Description
A low, dense shrub with small, narrow leaves and clusters of tiny pink to white flowers. Thrives in dry, rocky soils
Traditional Native Uses
Food: Flowers and seeds used for food. Young leaves can be eaten raw or sauté the leaves. Flowers are edible. Seeds can be eaten raw or ground into a flour to make bread, pancakes and soup. Medicine: Tea made from leaves or flowers used to treat headaches and stomach aches. Tea from boiled leaves, stems, and roots to treat colds, cough, and sore throat. Poultice of pounded roots applied to cuts and wounds.