Yerba buena is an aromatic perennial herb with woody stems; petioled leaves; and white, lavender, or salmon-colored flowers. It has been used medicinally since ancient times and is a member of the mint family. The Spaniards dubbed it yerba buena, meaning “good herb”. It is sometimes called peppermint.
WHERE IT CAN BE FOUND:
Mediterranean, Asia, Australia, Mexico, Central America, South America, Alaska, British Columbia, Washington, Oregon, California, Montana, Idaho
PROPERTIES AND USE:
Expectorant, carminative, stomachic, analgesic, stimulant, antispasmodic, anti-inflammatory, emmenagogue, antiseptic, febrifuge, and treats headache, cough, colds, stomachache, toothache, mouth sores, nausea, dizziness, fainting, insect bites, rheumatism, arthritis, sore muscles, swelling
TRADITIONAL PREPARATION:
For nausea, dizziness, and fainting, bruise fresh leaves and place in the nostrils. For insect bites, rub crushed fresh leaves or juice on the affected area. For general use, boil
6 tablespoons chopped fresh leaves in 2 cups water for 15 minutes. Cool, and then strain. Divide into thirds and consume one-third per day. You may also use this as a gargle. For rheumatism, arthritis, sore muscles, swelling, and headaches, warm the leaves, and then crush them. Apply to the affected area. The juice from the crushed leaves can also be applied on its own. For toothaches, soak a piece of cotton in the sap from a freshly cut stem, and insert it directly into or on the tooth.
