Common Name: |
Yerba Buena |
Genus |
Satureja |
Botanical Name: |
Satureja douglasi syn Micromeria chamissonis |
Family: |
Lamiaceae |
Native Location: |
Western N America |
Cultivation |
Well-drained to dry, neutral to alkaline soil in sun. Satureja douglasii needs moist, sandy, slightly acid loam, and partial shade. Pinch out new shoots in spring to encourage bushiness. Cut back perennials in early spring. Winter crops of S. hortensis may be grown in pots in greenhouses at 7-10°C (45-50°F) or from seed sown in early autumn; it reputedly deters Mexican bean beetles if planted along rows of legumes. |
Propagation |
By seed sown in spring at 13-16°C (55-61°F); by division in autumn or spring (perennials); by greenwood cuttings in summer (shrubby species). |
Harvest |
Leaves are harvested during the growing season. Flowering tops are picked in summer. Both are used fresh, or dried for infusions and oil extraction. |
Height: |
5cm (2in) |
Width: |
Indefinite |
Hardiness |
Z5-8 |
Parts Used: |
Leaves (with flowers if present when stripped from stems). |
Properties |
A tonic, aromatic herb with diaphoretic, anti-arthritic, and carminative effects. It has a mint-like flavor. |
Medicinal Uses: |
Internally for mild feverish illnesses and stomach upsets. Externally for toothache, rashes, and prickly heat. |
Culinary Uses: |
Dried leaves are used for tea, either alone, or blended with other herbs. |
Bibliography: |
Encyclopedia of Herbs by Deni Bown Copyright © 1995, 2001 Dorling Kindersley Limited. pp 361-362 |