Parts Most Frequently Used: Leaf, Flower

Flavors/Temps: Bitter, Slightly Sweet, Pungent, Warming

Caution: Considered safe.

Key Constituents: Sterubin, Eriodictyol, Homoeriodictyol, Phenolic compounds, Volatile oil, Resins, Fatty acid, Protein, Calcium, Potassium, Magnesium, Sulfur, Phosphorus

History/Folklore: Yerba Santa, native to California, was historically used by Native Americans to treat respiratory ailments, wounds, stomach-aches, and to purify the blood. A poultice made from the leaves can be applied to wounds, broken bones, sore muscles, and poison oak or other hot, red, irritated skin conditions. Teas made from the leaves are used to treat fevers, aching joints, and other internal conditions.

The herb was introduced to Spanish priests, who are thought to have named it “holy herb.”

Sometimes called “fire-follower” because it germinates easily in areas where wildfires have occurred. It forms dense strands that can help stabilize disturbed soils. The flowers attract butterflies, bees, and hummingbirds.

The dried plant has been used to make smudge sticks for cleansing and protection rituals. As an incense, it is used to help create boundaries and protect against negative energies.

As a healing respiratory herb, Native Americans used the herb to treat asthma, colds, bronchitis, sore throats, and as an expectorant to clear chest congestion. The fresh leaves were also chewed to help relieve thirst.

In China, the extract of the herb is more typically used. It is identified with the Lungs and Large Intestines and known for its ability to resolve Phlegm.

The plant’s compounds are being studied for the potential to loosen mucus in the chest and support weight loss. Studies are also being conducted to investigate the herb’s antioxidant, anti-inflammatory, and neuroprotective properties

An extract made from the leaves is used as a flavoring in commercially produced foods and beverages, including ice cream, baked goods, and soft drinks.