Self-heal

Prunella vulgaris

leaf

Mild, slightly bitter young leaves, raw in salads or cooked; its dried spikes make a tea.

Origin

Europe, Asia and North America

Season (United States)

April to June

Preparation

The leaves are picked before flowering; for tea, one teaspoon of dried spikes per cup steeps for ten minutes.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllIn small amounts, not counted Rosmarinic acid

Did you know?

In China, its dried spikes (xia ku cao) go into a refreshing summer drink.