Mint (Yerba Buena)

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Mint (Yerba Buena) 2.jpg
Mint (Yerba Buena) in half wine barrel

About Mint (Yerba Buena) - Clinopodium douglasii

Yerba Buena is a perennial plant of the mint family that grows up to 1 meter long. Leaves are elliptic in shape, and produces small, hairy whitish, or purplish flowers. In the Philippines, Yerba Buena is grown in high elevated areas. As medicinal plant, the parts used are leaves and stem.

Medical Uses:

  • Promotes good health, if taken as tea.
  • Sniffing crushed fresh leaves is effective for dizziness.
  • Leaves soaked in a glass of water is used as mouthwash.
  • Decoction of leaves is used for migraine, headaches, fevers, toothaches, stomach aches, muscles and joint pains, and dysmenorrhea.
  • Pounded or crushed leaves is used to treat insect bites.

What other websites are saying about Mint (yerba buena)

Yerba buena or hierba buena is a name of Spanish origin used for a number of aromatic plants, most of which belong to the mint family. The Spanish name hierba buena translates as "good herb". The specific plant species regarded as yerba buena varies from region to region, depending on what grows wild in the surrounding landscape, or which species is customarily grown in local gardens. Perhaps the most common variation of this plant is spearmint (Mentha spicata). The term has been (and is currently) used to cover a number of aromatic true mints and mint relatives of the genera Satureja or Micromeria. All plants so named have medicinal properties, and some have culinary value as herbal teas or seasonings as well.

Scientific Names: Mentha arvensis Linn.

Yerba Buena is also knows as: Hierba buena (Span.), Minta (Italy), Minze (Germany), Marsh mint (English), Mint, peppermint (Engl.), Po-ho (Chin.)

Yerba buena (Clinopodium douglasii) is a rambling aromatic herb of the mint family that is known and used as herbal medicine worldwide.

Yerba Buena is a perennial plant that grows up to 1 meter in height with oblong shaped leaves with toothed margins. Flowers are hairy and the color is bluish to purplish with axillary head like whorls.

Yerba Buena are grown throughout the world from North America to Asia. The plant takes the form of a sprawling, mat-forming perennial, and is especially abundant close to the coast.

Yerba Buena is more popular for its culinary application because of its minty flavor. Used in salads and as flavor for cooking foods. Yerba buena aroma is also used for scents and fragrances.

Herbal remedies in zamboanga.PNG

News About Yerba Buena / Mint

Yerba Buena (Clinopodium douglasii)

(rullanamador)

YERBA BUENA it is a one of mint family, is kind of herbs. An aromatic plant used as herbal medicine whole wide world. This perennial plant’s grow from 0.6 meters to 1 meter. It has elongated leaves and in summers, it bears small whitish or purplish flowers. Such flowers possess both male and female organs that allow it to be pollinated by bees and animals of the same nature. The word Yerba Buena originated in Spanish they called "good herb"..

Before its medicinal value has been recognized, Yerba Buena was first used as an ingredient in numerous cuisines. It became popular because of its distinctively strong spearmint flavor, thus making it ideal for salads. The leaves are the source of this flavor, and they may be added to viands and meals, either raw or cooked. It has also been effective to drive away rats and other rodents, because of its strong smell of mint that it emits. Thus, besides its medicinal value, it has long been recognized to have strong commercial demand due to the variety of uses that the plant have.

Centuries as tea and herbal medicine as a pain reliever (analgesic). Native American Indians used it even before the "white men" colonized the Americas. Today, this folk medicine's efficacy has been validated by scientific research. In the Philippines, Yerba Buena is one of the 10 herbs endorsed by the Department of Health (DOH) as an effective alternative medicine for aches and pains. It has been recognized for its antiseptic, anti-cancer, diuretic, anti-spasm, anti-emetic activities. Properties of this herbal plant are also found to function as stimulant and to have restorative effects.

As an herbal medicine, a decoction (boil leaves then strain) of Yerba Buena it is also effective for minor ailments such as headaches, toothaches, and joint pains. It can also relive stomachaches due to gas buildup and indigestion. The fresh and dried leaves can both be used for the decoction. And because Yerba Buena belongs to the mint family, soaking fresh leaves in a glass of water (30 to 45 minutes) makes a good and effective mouth wash for a clean, fresh smelling breath.

Used to treat:

• used to treat in Arthritis
• cure Head aches
• cure Tooth aches
• used in Mouth wash
• Relief of intestinal gas
• treat in Stomach aches
• Indigestion
• Drink as tea for general good health.

Preparation & Use:

• Wash fresh Yerba Buena leaves in running water. Chop to size for dried leaves, crush) and boil 2 teaspoons of leaves in a glass of water. Boil in medium heat for 15 to 20 minutes.
• As analgesic, take a cupful every 3 hours.
• For tooth aches, pound the fresh leaves, squeeze juice out and apply on a cotton ball then bite on to the aching tooth.
• Yerba buena leaves may be heated over fire and placed over the forehead for headaches.
Stems of Yerba Buena may be crushed and applied directly to bruises. Folkloric use include poultice preparation and the oil extracts from its stems are suggested to be a remedy for cancerous tumors. Caution should be observed in taking this herbal medicine as it can be toxic in large doses.

Medicinal and Edible Plants of the California Redwood Understory

(Ecological Concerns Admin)

There is a plethora of medicinal and edible plants living in the foggy shadows of the California Redwoods. Below is a short list of great natives to use in your shade garden or observe in their natural environment. *

Madrone / Arbutus menziesii - Both the fruits and the flowers are edible, although the fruits are high in tannins and therefore are sometimes made into cider. Long known as bee plants, madrones provide honeybees with ample nectar and pollen and are important tree species for commercial beekeepers. Madrone wood is dense and durable, making it popular as a flooring material and an efficient fuel source. The bark has also been used to tan leather and the wood to make charcoal for gunpowder.

California Hazelnut / Corylus cornuta - People have utilized them as a rich food source for centuries, and the nuts are still grown commercially in some places. In the San Francisco and Monterey Bay areas, indigenous Californians in the Muwekma Ohlone, Rumsien Ohlone, Amah Mutsun, and Ohlone/Costanoan/Esselen Nations did, and still do, eat the nuts whole or boil them to extract the flavorful oil. Hazelnut wood is used for arrows, hooks, utensils, baskets, and fishing traps.

Huckleberry / Vaccinium ovatum - Huckleberries are some of the tastiest of California’s native berries and can be eaten fresh, dried, or preserved. They are a close relative of the blueberry and have a high Vitamin C content.

Salal / Gaultheria shallon - The berries grow sweeter with autumn frosts, and can be eaten fresh or made into jams, preserves, pie fillings, or even wine. Native Americans utilized them as a regular food source, often drying them into cakes and mixing them with bear fat. The leaves can be used to flavor soups, and also have medicinal value as anti-inflammatory teas, tinctures, and poultices.

Wood Rose / Rosa gymnocarpa – The hips contain high levels of Vitamin C, as well as calcium, phosphorous, and iron. They can be eaten raw or cooked; however, it is important to first remove the seed hairs as they can cause irritation to the mouth and throat. Shoots and petals can also be eaten raw, and the seeds (hairs removed) are high in Vitamin E, good as a nutritional supplement, ground and added to flours. There are many medicinal uses for the wood rose: chewed leaves can be applied to reduce localized pain and swelling, as well as to make teas. The pliable woody stems can be bent into hoops or used to make arrows.

California Grape / Vitis californica – The grapes, enjoyed by wildlife and humans alike, can be eaten raw or made into jams and jellies. Young tendrils are also edible either raw or cooked, and tender leaves can be wrapped around other foods and baked to enhance the flavor. Native Americans use the roots and vines in basket and rope making and obtain a yellow dye from the leaves. Wild California grapes are also credited as the saviors of the European wine industry, when most of Europe’s wine grapes succumbed to a pest outbreak in the late nineteenth century. California grapes were resistant, and since then almost all commercial wine grapes produced globally have been grafted onto California grape rootstock.

Black Cap Raspberry / Rubus leucodermis - The berries are great for eating raw and for making jam (if you can get enough). The flavor is subtle, not as sweet as commercial varieties. Medicinally it is used as an astringent to stop bleeding and treat dysentery. Also the roots and leaves may act as a mild sedative.

Thimble Berry / Rubus parviflorus – The sweet and tangy fruits ripen to a deep red in summer, and can be eaten fresh, dried, or as preserves. Shoots can be peeled and eaten as a vegetable or made into a tonic herbal tea. The bark can be used to make soap, and dried and powdered leaves can be used to prevent scarring from burns.

Woodland Strawberry / Fragaria vesca - In addition to being a good source of vitamin C and antioxidants, both the berries and the leaves of the woodland strawberry act as natural bleach, whitening tooth enamel as well as preventing the buildup of tartar. The leaves and roots were used as far back as the Middle Ages for tooth and gum health. All parts of the plant have been used medicinally, as digestive aids (roots, stalks), astringents (leaves), and antibacterial salves (leaves, juice).

Yerba Buena / Satureja douglasii / Clinopodium douglasii - The small, shiny green aromatic leaves have been used in soothing teas, as a cooking herb, or in potpourris and perfumes. Yerba Buena – the common name of related plants found on several continents – has long been used medicinally by Native American, Mexican, and European peoples for a variety of digestive ailments.

California Spikenard /Aralia californica - Spikenard berries can be harvested and eaten fresh, cooked, or dried. Like its ginseng relatives, is used medicinally as a tonic. The roots are used as an anti-inflammatory remedy and as a cough suppressant and expectorant.

  • Please do not harvest plants on public lands without checking local and state regulations first.

Browne’s Savory: Clinopodium Browneii

By Green Deane
The Mighty Minty Micromeria Brownei

Sometimes in central Florida you will drive past a car accident on the interstate, or another road, and smell mint. You’re not having sensory crossover: That’s Micromeria Brownei, aka Clinopodium Brownei. (klin-oh-POH-dee-um brown-ee-eye)

Micromeria Brownei (my-kro-MARE-ri-a) is a minuscule mint that likes swales and other wet places. It blooms all year and prefers its feet damp most of the time, hence its reference as the “aquatic mint.” Some botanists say M. Brownei var. pilosiuscula (pye-loh-see-USK-yew-lus) can be found only in central and northern Florida, others place it in southern Georgia as well and around the Gulf of Mexico into Central America. Native flower books don’t list it as a native and Micromerias are found around the world, even in wet spots of desert countries.

This writer remembers many car accidents on Interstate 4 at State Road 46 in Sanford, Florida. Though the area has been re-engineered, that interstate’s intersection was a common spot of accidents and the median at the time was low. For about a half a mile to the south the entire center median was nothing but Micromeria brownei and a few other wet-footed plants. Any car that skidded or drove through that area threw up a hint of mint that lasted for days.

M. brownei has many common names. Browne’s Savory seems to be an old standby whereas Creeping Charlie is a favorite with the aquarium, build-a-pond crowd. St. John’s Mint is a recent and becoming popular name (the river that flows through the peninsula of Florida is the St. John’s.) Micromera means little parts, or in this case little leaves and flowers. It is also called Clinopodium brownei, which means “slope footed.” Thanks to a reader I learned it was named after Patrick Browne (1720-1790), who first desribed it as “THYMUS i. Minimus herbaceus, foliis orbiculatis crenatis, floribus singularibus ad alas.” Quite a lot for such a little mint. Browne’s major work was The Civil and Natural History of Jamaica (1756). Pilosiuscula means somewhat hairy but as I write these words I have a living specimen with me and it is nearly hairless. Some references say the mint is very hairy. But even under magnification 30x the M.Brownei I have is not hairy. If it is hairy the hair is extremely small, and “somewhat hairy” is an overstatement… or is it statemint?

If you live in the west coast states of the United States, you can use Clinopodium douglasii, or Yerba Buena, which was also the original name of San Francisco until 1847. It is slightly more tolerant of dry conditions. It can be found as far east as western Montana. Again, making tea is a matter of taste when it comes to amounts, and again, it should be avoided by pregnant women

Green Deane’s “Itemized” Plant Profile

•IDENTIFICATION: A very sprawling, creeping and erect perennial with square stems and opposite leaves. Stems are nearly hairless, flowers have purple splotches on petals and in throat. Entire plant fragrant

•TIME OF YEAR: Available year round, blossoms year round.

•ENVIRONMENT: Grows in all kinds of soil as long as it is constantly damp, full sun to partial shade.

•METHOD OF PREPARATION: Use fresh or dried, make a very nice tea or flavoring.

Yerba Buena Traditional uses of the Good Herb

(Pitlane Magazine)

Traditionally used worldwide for its medicinal properties and culinary value, Yerba Buena (Clinopodium douglasii), known by the Spanish as Hierba Buena or Good Herb, is a rambling, aromatic perennial herb from the mint family. Native to western and northwestern North America, Yerba Buena, introduced by the Spaniards to the eastern world, is now cultivated from North America to Asia. Growing up to 1 meter in height with oblong shaped leaves, Yerba Buena’s sprawling, mat-forming plant with flowers ranging in color from whitish to bluish to purplish is also traditionally grown in gardens or planters for ornamental and aromatic appeal as well as for close proximity when in need of its precious leaves and stems.

The Good Herb, scientifically named Mentha arvensis Linn., is also known by many other names including Minta, Mint, Peppermint, Ablebana, and Po-ho. Its traditional use in salads, as a plating garnish, as a breath freshener, as a flavorful and aromatic herb for food preparation, and as a tea, are perhaps the most popularly known ways of enjoying Yerba Buena’s bounty. However, in 1992, this herb’s centuries old medicinal properties landed it on a list of top 10 medicinal plants for common health problems, published by the Department of Health of the Philippines, in the form of a brochure.

Yerba Buena, used worldwide, yields a volatile oil at 0.22%, containing pulegone, menthol, menthene, menthenone and limonene. Other oils include terpinoline and a-phellandrene. According to Stuart at www.stuartxchange.org, studies have shown that the shoot leaf of this plant gives the highest yield of oil at 0.62% and menthol is present as a major component of all of the oils. Traditional properties are numerous and are as follow:

Carminative (agent used to relieve or prevent formation of gas in the alimentary tract and to ease the passing of this gas)

Stimulant (agent that temporarily quickens some vital process)

Stomachic (agent used in relieving gastric or stomach issues)

Aromatic (having a strong pleasant, order)

Antiseptic (agent that destroys micro-organisms that carry germs and diseases without harming body tissues)

Analgesic (agent used to relieve pain)

Expectorant (agent that promotes coughing up and spitting out)

Antispasmodic (agent used to prevent or soothe spasms especially of the smooth muscles)

Sudorific (agent that induces or increases sweating/perspiration)

Emmenagogue (agent that promotes menstrual discharge)

Anti-nauseant (agent used to soothe dizziness and nausea)

Anti-inflammatory (agent used to reduce inflammation)

Antipruritic (agent that relieves or prevents itching)

Dentifrice (agent used to clean your teeth)

It is easy to see why the Spanish named this plant the Good Herb. Mexican, Native, and European Americans have used this plant for centuries in folk medicine and continue to do so today. Below you will find common ailments and complaints and the traditional uses of Yerba Buena to treat them.

Nausea, Dizziness, and Fainting: Crush or bruise fresh leaves and apply at nostrils to relieve nausea and dizziness and to refresh someone who has fainted.

Insect Bites: To relieve the itch, crush leaves and apply juice to the area that is affected or pound leaves until paste-like and rub on the area that is affected.

Pruritis (intense itching): Apply to the affected area as a wash, the decoction in Cough and Colds.

Cough and Colds: Boil 6 tablespoons of chopped leaves in 2 cups of water for 15 minutes; cool and strain. Divide the decoction into three parts; take 1 part 3 times a day.

Arthritis, Rheumatism, and other Inflammatory conditions: Warm fresh leaves over low flame then pound. Apply pounded leaves while still warm on the painful joints or muscles. Crush fresh leaves, squeeze out the sap and massage on painful parts with or without eucalyptus as an alternative.

Headaches and Fever: Crush fresh leaves and apply to the forehead and temples. The decoction recipe in Cough and Colds is also very effective on headaches and in reducing fevers. Divide into 2 parts and take every 3 hours.

Stomach Ache and Indigestion: The decoction recipe in Cough and Colds is effective here as well. Divide into 2 parts and take every 3 hours. To aid with digestion drink this tea after eating.

Menstrual Pain: Drink an infusion of a handful of leaves soaked in a glass of boiling water. It induces menstrual flow and relieves painful spasms and cramps.

Flatulence, Colic, Griping, Diarrhea, Constipation: For excessive gas in the alimentary tract boil 4 tablespoons of chopped leaves in 1 cup of water for five minutes then strain, waiting to drink the decoction until it is lukewarm. The infusion mentioned in Menstrual Pain also aids in relieving gas pain.

Toothaches: Soak a piece of cotton in the squeezed out sap of either a freshly cut stem or freshly crushed leaves. Insert the cotton directly into or onto affected tooth. The decoction mentioned in Cough and Colds is useful here as well. Divide the decoction into 2 parts and drink every 3 to 4 hours.

Swollen Gums: In 1 cup of boiling water, steep 6 grams of fresh leaves for 30 minutes. Gargle with this infusion.

Mouthwash: In 1 cup of hot water, soak 2 tablespoons of chopped leaves for 30 minutes then strain. Gargle with this solution.

Dentifrice: Apply dried, powdered plant with a toothbrush as an alternative to toothpaste.

This fascinating, beautiful, aromatic and highly useful herb is a wonderful addition to any garden, kitchen, medicine cabinet and first aid kit.

Quezon province plants seeds of medicinal agro-industries

By Delfin T. Mallari Jr. (Inquirer Southern Luzon)

‘We are now shifting to a healthier lifestyle. We are more conscious of what we eat and drink’

LUCENA CITY—For Romulo Ayag, an organic farming advocate in Barangay Pili in Sariaya town of Quezon province, herbal plant agriculture offers farmers a bright promise.

“Farming nowadays can reap millions of pesos if one hits the jackpot,” Ayag says.

A son of a farmer couple from Lobo, Batangas, the 58-year-old Ayag has four children—three of them working abroad while the youngest had just returned from an overseas job to join him in the farming business.

Half of the family’s two-hectare farm is planted with “pinakbet” (an IIocano dish) vegetables while the remaining half is devoted to turmeric (yellow ginger) and siling labuyo (chili pepper), which are not only popular as a food additives but known for their healing properties.

Ayag is one of several partners or “cooperators” of the Quezon Herbal Industry Program (QHIP), which the provincial government launched in 2014. The program aims to explore the business potential of growing herbal plants, possibly an emergent industry in the country.

Walter Dapla, QHIP coordinator, says the provincial agriculture office introduced the program as an alternative livelihood program to residents during a rehabilitation caravan, which the provincial government led in areas devastated by Typhoon “Glenda” (international name: Rammasun) in 2014.

“The response was very positive. Many were interested, especially local government officials,” Dapla says.

The provincial agriculture office chose six towns—Sariaya, Tayabas, Pagbilao, Padre Burgos, Agdangan and General Luna—as pilot areas for the program where planting materials like lemongrass (tanglad), turmeric, chili pepper, moringa (malunggay) and lagundi (Vitex negundo) were distributed.

A farmer who wants to be a cooperator should own an easily accessible farm land with an adequate water source. “But most importantly, the farmer is willing to learn,” Dapla says.

The program will provide cooperators with training, seminar and technical support from agricultural technicians and experts.

After harvest, the cooperators are not obliged to pay back the provincial government from their earnings. Instead, QHIP will help farmers sell their harvest.

“All earnings will remain with the cooperator so they can shoulder the cost of the next planting season,” he says.

Further, the provincial government aims to establish a processing facility in Pagbilao to serve as drying and grounding area for medicinal plants.

Quezon Gov. David Suarez, in an executive order, created the QHIP committee composed of different government agencies, academic institutions and representatives from the private sector that drew up an Herbal Industry Development Program.

The program has five major components—research and development, enhancement of herbal production, information and education, promotion and marketing, and agro-enterprise development.

Provincial agriculturist Roberto Gajo, remembers Celso Diaz, former director of the Department of Environment and Natural Resources-Ecosystem Research and Development Bureau, as saying that herbal plants are sleeping treasures due to their [still to be] fully realized potential.

“QHIP, in some way, provides a response to Dr. Diaz’s challenge of using herbal plants not only [to] address health-related issues, but also contribute to poverty alleviation and the promotion of a healthy environment,” says Gajo.

He adds that hundreds of hectares of farm lands in the province have been planted with medicinal plants.

QHIP has also partnered with the Department of Education’s vegetable garden program in encouraging the cultivation of medicinal plants.

“Through this, students become aware of the uses and importance of medicinal plants,” Gajo says.

Jaime Galvez-Tan, former secretary of the Department of Health and proponent of traditional and natural medicine, says Quezon has the potential to be the Philippines’ center for medicinal plants and to be the first province with agro-industries in medicinal herbs.

Galvez-Tan, a QHIP consultant, noted that with over 1,500 indigenous herbs and plants across the country, herbal medicine could be a multibillion-peso industry, just like in Thailand and Singapore.

The World Health Organization estimates that eight of 10 people across the globe use herbal medicine because it is cheaper and more available than pharmaceutical drugs.

The Philippines’ natural and organic products have an estimated total export value of about $153 million in 2011, government data show.

The major contributors to the sector’s growth are the medicinal plants, and food and personal care segments.

Also, the Food and Drug Administration (FDA) has approved the therapeutic use of 10 Philippine medicinal plant species. These include lagundi for cough and asthma; sambong, kidney stones; ampalaya, lowering of blood sugar and anti-diabetes; garlic, against cholesterol; guava, oral/skin antiseptic; tsaang-gubat, mouthwash; yerba buena, for pain and fever; niyog-niyogan, parasitic worms; acapulco, antifungal; and ulasimang bato, for uric acid in the blood.

Last year, the provincial government started the construction of the Quezon Adventure Park-Quezon Protected Landscape Herbal Pavilion at the Quezon Protected Landscape (formerly Quezon National Park), along the popular zigzag road in Atimonan town.

The facility will have a QHIP showcase, where various herbal plants will be found. It will also serve as a display center for products produced by different organizations, cooperatives and individuals involved in the herbal medicines program.

“We are now shifting to a healthier lifestyle. We are more conscious of what we eat and drink,” says Suarez, the governor. “I want Quezon province to spearhead and to capitalize on that movement.”

He called on local officials to develop and propagate herbal and medicinal plants and turn this activity into a vibrant industry.

“We will not only earn from it; it will also make our community a lot healthier,” Suarez says.

A Gift From The Garden; Native Groundcover Makes a Perfect Drink

(PerJoy)

Soothing and refreshing, all at the same time, a cup of tea centers me and gives a pleasant pause. The heady scent, of mint in particular, brings both comfort and focus. Sipping something warm and fragrant provides a meditative moment that can warm the body and soothe the soul.

Technically a flavorful herb or leaf that is steeped in liquid is a tisane. Only the leaves of Camellia sinensis are properly referred to as “tea”. Although I am experimenting with growing genuine tea in my garden, my current rant refers to the tisanes that can be made from plants easily grown in a low-water, California garden. It’s such a treat to step outside and snip a few leaves for brewing or to harvest more for drying and to gift to friends.

There are many herbs and leaves that make a delicious infusion or beverage but members of the mint family are some of the best known and appreciated. Classic spearmint and peppermint, although lovely, need lots of moisture to be happy. In California, we have a versatile native plant that can be abundant in forests and chaparral and is an easy addition to pots or shady places in a garden design as well.

Yerba Buena is the common name of one of my favorite tisane-making plants. Yerba Buena, or “good herb” in Spanish, can also refer to many plants in the mint family, depending on where you live. The latin name of this little plant can be somewhat confusing as well, as there are several synonyms and older names by which it is still sometimes known. So, to be clear, I am talking about Clinopodium douglasii, aka Micromeria douglasii aka Satureja douglasii, which is native to the West Coast of North America.

In the garden; Yerba Buena is generally a well-behaved groundcover that does particularly well in the dry-shade of oak trees. It’s slender stems with small, paired leaves gently rest on the thick duff of fallen oak leaves and can wait out water-less periods for amazing amounts of time. It stays very low and sends out long runners that can root at the nodes when they have a little moisture and accommodating soil.

The plants look very nice as additions to pots where the long runners can cascade down the sides. Dry periods tend to make the leaves a little darker and sparse, but quite fragrant, while more moisture or tip pruning keeps them brighter and fuller and generally more lush-looking.

In the kitchen. Yerba Buena can be used the way you would use any mint. But I think the best way to appreciate it’s bright citrus-woodsy mint flavor is a simple infusion. Snip some leaves and gently rinse them in cool water, then simply add to a cup and pour good, heated water over the leaves, steep for 1-2 minutes and drink the result. You can brew the drink in a tea pot or glass jar as well. For extra flavor the leaves can be bruised or lightly crushed to release extra amounts of the fragrant oil. The resulting beverage is delicious plain or sweetened, hot or iced.

If you’re ready for something with an extra kick, use Yerba Buena as the mint component for a mint julep. Yes, that classic drink is generally used to cool down in a hot southern summer but for a wintry day serve the whole thing warm and think of it as a Cali-Julep or “January Julep”…talk about soothing…

If you want to store it or gift it, let the leaves of Yerba Buena air dry, with or without the stems. Then use the dried leaves whole or crushed as you would fresh, or choose a beautiful container to give as a gift. The slender but sturdy stems have a good consistency for tying or knotting, so you can embellish or wrap the container with a strand of the plant itself.

More inspiration; Judith Larner Lowry notes in her book “California Foraging”, that “Spanish senoritas in Old California used to drape the hems of their ball gowns with swags of Yerba Buena..” to create a lovely fragrance for an evening of dancing. What a delightful image.

This got me thinking that the flexible stems might make a nice, but temporary, bracelet. Wrap a wrist with a single strand or add to a stack of bangles, they will give off their scent as they lightly bruise against the wrist. Make them for little take home favors at your next tea party, they can make sweet little sachets as well. Either way, enjoy the gentle release of that refreshing fragrance, with the dancing being optional.

Yerba Buena; Grow it, use it, share it, gift it.

Zone for the Yerba Buena Plant

By Michelle Wishhart (Demand Media)

Also known as Oregon-tea, yerba buena (Clinopodium douglasii) is a low-growing, perennial member of the mint (Lamiaceae) family that may grow up to 6 feet long. The plant's common name "yerba buena" is Spanish for "good herb." Yerba buena is suitable for U.S. Department of Agriculture plant hardiness zones 7 to 10, where it requires little maintenance and care.

Location

A native of the United States and British Columbia, yerba buena occurs naturally as an understory plant in forests below 3,000 feet in elevation. It may also be found alongside seasonal creeks. Yerba buena is associated with trees such as bay laurel (Umbellularia californica) and a variety of oaks (Quercus spp.). The herb is tolerant of temperatures as low as 5 to 0 degrees F. Yerba buena prefers partially shaded conditions in the home garden.

Culture

Yerba buena will grow in most soil types with a pH between 6.0 and 8.0, including sandy soils and clay soils. It requires regular watering to look its best, though Las Pilitas Nursery reports that it will survive on as little as 15 inches of rain annually. The plant thrives in misty, foggy conditions. Yerba buena will grow well in a container as long as there is a hole for drainage. Container plants dry out more quickly and will need more frequent watering than plants in the ground.

Features

Yerba buena boasts mint-scented leaves that can be plucked and steeped with hot water to make a soothing tea. The minty fragrance that makes yerba buena appealing to humans is a deterrent to garden pests such as deer. Yerba buena is an attractive ground cover for a moist, shady area, offering bright green, velvety leaves and small, charming white flowers. The leaves can be placed inside clothing to act as a perfume.

Propagation

Yerba buena may be propagated by seed, sown in the spring in a greenhouse and moved into individual pots for its first year. Seeds can then be planted in the garden as soon as spring frosts have passed. Yerba buena may also be propagated by division, done in the spring, or by cuttings taken in the early summer. Cuttings should be kept in a lightly shaded greenhouse until they produce roots.


Four native teas of the Pacific Northwest

By Angela Dorsey (Victoria Nature Examiner)

To brew an aromatic, medicinal tea, you may not need to go far beyond your back door. Here are four tasty teas you can brew from native plants in the Pacific Northwest region:

Yerba Buena (Clinopodium douglasii)

Yerba Buena (‘good herb’) may be used on its own or combined with spearmint, lemon balm, or chamomile to make a refreshing tea, and is also used to flavour less palatable teas. Gather the runners from April to September and hang together to dry. Once dry, strip the leaves and flowers (if any) and store. To prepare, put a few leaves in a cup, pour boiling water over the leaves, and steep for ten minutes. Yerba Buena can be consumed as a diaphoretic if you have a mild fever. It has also been used as a skin wash for rashes and prickly heat, but as many other herbs can be used for this purpose, it is better to save your Yerba Buena for drinking.

Labrador Tea (Ledum glandulosum, Ledum groenlandicum)

These aromatic leaves, and occasionally their flowers, have been widely used for making tea. Gather the leaves after seeding in the summer and fall, break off the leaf tips, and dry loosely in a paper bag. This tea was commonly used by native peoples to treat colds, sore throats, and allergies. Also, though it is a mild laxative, it soothes diarrheaand upset stomachs. Glandular Labrador Tea (L. Glandulosum), also known as Trapper’s Tea, can also be used as a relaxant. A warning however: large amounts of Labrador Tea can produce drowsiness, increased urination, and intestinal disturbance, plus it is not to be used during pregnancy.

Wild Mint (Mentha arvensis)

This versatile plant has many uses. Native peoples used Wild Mint tea for treating colds, coughs, fevers, upset stomachs, gas, vomiting, kidney problems, and headaches. Again a word of caution: though some domestic mints can be used at any time, Wild Mint is high in pulegone, which stimulates the uterus, and should not be used during pregnancy.

Stinging Nettle (Urtica dioica, Urtica urens)

Stinging Nettle is a plant with many uses, the greatest today being the use of nettle root for the enlarged prostrate. However, the tea too has much value. Harvest the leaves with caution; wear gloves and long sleeves! If harvesting for medicinal purposes, the leaves must be collected before the flowers form in May. Native peoples used nettle tea as a diuretic and to treat urinary ailments. The leaf tea is also rich in iron, and is said to aid coagulation and the formation of haemoglobin. In addition, it is high in boron, which improves short-term memory. This plant has much more to offer as well, as greens, juiced, and as dried herbs or powdered leaves.

So the next time you want a cup of refreshing, healthy tea, take a walk in the forest rather than to your grocery store.


How to Grow Yerba Buena

By Karen Carter (Demand Media)

Yerba buena (Clinopodium douglasii) is also known as Indian mint or Oregon-tea. This Pacific coast native stretches inland as far as Montana in U.S. Department of Agriculture plant hardiness zones 7 through 10. White tubular-shaped flowers appear in summer. The glossy evergreen leaves smell and taste of mint. This creeping perennial reaches less than 6 inches tall and spreads 6 feet wide. This is an easy-care ground cover with low fertilizer needs and few pests. Grow yerba buena in areas where other plants find it difficult to thrive.

1. Remove the weeds from an area with full to partial shade exposure. Dig the soil with a shovel to the depth of 6 inches and break up large dirt clumps. The best time to transplant young yerba buena plants is in the spring after all danger of frost is past.

2. Dig a hole as deep as the root ball and twice as wide. Plant the young plant in the hole so the root ball is level with the ground. Space the plants 4 to 6 feet apart.

3. Water the plant once a week during the summer when there is no rain. Just an inch of water each week will give this plant plenty of moisture. Once established, this perennial can survive off natural rainfall except during extremely dry and hot weather.

4. Spray the leaves whenever they become dusty during the summer. This waters the plant and makes the leaves look better. Rinse the leaves off in the morning so that they have time to dry before cool nighttime temperatures occur.

5. Trim the stems with pruning shears whenever they start to grow out-of-bounds like into neighboring flower beds. Cut the upper parts of the stems right before the plant blooms if harvesting the leaves for tea. Dry and store the leaves in an airtight container.

Things You Will Need

• Shovel
• Pruning shears
• Airtight container (optional)


Edible and medicinal native plants

By Linda Richards (Correspondent)

My husband and I often test berries from native plants that we know are safe, especially after seeing birds and other wildlife eat them. Some of the past grazings have included native currant berries or holly- leaf cherry berries - both bright red and pretty good tasting.

Sometimes it's non-natives, such as strawberries from a neighbor's 40-foot row of strawberry trees (the Arbutus unedo version have the best fruit), although the plan backfired a bit when our 3-year-old granddaughter threw herself into the fun with a little too much gusto and threw up after eating too many of them.

This summer I attended a very interesting walk at Rancho Santa Ana Botanic Garden, led by William Broen, an ethnobotanist who has studied medicinal and edible plants and other folklore about native plants.

I can get overwhelmed with too many examples, but he kept his discussion to 28 plants that the group came across on our walk. I'll focus on the better-tasting and more common ones. All these were used by Native Americans and early settlers.

Edible plants

I would hope to remember these if I was lost:

Manzanita (Archostaphylos) - In January and February the flowers are edible, as are the later berries (some say not too many).

Desert wolfberry (Lycium brevipes) or Baja desert thorn - Its red berries are edible. I love this plant for habitat value; there are always so many birds on them, using for food or shelter.

California bay - It is usually found around moister areas and streams. The nuts, when roasted, taste good, according to Broen.

Currants (Ribes) - The red berries are good-tasting and high in antioxidants and vitamin C.

Pinyon pine - The nuts and inner bark are edible and nutritious. The tips of the branches, if soaked, make a pine water that is high in vitamin C.

Chia (Salvia columbariae) - It is usually found in higher elevations, but there was one growing in the shade at Rancho Santa Ana Botanic Garden. It's a very popular seed these days, high in omega 3 fatty acids.

Nice teas

Yerba buena (Satureja douglasii) - "Yerba buena" means "good herb," and it was named by the Spanish missionaries after they discovered its many properties from the native people. Broen said it was common in pharmacopeia until the 1940s and '50s, when "it was knocked out by modern medicine practitioners." He cites a relaxing, uplifting effect, good for headaches. It has many other medicinal uses (including for infections and as a poison oak remedy).

Hummingbird sage - The leaves or flowers make a pleasing tea. It also has decongestant, antimicrobial properties, and is good for sore throats, according to Broen.

Wooly blue curls (Trichostema Lanatum) - The leaves, flowers and stems make a nice tea that supposedly has a positive effect on mood, stomachache and memory.

Other medicinal plants

Gumweed (Grindelia) - I like this one; you can put white sap on cuts for antibacterial and soothing effect. It will also dry them up. "You can rub directly on poisonous oak and it's an anti-inflammatory, antibacterial and antispasmodic," Broen said.

Common yarrow (the native has the white flowers) - The flower is the strongest part and has many uses as a tea or tincture, such as for mild pain, toothache or headache. It can also be put on wounds.

White sage (Salvia apiana) - It is sometimes called the "Native American Clorox" because of its wide use for many purposes. A tea of the leaves offers antibacterial and antifungal properties. The high-nutrient seeds are edible.

Willow (Salix) - We didn't come across this as it's found more in riparian areas, but the salycilic acid the willow family produces is the basis of aspirin. One common remedy was chewing the leaves or inner bark for pain, such as toothaches.

Others include Oregon grape and Nevin's barberry, which have antimicrobial and antiamoebic properties. Of course, people need to be careful with medicinal uses, and it's best to consult someone with expertise for proper use.

Yerba buena used in garden, kitchen

By Erle Nickel

It is fun to write about a plant that is at once so common and yet unknown to many in the gardening community. Such is the case for Satureja douglasii, better known as yerba buena.

For those whose Spanish is a little rusty, this translates as "good herb." Long used by American Indians as a remedy for indigestion, colds, even arthritic pain, this wonderfully useful herb can also be enjoyed simply as a refreshing tea. In the Philippines, yerba buena is one of 10 herbs endorsed by the Department of Health as an effective alternative medicine for aches and pains.

It features rich green, scalloped leaves to 2 inches that appear oppositely on trailing stems. It wants some shade but will tolerate, even thrive, in a variety of soils, and once established is drought tolerant. A single plant can cover up to a 6-foot area, whether used as an aromatic ground cover or to spill over a rock wall. It roots along the stems, not by rhizomes, and thus is easy to control. You can even grow this attractive herb in a hanging basket, where it will provide a waterfall of verdant green. Tiny tubular white to purple flowers appear summer through fall.

Before its medicinal value was discovered, Yerba Buena was used in cooking, where its distinctive, spearmint-like flavor made it ideal for salads. The leaves may also be employed wherever cooks want to use its flavor, be it in raw or cooked dishes. It is particularly in the world of cuisine where yerba buena has seen its popularity soar. Did you know?

The name "yerba buena" has traditionally referred to a variety of aromatic true mints and mint relatives of the genera satureja or mentha, depending on which species grew in the local landscape. It is native to the Western states. Here's a good item for your next trivia contest: Yerba Buena was the former name of San Francisco. Colorful cousin

Satureja douglasii has a species cousin, S. mimuloides, that features the same minty foliage but much showier flowers. Known as monkey flower savory, this California native relative of culinary savory (S. hortensis) features 1- to 2-inch lipped coral-orange flowers that appear in summer in great numbers. The downy foliage makes a spreading clump 12 to 24 inches tall and is incredibly tough. Unlike yerba buena, it loves the sun. Cultivation

Grow in bright shade or filtered morning sun in fertile, well-drained soil. It needs some water to get established but then is drought tolerant. Can be used as a low ground cover or to cascade over a wall. Easily controlled by pinching it back. Hardy and easy to grow. Evergreen in USDA zones 10 & 11. Pests & diseases

This is a tough plant, including being deer resistant. Slugs and snails may be an occasional problem.

How to Use Spearmint: An Aromatic, Medicinal Herb

By Linda Dalal Sawaya (GoLocal Contributor)

"As for the garden of mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite for meat."—Pliny the Elder

Whether you are vegan or carnivorous, aromatic spearmint adds fresh, nourishing flavor and brightness to innumerable foods, while filling your kitchen with its fragrance by its mere presence. Beyond being a throw-away garnish, a color accent, or a minor player, spearmint can be a star in the kitchen. See Slides Below: Cooking With Spearmint and Other Greens

Native to the Mediterranean, mint leaves have long been utilized in medicinal and culinary ways. In Spanish, spearmint is called yerba buena, meaning the good herb, a nod to its overall usefulness and nobility. On a visit to Guanajuato, Mexico, a vegetarian burger I ordered in a little cafe pleasantly surprised me with spearmint mellowing out the fresh minced jalapeño peppers. Those are the only ingredients I remember and inspire my homemade vegan burgers.

When mint is mentioned in culinary speak—unless specified otherwise like peppermint—spearmint is the herb called for. Simple to grow—in fact difficult to hold back—it is best planted near the kitchen in the a contained bed rather than a pot, for easy snipping. Another advantage to growing it easily from a slip, if you live out of the urban center, it's immune to our hungry suburban deer population who abhor aromatics. So it's safe to plant along with rosemary, lavender, and other fragrant herbs. My Moroccan mint (a varietal sister to spearmint) is almost two feet high—time to harvest and dry for tea and winter salads. Cutting it back prevents it from flowering and seeding, allowing it to produce fresh mint leaves throughout the summer and fall.

For me, the aroma of spearmint stirs my appetite for salads! Notorious Middle Eastern salads created with mint as a star include our basic salad dressed with lemon, garlic, and olive oil, tabbouli, fattoush, yogurt and cucumber salad, my father's tomato and garlic salad, and the Lebanese cabbage and coleslaw featured in my Italian parsley article two weeks ago. It is part of the filling in stuffed chard rolls, summer grape leaves, Lebanese summer squash, and in vegan spinach pies. My favorite falafel sandwich in Beirut was packed with fresh spearmint and Italian parsley, along with tomatoes, liffit (pickled turnips), and tahini sauce. The fantastic yalangi (a Turkish word for vegetarian grape leaves) I tasted in Beirut were made of eggplants whose filling included spearmint, and served cold at restaurant Ta Marbouta in Hamra.

In Arabic, the word for spearmint is na'na'. Lebanese omelets, ijhee, are made with Italian parsley, mint, and green onions—a noble culinary trio. A reference to spearmint in a research paper I found was written 10 years ago about Lebanese in New England with a quote framing the essential relationship of na'na with the Lebanese by a Lebanese couple who were house hunting: "…that was when I first noticed the mint growing everywhere. It was running through the flowerbeds and even through the cracks in the foundation of the house, through the concrete! We knew immediately this must have been a Lebanese house at some point. Who else would have large plots of mint around here? We laughed at the hearty nature of the herb—it is so resilient! It will keep on growing despite having no Lebanese owners tending it." These words are a cautionary note to planting it! Yet, It is easy to pull up and you can give the rooted starts to your friends, even if they're not Lebanese!

My old friend, Gus Haddad, who opened Portland's Al-Amir restaurant in the 1980s and is from my family village of Douma, Lebanon, served the best baba ghannouj, seasoned with the secret addition of dried mint. I adapted my mother's baba ghannouj recipe in Alice's Kitchen adding just a bit of dried mint. It is superb.

Other typical Eastern Mediterranean uses are in sweet tea, such as Moroccan mint tea; my summer favorite Lebanese beverage is fresh squeezed, homemade lemonade with a sprig of fresh mint truly adding an unmistakably refreshing flavor and festive (think nonalcoholic mojito).

Mojitos, mint julep (from the Arabic beverage jallab), and creme de menthe are alcoholic mint beverages that can be digestifs, made with spearmint. With summer approaching, I will try my hand at mojitos!

Bring on the menthe spicata for vegans and carnivores alike! Plant it in your kitchen garden and use it in your kitchen now!

—Linda Dalal Sawaya is an artist, cook, Master Gardener, and author of Alice's Kitchen: Traditional Lebanese Cooking.

Remember, as my mother Alice said, "If you make it with love, it will be delicious!"

Get to Know Savory, for Coughs, Sore Throat, and Indigestion

By Conan Milner (Epoch Times)

Savory is a wonderful herb that is tragically underutilized. As the name suggests, it has a rich, satisfying flavor, but it also has a wide range of healing applications too. To bring more attention to this useful plant, the International Herb Association made savory the 2015 Herb of the Year.

In Bulgaria, Turkey, Romania, France, Greece, and other European countries, savory has been a staple seasoning for centuries. Not only because of its spicy, woodsy taste, but also because it helps with digestion. It is often compared to thyme, but savory has a character all its own.

Savory helps prevent gas and bloating, so it is often paired with beans. In Germany, savory is known as Bohnenkraut (bean herb). Savory also compliments meat (it is the starring herb in salami), as well as eggs, mushrooms, vegetables—pretty much anything except for desserts. The taste of savory is so versatile that in ancient Rome, savory infused vinegar was a popular condiment.

Savory is used to treat a variety of digestive problems, such as diarrhea, intestinal cramps, nausea, and candida yeast overgrowth. One study found that savory was effective against H. pylori infection. Throughout Europe, savory is used to quell the excessive thirst of diabetes.

Adding savory to your recipes may also protect against food borne infections. One study published in a 2013 issue of Journal of Chemistry found that savory guards against various Salmonella species.

Summer, Winter, and Yerba Buena

There are several types of savory, but the best known are the summer and winter savories, which both originate from Mediterranean Europe. Both varieties have similar properties and flavors, the difference is that delicate summer savory has tender leaves that wither and die in the frost. Winter savory (also known as mountain savory) is stronger tasting with tougher leaves that can survive the cold.

Early American settlers brought European savory to the New World, but there is also a close relative native to the Pacific coast known as Yerba Buena, which means “good herb.” The name is a reference to its taste and its reputation for treating a variety of health issues. To the early settlers of California, Yerba Buena (sometimes known as wild savory) was considered a remarkable cure all. Yerba Buena was held in such high regard that it was the original name for San Francisco.

Other types include pink savory (a sweeter variety popular throughout North Africa and Spain), Jamaican mint bush (a minty version), and lemon savory which features a sour note.

All savories are rich in essential oils that have antibiotic and antifungal properties. This makes savory a good choice for soothing a sore throat, quieting a cough, and strengthening immunity. Savory can also be applied topically and used to treat insect bites.

Savory is a warming herb that improves circulation, and is believed to sharpen eyesight over time. In addition to treating digestive complaints, 17th century herbalist/astrologer Nicolas Culpeper recommended savory for asthma, hearing loss, and to tonify the reproductive system. He added that “it is much commended for pregnant women to take inwardly and to smell often unto.”

Satyr’s Herb

Further insights into savory come from its botanical name, Satureja. This is a reference to the satyr, a man-goat hybrid from ancient Greek mythology. According to legend, satyrs had hooves, horns, and lots of charm. They were known for wooing human women into the wilderness with their sultry pan flute music.

Likewise, savory has also long held a reputation for arousing libidinous desires. In ancient Egypt, savory was a main ingredient in love potions. In Italian traditions, brides to be were often fed savory on a daily basis at least a month before the wedding.

Some ancient aphrodisiac claims should be taken with a grain of salt, but there may actually be something to savory’s effect on the reproductive system. One animal study has shown that winter savory may treat premature ejaculation. Another study suggests it may protect against testicular trauma.

Savory may also help in degenerative memory loss. Another animal study using a savory native to Iran suggests that the herb may prevent the oxidative stress and beta-amyloid induced memory impairment found in Alzheimer’s disease.

How To Use

The delicate annual varieties like summer savory can be added raw to salads or you can let it sit in apple cider vinegar for a few days to extract its flavor. The tougher winter savory is better in cooked applications Add a few springs to a pot of soup or beans (lentils or navy beans) and let it simmer.

Savory is easy to grow and dries well. You can use it to replace thyme or oregano in a recipe, or blend the herbs together for a unique taste. For example, the Herb de Provence mix of southern France consists entirely of mint relatives: savory, thyme, marjoram, rosemary, and lavender.

For medicine or enjoyment, try a hot cup of savory tea. Steep a few fresh sprigs or a couple of teaspoons of dried herb in a cup of hot water. Keep pot covered while steeping to prevent savory’s essential oils from evaporating. At one cup per day, this herb is generally considered very safe.

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