into flour and the leaves can be used as seasoning. American dragonhead seeds are easy to harvest, easy to process, and reasonably good flavored. A careful hand can harvest the seeds without gloves, but wearing gloves is recommended to avoid injury. Bracts of the seed heads have sharp teeth, hence the name dragonhead. Seed heads consist of numerous bracts, each subtending a calyx tube. Each calyx tube contains up to 4 seeds loosely attached at the bottom. Seeds are designed to fall out of the tubes, but the upward orientation prevents that from happening, except in strong winds. Seed heads turn from green to brown, and dry out when the seeds are ready to harvest, which is usually from August to October. Completely dry heads yield the most seeds, so harvesting is best done at that point. Seeds mature over a short period of time rather than all at once, and they remain available for several weeks, even months. Chaff easily blows away, leaving behind a collection of pure seeds. American dragonhead seeds are black with white interiors. Raw seeds are hard, yet chewable. Toasting changes the texture to delicately crunchy, along with a bran-like aspect from the seed coats. Toasted seeds taste bland and grain-like. They make an ideal ingredient for granola bars or trail mixes. Boiling takes about 45 minutes, long enough to indicate that these seeds have some food value. Grinding the seeds prior to boiling accelerates the process and makes the bran-like coats less noticeable. Boiled seeds taste mild, starchy, grain-like, and comparable to chia seeds. No tar-like or latex-like accents are apparent. It’s definitely a food-like flavor. Mucilage is minimal. Bugs, diseases, and aborted seeds are also minimal. American dragonhead is a “weed” that depends on seed production. Overall, American dragonhead seeds are an excellent resource.

IDENTIFICATION: The Dracocephalum genus is represented by 3 species in the United States, of which only American dragonhead (D. parviflorum) is likely to be encountered in the Southwest, Great Basin, and southern Rocky Mountains.

Description of American dragonhead (Dracocephalum parviflorum): FORM upright, native, annual or short-lived perennial plant about 2-7 dm tall; LEAVES simple; opposite; stalked; blades lance-ovate; margins coarsely toothed; FLOWERS perfect, irregular, ovary superior, and arranged in dense spike-like clusters subtended by whorls of conspicuous spiny-margined bracts; calyces tubular, with 15 nerves and 5 obviously unequal teeth; the upper tooth longer and wider than the others; corollas bluish-purple, 2-lipped; stamens 4, all fertile, shorter than the corolla lips, the upper pair longer than the lower pair; FRUITS nutlets rounded-oblong and smooth; HABITAT mountain meadows throughout most of the western United States; blooming June to August.

REFERENCES: American dragonhead (Dracocephalum parviflorum = Moldavica parviflora): leaves (as seasoning) Castetter (1936 p. 47); seeds Chamberlin (pp. 367-368), Couplan (p. 378), and Kirk (p. 80).

Desert Lavender

FAMILY: Mint family (Lamiaceae) – Hyptis genus.

SPECIES: Desert lavender or hoary bushmint (Hyptis emoryi Torr.).

TO UTILIZE AS FOOD: Seeds of desert lavender are edible, but the extent of their usage as food among Native Americans appears to be minor.

NOTES: Desert lavender produces great masses of beautiful purple flowers nearly throughout the year. Each flower eventually produces up to 4 seeds, but gathering substantial amounts of seeds can be difficult. Seeds of desert lavender are loosely packaged inside densely hairy, cloth-like, tubular structures called calyces or calyx tubes. The flexible nature of these calyces impedes the efficient release of the seeds. Several other members of the mint family have brittle calyces that readily break apart, release the seeds, and blow away as chaff. Calyces of desert lavender remain flexible almost indefinitely and tend to wrap around the seeds, which prevents the seeds from falling out. No effective way to gather and process desert lavender seeds was hereby determined. Rubbing the seed heads between the fingers only folded the calyces around the seeds. Baking the seed heads didn’t make the calyces brittle. Shaking the branches to simulate how wind distributes the seeds failed to yield a quantity of seeds sufficient enough to evaluate the taste, texture, and aroma of this elusive wild food. Desert lavender thrives in the harshest terrain that the Southwest has to offer, but its value to foragers appears to be less than I expected.

IDENTIFICATION: The Hyptis genus is currently represented by 6 species in the United States. Only desert lavender (H. emoryi) occurs in the Southwest and no other members of the mint family in the region are shrubs with stellate hairs.

Description of desert lavender (Hyptis emoryi): FORM thornless, aromatic shrub about 1-3 meters tall; young twigs, leaves, and calyx tubes densely covered with stellate hairs; LEAVES simple; opposite; blades lance-ovate, 15-25 mm long; margins blunt-toothed; FLOWERS perfect, irregular, aromatic, ovary superior, and arranged axillary clusters; calyces 5-toothed; corollas purple, 2-lipped; stamens and styles extending beyond the corolla tubes; stamens 4, all fertile, hairy, and reclining on the lower corolla lips; FRUITS nutlets oblong; angled, ridged, or smooth; HABITAT sandy areas, washes, and rocky canyons; throughout the southwestern deserts up to 1,500 meters (4,500 feet) elevation; blooming January to May or potentially anytime.

REFERENCES: Desert lavender (Hyptis emoryi): seeds Bean (p. 79), Couplan (p. 373), Kirk (p. 244), and Lindsay (p. 54).

Clasping Henbit

FAMILY: Mint family (Lamiaceae) – Lamium genus.

SPECIES: Clasping henbit or clasping deadnettle (Lamium amplexicaule L.).

TO UTILIZE AS FOOD: The leaves and flowers of clasping henbit are edible fresh or cooked. These parts are covered with soft hairs that can potentially cause irritation when eaten fresh. Fresh leaves have a lettuce-like flavor with a deep-green essence and weakly minty overtone. They’re free of acrid, bitter, resinous, and soapy flavors, and lack the spicy coolness of peppermint and spearmint. They’re fine for salads, even with all the hairs. Fresh flowers have a more pleasant texture than fresh leaves. Clasping henbit is a tiny plant that grows in colonies, especially in riparian areas. Each plant only has a few leaves, so gathering a supply may take a while. Boiling the leaves dissipates any minty overtones and produces an excellent soup stock. It also makes the velvety hairs almost unnoticeable. Clasping henbit is generally considered a weed. It’s native to Europe and Asia, and now found nearly throughout North America. In warmer climates it blooms almost all year long, so the gathering season is very generous. In cooler climates its life cycle is interrupted only by winter. Like all mints, clasping henbit should only be eaten in moderation.

NOTES: A related plant called purple henbit (L. purpureum) occasionally enters the southwestern United States. Like clasping henbit, it’s native to Europe and Asia. Leaves of purple henbit are edible fresh or cooked (Chmielewski p. 116).

IDENTIFICATION: The Lamium genus is currently represented by 4 species in the United States, of which only clasping henbit is well established in the Southwest.

Description of clasping henbit (Lamium amplexicaule): FORM annual plant about 5-40 cm tall from a taproot; LEAVES simple; opposite; lower leaves stalked; upper leaves sessile and usually clasping the stems; blades rounded; margins with rounded teeth; FLOWERS perfect, irregular, ovary superior, and arranged in whorls that form interrupted spikes; calyx tubes with 5 veins and 5 awn-tipped teeth; corolla tubes reddish-purple, about 10-20 mm long, 2-lipped, and often hairy on the outside; styles and stamens extending beyond the corolla tubes and hidden by the helmet-like upper lobes; stamens 4, all fertile, the upper pairs shorter than the lower pairs; anthers spreading and often hairy; FRUITS nutlets 3-angled in cross section; HABITAT canyons, fields, and disturbed areas; widespread in the United States, but less common in arid regions; blooming February to May.

REFERENCES: Clasping henbit (Lamium amplexicaule): entire plant Tilford (p. 72); leaves Couplan (pp. 373-374), Elias (p. 116), and Tull (1999 pp. 109-110); flowers Tull (1999 pp. 109-110).

Bugleweeds

FAMILY: Mint family (Lamiaceae) – Lycopus genus.

SPECIES: #1 American bugleweed (Lycopus americanus Muhl. ex W. P. C. Barton). #2 rough bugleweed (Lycopus asper Greene). #3 northern bugleweed (Lycopus uniflorus Michx.).

TO UTILIZE AS FOOD: The rhizomes of species listed above are edible. Whether the rhizomes are more potato-like or branch-like depends on the species. The following notes are based on American bugleweed, which tends to produce tough rhizomes that cooking is unlikely to soften. Rough and northern bugleweed produce rhizomes with tuberous areas that are reported to taste pleasant. These latter 2 species were the main ones utilized by Native Americans, especially northern bugleweed.

American bugleweed (L. americanus) rhizomes are more branch-like than potato-like. Inner portions are off-white and surrounded by dark-brown skins. These rhizomes taste a lot like soil combined with a starchy overtone and marshy accent. Food value is obvious and harsh aspects are minimal, but overall appeal is compromised by the woody texture. Preparing these rhizomes as broth seems to be the best processing option. The broth is delicious, except for its weakly soil-like accent. Thoroughly cleaning the rhizomes eliminates most of this accent. Peeling the rhizomes also helps, but this is not so easy. After cleaning, pounding, and simmering the rhizomes, the mixture should be strained to remove the debris. The resulting broth serves well as a base for soup. Complex carbohydrates dissolve into the broth. Acquiring American bugleweed rhizomes is fairly easy, but they are not one of the better resources in the wilderness. An ideal gathering time was not determined. Since accurate identification is always important, gathering wild foods when they can be identified is wise, but that’s not necessarily the best time to gather rhizomes. Growing plants consume the stored energy in rhizomes, so the best time to gather rhizomes is usually before or after the growing season. Rhizomes, tubers, bulbs and other underground parts can actually be gathered anytime, but finding them without the aboveground parts is nearly impossible. American bugleweed blooms from July to September. The rhizomes sampled for this reference did not produce tuberous sections, nor are they known to produce tuberous sections. Rhizomes of the other species listed above are reported to be considerably better. Overall, American bugleweed is a wild food of minor importance to southwestern foragers.

IDENTIFICATION: The Lycopus genus is represented by about 10 species in the United States, of which only rough bugleweed (L. asper) and American bugleweed (L. americana) reach the Southwest.

Description of American bugleweed (Lycopus americanus): FORM upright perennial plant about 20-80 cm tall from a rhizome; LEAVES simple; opposite; blades narrowly to widely lance-shaped; margins sharply and deeply pinnately incised; FLOWERS perfect, nearly regular, ovary superior, and arranged in small, head-like, axillary clusters; calyces with 5 awn-tipped teeth (aristate); corollas appearing 4-lobed rather than 2-lipped; fertile stamens 2, exserted; staminodes 2; FRUITS nutlets rounded and with corky edges: HABITAT moist meadows at mid elevations; throughout the northern United States and scattered in the Southwest; blooming July to September.

Description of rough bugleweed (Lycopus asper): FORM upright perennial plant about 20-80 cm tall from a tuberous-thickened rhizome; LEAVES simple; opposite; blades narrowly to widely lance-shaped; margins serrated; FLOWERS perfect, nearly regular, ovary superior, and arranged in small, head-like, axillary clusters; calyces with 5 sharp-pointed teeth (acuminate); corollas appearing 4-lobed rather than 2-lipped; fertile stamens 2, exserted; staminodes 2; FRUITS nutlets cup-shaped and with corky edges: HABITAT moist meadows at mid elevations; throughout the northern United States and scattered in the Southwest; blooming July to September.

REFERENCES: #1 American bugleweed (Lycopus americanus): rhizomes Foster (1990 p. 70); leaves Tilford (p. 22). #2 rough bugleweed (Lycopus asper): tuberous roots Couplan (p. 374) and Yanovski (p. 54). #3 northern bugleweed (Lycopus uniflorus): tuberous roots Couplan (p. 374), Duke (pp. 122-123), Facciola (p. 127), Moerman (p. 148), and Yanovski (p. 54).

Horehound

FAMILY: Mint family (Lamiaceae) – Marrubium genus.

SPECIES: Horehound (Marrubium vulgare L.).

TO UTILIZE AS FOOD: (flavoring only): The leaves and flowers can be used to flavor tea, candy, cough drops, and other things. Other parts are inedible, which is unfortunate because horehound is a prolific seed producer. Horehound leaves are terribly bitter and certainly don’t rank among the better seasonings that the mint family has to offer. Horehound is more of a medicine than a seasoning. Compounds in the various parts act as expectorants, meaning they clear the lungs of congestion. That’s why horehound was traditionally added to cough drops. Using the leaves and flowers in culinary endeavors generally requires the addition of sugar to counteract horehound’s bitterness. Finding an appropriate place for the “old-tire” flavor in recipes may prove to be challenging. Horehound tea is excessively bitter and marked with tar-like and latex-like overtones. Although very common, horehound is of little value to southwestern foragers.

NOTES: Throughout the development of this book, I tried a lot of wild foods, including some that I probably shouldn’t have tried, such as the seeds of horehound. No parts of horehound are known to be edible, except as flavorings, and the following notes are not meant to imply otherwise. Why the various parts are inedible is uncertain, but if they were edible, ancestors of modern-day Europeans would have used them as food. Horehound is a prolific seed-producer. Originally native to Europe, Asia, and northern Africa, it’s now a widespread weed on all continents except Antarctica. Freshly gathered horehound seeds are brown and soft enough to eat without processing. The firm crunch is pleasant, but the “old tire” flavor is a long way from appealing. Toasting dramatically improves the flavor and only requires a few minutes. Charring the seeds, followed by brewing them in water, produces a coffee-like beverage. The rounded seed heads look similar to those of chia, but closer examination reveals some obvious differences. Seeds of horehound are difficult to obtain because the heads retain a flexible quality and don’t readily crumble. Toward the end of summer and well into autumn, the heads turn light brown and dry out. Finely chopping the heads may be necessary to release the seeds. Considering the abundance of horehound, it’s unfortunate that the various parts are inedible. Consumption is definitely not recommended.

IDENTIFICATION: Only 1 species of the Marrubium genus is found in the United States. Horehound (M. vulgare) is easy to recognize by the presence of 10 calyx teeth. Most mints only have 5 calyx teeth.

Description of horehound (Marrubium vulgare): FORM bushy, perennial plant about 30-90 cm tall; LEAVES simple; opposite; blades generally ovate; margins with rounded teeth; surfaces strongly wrinkled and densely hairy; FLOWERS perfect, irregular, ovary superior, and arranged in head-like clusters intermittent along the upper stems (verticillate); calyces with 10 hooked teeth; corollas white and with the upper lips deeply notched; styles and the 4 fertile stamens completely within the corolla tubes; FRUITS nutlets; HABITAT fields, roadsides, and disturbed areas over a range of elevations; common throughout most of the United States; blooming May to October.

REFERENCES: Horehound (Marrubium vulgare): leaves (as tea, candy or flavoring) Balick (pp. 202-203), Couplan (p. 375), Miloradovich (pp. 89-90), and Swenson (pp. 94-96); flowers (as tea) Vizgirdas (p. 118).

Beebalms

FAMILY: Mint family (Lamiaceae) – Monarda genus.

SPECIES: #1 lemon beebalm (Monarda citriodora Cerv. ex Lag.). #2 wild bergamot or mintleaf beebalm (Monarda fistulosa L.). #3 spotted, plains, or pony beebalm (Monarda pectinata Nutt.).

TO UTILIZE AS FOOD: Beebalms are aromatic plants with “a bit of a sting.” Leaves and flowers of all species listed above can be used as seasonings or potherbs. Consuming meal-size quantities on a regular basis may be unhealthful, so caution is advised. Native Americans used these plants primarily as seasonings. Beebalms are easy to gather and available from late spring to early autumn.

Lemon beebalm (M. citriodora) is very similar to wild bergamot described below in terms of edibility. Fresh leaves and flowers taste extremely spicy. No acrid, bitter, soapy, tar-like, or latex-like accents are apparent. Boiling effectively subdues the spicy character and eliminates most of the minty overtone, so these parts serve well as potherbs. The resulting broth/tea is equally mild. Flowers alone steeped in hot water make a superb tea. A cold infusion of the flowers served over ice and garnished with a lemon slice is equally superb. Gathering lemon beebalm is easy. It prefers the southern Great Plains, but one variety, austromontana, is common in the Southwest where it blooms from May to September and offers foragers an interesting variation to the usual fare.

Wild bergamot (M. fistulosa) leaves are powerfully minty when eaten fresh. Younger leaves are milder than older leaves, though not by much. Regardless of age, the flavor is intense. Medicine-like and citrus-like accents may also be present. The purple flowers are equally strong-flavored. Leaves and flowers are chewable, nonfibrous, and suitable as potherbs. Boiling vastly improves the flavor. The resulting broth/tea is not spicy or bitter, and surprisingly, it’s not like Earl Grey tea. The flavoring for Earl Grey tea comes from the fruit of a citrus tree called bergamot orange (Citrus bergamia) native to southern Europe. Wild bergamot described here is unrelated, but the aroma of fresh plants bears resemblance to bergamot orange. Wild bergamot consists of several varieties. Only the menthifolia variety inhabits the Southwest and it usually blooms from June to August.

Wild bergamot (M. fistulosa) seeds become available in autumn, but they’re not reported to be edible. Consumption of any plants or parts of plants lacking a well-established history of edibility is absolutely not recommended, and any notes presented on such plants or parts are not meant to imply any fitness for consumption. Simply turning the flower heads of wild bergamot upside down releases a wealth of seeds. When eaten fresh, the seeds are delicately crunchy. The flavor is bland, similar to chia seeds, and without a minty overtone. Considering all the bitter flavors out there, bland foods are always welcome. Wild bergamot seeds are contained within calyx tubes that tend to split open along naturally precut sutures. Each tube contains two tiny, dark-brown seeds. Wild bergamot is fairly common in the southwestern mountains, but it’s more of a flavoring than a food, and no references indicate that the seeds are edible.

Spotted beebalm (M. pectinata) is very similar to wild bergamot described above in terms of edibility, so I’ll just summarize. Fresh leaves and flowers taste extremely spicy. No acrid, bitter, soapy, tar-like, or latex-like accents are apparent and the texture is soft, tender, and easily chewable. Spotted beebalm is at home in the Southwest and gathering a supply is easy. Dried plant materials retain aromatic qualities for at least several months, so they can be used as seasonings for soups, stews, and other things at a later date, even through the winter.

IDENTIFICATION: The Monarda genus is represented by 15-20 species in the United States, all of which are native. Only 5 species occur in the Southwest, and only those described below are well established. Texas has additional species, some of which are rare. Very few members of the mint family have flowers with only 2 fertile (meaning anther-bearing) stamens.

Description of lemon beebalm (Monarda citriodora var. austromontana): FORM upright plant about 10-40 cm tall; LEAVES simple; opposite; blades narrowly to widely lance-shaped; margins smooth or toothed; FLOWERS perfect, irregular, ovary superior, and arranged in axillary and terminal head-like clusters (verticillate); bracts green, white, yellow, pink, or purple; calyces with 5 nearly equal spine-tipped teeth and 15 veins; corollas white or pink, and 2-lipped with the upper lip long, narrow, hairy, and arching; center lobe of the lower lip often appearing cut off; fertile stamens 2; staminodes 0-2; anthers spreading, connected end-to-end; FRUITS nutlets smooth; HABITAT plains, mesas, and meadows; Arizona and New Mexico; blooming May to September. NOTES: The citriodora variety grows primarily on the southern Great Plains.

Description of wild bergamot (Monarda fistulosa var. menthifolia): FORM upright, aromatic, perennial plant about 30-90 cm tall emerging from a rhizome; LEAVES simple; opposite; stalks short, usually less than 1 cm long; blades lanceolate or triangular; margins smooth or toothed; FLOWERS perfect, irregular, ovary superior, and arranged in solitary head-like terminal clusters subtended by colorful bracts; calyces with 5 nearly equal teeth and 15 veins; corollas deep pinkish-purple and 2-lipped, with the upper lip long, narrow, and arching; fertile stamens 2; staminodes 0-2; anthers spreading, connected end-to-end; FRUITS nutlets smooth; HABITAT mountain meadows, forests, and canyons; common in the western United States; blooming June to August. NOTES: Several varieties are recognized, but only the menthifolia variety inhabits the Southwest.

Description of spotted beebalm (Monarda pectinata): FORM upright, annual plant about 10-30 cm tall; LEAVES simple; opposite; blades narrowly to widely lance-shaped; margins smooth or toothed; FLOWERS perfect, irregular, ovary superior, and arranged in axillary and terminal head-like clusters (verticillate); bracts usually green; calyces with 5 nearly equal spine-tipped teeth and 15 veins; corollas white or pink, and 2-lipped with the upper lip long, narrow, hairless, and arching; center lobe of the lower lip usually round-pointed; fertile stamens 2; staminodes 0-2; anthers spreading, connected end-to-end; FRUITS nutlets smooth; HABITAT sandy plains and mesas; primarily of Arizona and New Mexico, and northward to Wyoming and Nebraska; blooming May to September. NOTES: No varieties or subspecies are currently recognized.

REFERENCES: Francois Couplan (on page 378) indicates that the leaves and flowers of the following species are edible: #1 lemon beebalm (Monarda citriodora), #2 wild bergamot (Monarda fistulosa), and #3 spotted beebalm (Monarda pectinata).

Coyote Mint

FAMILY: Mint family (Lamiaceae) – Monardella genus.

SPECIES: Coyote mint (Monardella odoratissima Benth.).

TO UTILIZE AS FOOD: Leaves of coyote mint can be added to salads or steeped into tea. Coyote mint is strongly aromatic, yet mildly flavored. Fresh leaves taste minty, nonspicy, nonpeppery, and similar to beebalms (of the closely related Monarda genus). Cooked or dried leaves taste about the same as fresh leaves. Tea made from the aboveground portions has a mild bite and a light-green color. Dried leaves and flowers make fine seasonings suggesting pennyroyal (Mentha pulegium). Very little aroma is lost upon drying. Coyote mint can carpet entire mountainsides. Gathering a supply doesn’t require much effort, except for climbing the mountain!

NOTES: Coyote mint blooms anytime from May to September depending on elevation and local growing conditions. Native Americans used this plant primarily as a seasoning rather than a food item. Coyote mint is a small plant, but it has a “big” aroma. You’ll probably smell it before seeing it. Long before the chemical industry existed, plants like coyote mint served as natural insect repellents. I never tested this aspect of mints, but it’s certainly worth trying and better than being a walking biohazard. The coyote mint sampled for this reference was gathered from colonies in the Abajo Mountains of southeastern Utah. In addition to all the uses mentioned so far, coyote mint was also used to prevent colds, relieve digestive complaints, and purify the blood. As a tea or culinary seasoning, it’s probably not worth climbing a mountain to obtain a supply, but it’s worth trying if you happen to locate a colony in your immediate surroundings. In my opinion, other members of the mint family make better seasonings.

IDENTIFICATION: The Monardella genus is represented by about 20 species native to the western United States.

Description of coyote mint (Monardella odoratissima): FORM strongly aromatic, perennial plant about 10-40 cm tall from a taproot; LEAVES simple; opposite; blades lance-oval; bases tapering; tips rounded; margins entire; FLOWERS perfect, nearly regular, ovary superior, and arranged in terminal heads; bracts leaf-like and broadly ovate; calyx tubes 5-toothed; corollas white to pinkish-purple, with 5 slender lobes of equal length; styles and the 4 fertile stamens exserted beyond the corolla tubes; FRUITS nutlets; HABITAT mountain meadows, forests, and rocky areas by streams; New Mexico to California and northward to Idaho and Washington; blooming May to September.

REFERENCES: Coyote mint (Monardella odoratissima): leaves and flowers (both parts as seasonings or tea) Couplan (p. 379) and Moerman (p. 158); leaves (eaten as a vegetable) Vizgirdas (p. 119).

Desert Rosemary

FAMILY: Mint family (Lamiaceae) – Poliomintha genus.

SPECIES: Desert rosemary, rosemary mint, frosted mint, or sandmary (Poliomintha incana (Torr.) A. Gray).

TO UTILIZE AS FOOD: The leaves and flowers are suitable for soups, salads, seasonings, and teas. Desert rosemary is a silver-green shrub that looks inconspicuous until masses of purple flowers bloom in spring. Leaves occur in opposite pairs along short stems that connect to the main branches. Numerous stems arise from the branches. Stem tips are tender, but lower stems are woody and need to be excluded. Leaves and flowers can easily be stripped off the stems and tossed into a stewpot. These parts make excellent potherbs. Simmering greatly reduces the minty character and turns the texture to mush. Flowers of desert rosemary have hairy calyces that are undesirable in salads or seasonings. When prepared as potherbs, the calyces are too small to cause problems and usually go unnoticed. Corollas are preferable to calyces. Careful gathering can yield only corollas, along with stamens and pistils. A gentle pull effectively dislodges these parts from the hairy calyces, but gathering a supply in this fashion is tedious. Fresh corollas taste superior to fresh leaves, but both parts make excellent seasonings or additions to salads. Fresh corollas have a delicate sweetness underlying a complex variation of minty overtones including peppermint, lavender, pennyroyal, and rosemary, along with elements unique to desert rosemary. The combination is intriguing and forms the basis of a superb seasoning. Fresh leaves are equally well suited as seasonings, and competing herbs won’t overrun their intensity. Tea made by steeping any parts mentioned above is a fine drink suitable for any occasion. Entire stems can be trimmed, bundled together, and hung to dry for later use. Dried flowers become delicate and tend to fall off the stems. Bundling the flowers towards the middle helps prevent loss. Tea made from fresh parts is superior to tea made from dried bundles, though the difference is minor. Part of the aroma is lost upon drying. Overall, desert rosemary is a fine resource.

IDENTIFICATION: Only 2 species of the Poliomintha genus are found in the United States, of which only desert rosemary (P. incana) is common and widespread. 

Description of desert rosemary (Poliomintha incana): FORM small, hairy, thornless shrub about 50-100 cm tall; LEAVES simple; opposite; blades linear-elliptic; margins smooth; surfaces covered with silvery hairs; FLOWERS irregular, perfect, ovary superior, and arranged individually or in axillary clusters of 2-6; often subtended by bracts; calyx tubes 15-veined and densely hairy; corollas light bluish-purple, 2-lipped, the upper and lower lips about equal in length; styles and the 2 fertile stamens exserted beyond the corolla tubes; anthers spreading on well-developed connectives; staminodes 2, each very short; filaments not jointed; FRUITS nutlets; HABITAT sand dunes; Chihuahuan Desert to the Canyonlands of southern Utah; blooming May to June.

REFERENCES: Desert rosemary (Poliomintha incana): leaves and flowers (flavoring) Couplan (pp. 381-382), Moerman (p. 188), and Yanovski (p. 55).

Sage and Chia

FAMILY: Mint family (Lamiaceae) – Salvia genus.

SPECIES: #1 white sage (Salvia apiana Jeps.). #2 thistle sage (Salvia carduacea Benth.). #3 chia (Salvia columbariae Benth.). #4 purple, desert, or grayball sage (Salvia dorrii (Kellogg) Abrams). #5 Mohave sage (Salvia mohavensis Greene). #6 rose or blue sage (Salvia pachyphylla Epling ex Munz).

TO UTILIZE AS FOOD: All species listed above provide an abundance of valuable seeds that are edible fresh or cooked. In addition, the young stalks of white sage (S. apiana) are edible.

White sage (S. apiana) produces a wealth of reasonably good seeds. Gathering can be done without gloves, but the chaff may irritate sensitive skin. Seeds readily separate from the chaff. White sage is an excellent seed producer, and the seeds tend to persist despite the incessant wind. However, rotted, infested, or aborted seeds can be a problem with this species. Many seeds are just empty shells. Fresh seeds taste rather unappealing due to a bitter latex-like overtone. The texture is initially crunchy, followed by a gummy, bran-like sensation. White sage has a powerful minty aroma that saturates the desert landscape, but no aroma is apparent in the seeds. Toasting is a good way to prepare the seeds. Bitterness and mucilage are barely noticeable after toasting, but the bran-like texture endures. Boiling produces a thick, brown, rather unappealing broth. Grinding is recommended prior to boiling to ease chewing and improve digestibility. White sage grows along the northwestern edge of the Sonoran Desert in southern California. Native Americans considered these plants sacred. Overall, white sage seeds are a valuable resource.

Thistle sage (S. carduacea) was located near Blair Lake in southern California, but it wasn’t sampled because that area is protected. Since this “lake” is dry, it probably shouldn’t be called a lake, but there’s currently no word for a dry lake. My perception of lakes always involved a certain amount of water, so lakes without water seem like something other than lakes. Of course, the idea of dry lakes isn’t so foreign to southwestern natives. Thistle sage is common in southern California, especially the western edge of the Mojave Desert, where it was an important resource to Native Americans. One encounter with it will promptly clarify any confusion about its name. Gathering a supply of thistle sage seeds will require gloves to protect delicate hands from the razor-sharp spines. The seeds mature from late spring to early summer and may persist into early autumn.

Chia (S. columbariae) produces extraordinary seeds that easily rank among the best wild foods in the Southwest. Other species also produce good seeds, but chia represents the gold standard of the Salvia genus, maybe even the whole mint family. Every desert forager should know about chia. Gently tapping a chia seed head releases a handful of seeds that are ready-to-eat like an all-natural snack food. These satisfying seeds are normally grayish-brown with black speckles. Fresh seeds have a hearty flavor and a crunchy, chewy, bran-like texture. Any minty overtones come from the leaves rather than the seeds. Chewing a handful of raw chia seeds promptly releases an excess of mucilage. Boiling the seeds also releases mucilage. Chia seeds have tremendous potential for thickening soups and beverages. Grinding the seeds prior to boiling is recommended to ease chewing and promote digestion. Chia seeds are rich in vitamins, minerals, and other important nutrients. They’re practically a health food supplement. Identifying, harvesting, and processing chia couldn’t be much easier. Nothing else in the mint family looks—or smells—like chia. Colonies may be noticed by smell before sight. Plants appear dry, brown, and lifeless when the seeds are ready to harvest, which is typically from May to July. Even at that point, recognizing the plants is easy. They have a distinctive form. The seed heads and a few withered leaves usually endure to assist with identification. Chia is an annual plant. Annuals depend on seed production for survival, so they’re highly motivated to produce seeds, much more so than perennials. Chia seeds are usually solid. Relatively few are empty shells. Seeds are loosely contained within spiny tube-like calyces. Most of the seeds manage to escape on windy days, but a fair percentage remain trapped. Harvesting is best done soon after the plants dry out. Gloves are necessary for this endeavor. Time spent in the scorching desert sun harvesting the seeds is well worth the effort. Winnowing effectively isolates pure seeds. Chaff is rarely a problem. Overall, chia seeds are a top-quality wild food. Very few wild foods ranked of equal importance to Native Americans.

Purple sage (S. dorrii) produces quality seeds that are easy to obtain. Timing the harvest is important because the seed heads disintegrate soon after maturity, leaving only bare stems of what used to be valuable food. The seed heads are free of sharp awns, so harvesting can be done without gloves. Seeds are contained within pouch-like calyx tubes that become dry, papery, and flaky at maturity. These “pouches” readily crumble and blow away as chaff. Stem fragments less readily separate because they approximate the seeds in size and weight. Raw seeds have a delicate, crunchy, bran-like texture. Mucilage content ranges from low to excessive, so the texture may also be slick or gummy. The flavor is neutral, grain-like, and similar to chia seeds. Bitter, tar-like, and latex-like accents are minimal. Toasting is a good way to prepare the seeds, since it makes any mucilage less noticeable. Boiling makes a decent mush, even with a few stem fragments. Grinding the seeds prior to boiling is wise when mucilage is excessive because it makes the seeds easier to chew. Purple sage is a common shrub throughout the southern Great Basin and southward into the Mojave Desert. Seed production depends on seasonal weather conditions. Good harvests are fairly reliable and can be expected from mid to late summer. Overall, the seeds are a fine wild food, but they don’t persist very long, so gather them right away.

Mojave sage (S. mohavensis) produces seeds that are very similar to those of purple sage described above. No major differences occur in the flavor, texture, and aroma. Gathering and processing the seeds is also about the same. Both species are shrubs of the Mojave Desert that can be used interchangeably. Differences are most notable in the leaves rather than the seeds.

Rose sage (S. pachyphylla) was the only species of those listed above not sampled for this reference. A small colony was located in Keystone Canyon of the New York Mountains in southeastern California, but this entire range is a protected area, so the seeds were left alone. Rose sage and the preceding species Mojave sage were of minor importance to Native Americans because these shrubs are scarce and seed production is unreliable.

IDENTIFICATION: About 65 species of the Salvia genus are found in the United States, of which about 20 occur in the Southwest (excluding Texas and California). Recognizing the Salvia genus is fairly easy thanks to the stamens. Most members of the mint family have flowers with 4 fertile stamens. Members of the Salvia genus have flowers with 2 fertile stamens. Fertile stamens bear anthers that produce pollen, which is necessary for reproduction. Infertile stamens (also called staminodes) lack anthers, and therefore lack the ability to produce pollen. This feature combined with the elongated anther connectives is a sure sign of the Salvia genus. Anther connectives are normally inconspicuous structures that connect anthers to filaments. These structures are easily seen in the Salvia genus, often appearing as T-like stamens. Few other mints in the Southwest have such well-developed anther connectives.

Description of white sage (Salvia apiana): FORM aromatic shrub about 6-14 dm tall; LEAVES simple; opposite and concentrated basally; blades lanceolate; margins smooth or finely toothed; surfaces grayish-green from velvety hairs; FLOWERS perfect, irregular, ovary superior, and arranged in interrupted spike-like panicles; corollas white to light bluish-purple and 2-lipped; the lower lip more than twice as long as the hood-like upper lip; styles and the 2 fertile stamens exserted beyond the corolla tubes; anther connectives greatly elongated, thread-like, and resembling the shorter filaments; staminodes 2; FRUITS nutlets ovoid, brown, and smooth; HABITAT chaparral communities; southern California; blooming May to July.

Description of thistle sage (Salvia carduacea): FORM aromatic, woolly, thistle-like, annual plant about 10-80 cm tall; LEAVES simple; clustered basally; blades pinnately lobed or deeply cut; margins wavy and spiny; FLOWERS perfect, irregular, ovary superior, and arranged in 1-4 head-like clusters; bracts lanceolate and spiny; calyx lobes bearing spiny teeth; corollas pale to deep bluish-purple, and 2-lipped; the lips fringed; fertile stamens 2, exserted; anther connectives elongated; FRUITS nutlets ovoid, smooth, and grayish-tan with speckles; HABITAT deserts; southern California; blooming March to May.

Description of chia (Salvia columbariae): FORM aromatic, annual plant about 10-50 cm tall; LEAVES simple; opposite and clustered basally; blades pinnately dissected; margins not spiny; surfaces wrinkled; FLOWERS perfect, irregular, ovary superior, and arranged in 1-4 head-like clusters; bracts spiny; calyces 2-lipped and bearing spiny teeth; corollas pale to deep bluish-purple, 2-lipped, and often spotted; fertile stamens 2; anther connectives greatly elongated, thread-like, and resembling the shorter filaments; staminodes 2; FRUITS nutlets ovoid, smooth, and brown with black speckles; HABITAT deserts; southern California to western New Mexico; blooming March to May.

Description of purple sage (Salvia dorrii): FORM small, aromatic shrub about 2-6 dm tall; LEAVES simple; opposite or clustered; blades ovate, oblanceolate, or elliptic; margins entire; FLOWERS perfect, irregular, ovary superior, and arranged in head-like clusters along the branch tips; bracts rounded, spineless, and often colorful; corollas purple and 2-lipped; the lower lip less than twice as long as the upper lip; fertile stamens 2; anther connectives greatly elongated, thread-like, and resembling the filaments; staminodes 2; FRUITS nutlets; HABITAT throughout the Great Basin; blooming May to June.

Description of Mojave sage (Salvia mohavensis): FORM small, aromatic shrub about 3-9 dm tall; LEAVES simple; opposite; blades lance-ovate or elliptic, 10-20 mm long; margins finely toothed (crenulate); surfaces wrinkled; FLOWERS perfect, irregular, ovary superior, and arranged in head-like clusters at intervals along the stems; corollas blue and 2-lipped; the lower lip less than twice as long as the upper lip; fertile stamens 2; anther connectives greatly elongated, thread-like, and resembling the shorter filaments; staminodes 2; FRUITS nutlets; HABITAT desert mountains of southern California and western Arizona; blooming June to August.

Description of rose sage (Salvia pachyphylla): FORM small, aromatic shrub about 2-8 dm tall; LEAVES simple; opposite; blades obovate, tapering to the bases, and 20-50 mm long; margins entire; surfaces not wrinkled; FLOWERS perfect, irregular, ovary superior, and arranged in head-like clusters at intervals along the stems; corollas rose purple and 2-lipped; the lower lip less than twice as long as the upper lip; fertile stamens 2; anther connectives greatly elongated, thread-like, and resembling the filaments; staminodes 2; FRUITS nutlets; HABITAT desert mountains of southern California and western Arizona; blooming July to October.

REFERENCES: #1 white sage (Salvia apiana): young stalks and seeds Campbell (pp. 141 and 165). #2 thistle sage (Salvia carduacea): seeds Campbell (p. 164) and Couplan (pp. 382-385). #3 chia (Salvia columbariae): seeds Campbell (p. 164), Couplan (pp. 382-385), Moerman (p. 237), and many others. #4 purple sage (Salvia dorrii): seeds Couplan (pp. 382-385) and Noyes (p. 111). #5 Mohave sage (Salvia mohavensis): seeds Noyes (p. 111). #6 rose sage (Salvia pachyphylla): seeds Couplan (pp. 382-385) and Noyes (p. 111).

Hedgenettles

FAMILY: Mint family (Lamiaceae) – Stachys genus.

SPECIES: #1 white hedgenettle (Stachys albens A. Gray). #2 scarlet hedgenettle (Stachys coccinea Ortega). #3 hairy hedgenettle, marsh betony, or woundwort (Stachys pilosa Nutt. var. pilosa = Stachys palustris L. var. pilosa (Nutt.) Fernald). #4 Rothrock’s hedgenettle (Stachys rothrockii A. Gray).

TO UTILIZE AS FOOD: Shoots and leaves of all species in the Stachys genus are reported to be edible (Couplan p. 386), but these reports are infrequent. In addition, seeds of marsh hedgenettle (S. palustris) were eaten by the Goshiute Indians of eastern Nevada and western Utah (Chamberlin p. 383). Many species of the Stachys genus produce tubers that were eaten in Europe (Austin p. 164). At least two species—marsh hedgenettle (S. palustris) and artichoke betony (S. affinis = S. tuberifera)— have been cultivated as a source of edible tubers (Hanelt pp. 2012-2014). Tubers are said to be best from late autumn to early spring. Since hedgenettles tend to prefer moist habitats, most species are uncommon in the southwestern United States. Despite the word “nettle” being part of their name, hedgenettles do not have stinging hairs. Some species are densely hairy, but foragers have nothing to fear about the hairs of hedgenettles. Similarities to nettles are seen in the leaf shape and leaf arrangement rather than any propensity to cause pain. Hedgenettles were of minor importance to Native Americans in the Southwest.

White hedgenettle (S. albens) is found primarily in southern California and southern Nevada. Apparently, despite being listed as edible, its use as food by Native Americans has not been documented. The Kawaiisu Indians called this plant “huguzibi” and used the leaves as corks to seal water storage containers (baskets). The leaves were said to impart a good flavor to the water. Author and edible plant expert Ray Vizgirdas described the leaves as bitter, hairy, and unpleasant. White hedgenettle blooms anytime from April to October and prefers moist habitats.

Scarlet hedgenettle (S. coccinea) has not been described as an edible plant in ethnobotanical literature, except by authors stating that all species in the Stachys genus have edible leaves. This species is common in southern Arizona and New Mexico. The leaves lack flavor and aroma, except for a minty overtone. It’s a mild flavor that’s appropriate for soups and salads. However, the texture is rather gritty. It’s not unusual for these leaves to “get stuck in your throat.” Scarlet hedgenettle produces a wealth of black seeds, but seeds of this species are not reported to be edible and cannot be recommended for consumption. Not all the seeds mature simultaneously, so revisiting the same plant a few days later will likely furnish more seeds. Scarlet hedgenettle is beautiful in bloom, but inconspicuous when the seeds mature. Seeds are contained within dry “cups” (calyx tubes). Each cup contains up to 4 seeds that readily fall out on windy days. Seeds are white inside and surrounded by black coats. No processing is required. The raw flavor is bland, but palatable. It’s generally free of bitter, tar-like, and latex-like flavors seen in other seeds of the mint family. The raw texture is delicately crunchy and completely chewable. Even the bumpy seed coats are chewable rather than bran-like. Toasting the seeds brings out an oily flavor. Scarlet hedgenettle may be a potentially good resource, but the lack of documentation to confirm its edibility is a concern. It prefers moist habitats along streams and blooms from March to October.

Hairy hedgenettle (S. pilosa) is closely related to marsh hedgenettle (S. palustris), close enough to be considered a variety. Fairly recent floras (see Cronquist, Kearney, Martin, or Welsh) don’t recognize hairy hedgenettle as a species. Instead, they treat it as a variety of marsh hedgenettle, which is native to Europe and Asia. Ralph Chamberlin cited the species used by the Goshiute Indians as Stachys palustris, a plant they called “toi’-ya-ba-gwa-nup.” Only Stachys pilosa currently grows in the Goshiute’s homeland in eastern Nevada and western Utah, so either this was the species they gathered or an outlying colony of the nonnative Stachys palustris temporarily settled in the area then disappeared. Since these plants have been classified as the same species, they can probably (but not necessarily) be used in the same way. The Goshiutes gathered the seeds of “this” plant, and the tubers have been utilized as food in Europe. Author and edible plant expert Francois Couplan describes the flavor of Stachys palustris tubers as nutty and the texture as crispy. Other accounts also describe these tubers favorably. Apparently, cultivation is required to produce tubers of significant size, but wild plants are still worth investigating. Like its European counterpart, the North American Stachys pilosa produces small tubers at the ends of creeping rhizomes. According to Arthur Cronquist in “Intermountain Flora” (volume 4, page 322), Stachys palustris has darker purple corollas and more spreading calyx teeth than Stachys pilosa. Hairy hedgenettle is found in moist habitats nearly throughout North America, but it’s uncommon in the southwestern United States and therefore not of much value to foragers in that region. Flowers bloom from June to August.

Rothrock’s hedgenettle (S. rothrockii) has not been described as an edible plant in ethnobotanical literature, except by authors stating that all species in the Stachys genus have edible leaves. A nearly identical species has been reported to be edible, but this statement is not meant to imply any fitness for consumption. Only consume species known to be edible. Rothrock’s hedgenettle is found in alkaline-clay soils of Arizona, New Mexico, and Utah, and blooms from June to July.

NOTES: My progress on this genus was unsatisfactory. Of all the species, I only located scarlet hedgenettle, and that’s not the species that was utilized for seeds or tubers. Due to the lack of abundance in the Southwest, the various hedgenettles will be of little value to future foragers. 

IDENTIFICATION: The Stachys genus is represented by 30-35 species in the United States, of which only 4 occur in the Southwest (excluding Texas and California). Only 1 of these 4, scarlet hedgenettle (Stachys coccinea), has red flowers.

Description of hedgenettles (the Stachys genus): FORM upright, annual or perennial plants about 30-140 cm tall; sometimes from tubers or thickened rhizomes; LEAVES simple; opposite; blades lance-triangular; margins usually toothed; surfaces net-veined; FLOWERS perfect, irregular, ovary superior, and arranged in whorls (verticils) in the leaf axils; the whorls subtended by leaf-like bracts and sometimes forming interrupted terminal spikes; calyces with 5 teeth of essentially equal length; the teeth often spine-tipped; corollas white, pink, purple, or red, 2-lipped, often spotted, and often with a ring of hairs inside the tube (pilose-annulate); upper corolla lips helmet-shaped; lower corolla lips 3-lobed, with the center lobe much bigger than the side lobes; fertile stamens 4; anthers spreading; FRUITS nutlets ovoid, brown to black; HABITAT marshes, edges of lakes, streams, canyons, fields, and moist rocky areas; nearly throughout North America, also in Europe, Asia, and the southern hemisphere; blooming March to October.

REFERENCES: Couplan (p. 386) indicates that the young shoots and leaves of all species in the Stachys genus are edible. #1 white hedgenettle (Stachys albens): leaves and flowers (eaten as vegetables) Vizgirdas (p. 118); leaves (used as corks) Zigmond (p. 65). #2 scarlet hedgenettle (Stachys coccinea): no specific references to edibility. #3 hairy hedgenettle (Stachys pilosa): no specific references to edibility. #4 Rothrock’s hedgenettle (Stachys rothrockii) no specific references to edibility. Additional reference for a closely related species: marsh hedgenettle (Stachys palustris): tubers Austin (p. 164), Couplan (p. 386), Facciola (p. 137), Hanelt (pp. 2012-2014), and Kirk (p. 83); seeds Chamberlin (p. 383).