Aztec Sweet Herb

A genus of about 15 species of creeping or prostrate, sometimes woody-based perennials, occurring in C and S America. It is closely related to Lippia and Verbena and several species now belonging to the Phyla were once classified in one or other of these genera. A few species are in cultivation, the best known being P. nodiflora (matgrass, capeweed, Turkey tangle), which makes a good groundcover in warm areas. Phyla scaberrima was known as tzonpelic xihuitl, "sweet herb" by the Aztecs, and is mentioned (as tzopelicacoc) in the earliest Aztec herbal, which was translated into Latin in 1552 by Juannes Badianus as Libellus de Medicinalibus Indorum Herbis. In Mexico, Aztec sweet herb is used medicinally in various ways. In the 19th century, it was an ingredient in a pharmaceutical tincture to treat coughs and camphor, which probably accounts for the expectorant effect, though in excess it is toxic, especially for children. Another chemical constituent of Aztec sweet herb is herbadulcin, a compound about three times as sweet as sucrose but with a bitter note and rather unpleasant aftertaste.

Upright to sprawling, evergreen perennial, often woody-based, with aromatic, ovate to rhombic leaves, to 5cm (2in) long, which have indented margins. Tiny white flowers are produced in cone-like clusters almost year round.

Common Name:	Aztec Sweet Herb
Other Names:	Yerba dulce
Genus	Phyla
Botanical Name:	Phyla scaberrima syn Lippia dulcis
Native Location:	Mexico, C America, and the Carribean
Cultivation	Well-drained soil in sun or light shade.
Propagation	By semi-ripe cuttings in spring and summer.
Harvest	Leaves and plants are picked as required and used fresh or dried.
Height:	60cm (24in)
Width:	60cm (24in)
Hardiness	Z10-11
Parts Used:	Leaves, whole plant
Properties	A very sweet, slightly bitter herb with a camphoraceous aroma. It has expectorant effect and stimulates the uterus. Reputedly abortifacient.
Medicinal Uses:	Internally for coughs and bronchitis, and to induce menstruation. Contraindicated for small children and during pregnancy.
Culinary Uses:	Leaves may be used with discretion for flavoring and sweetening especially herb teas.
Bibliography:	Encyclopedia of Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited. pg 312