Herb: Mintweed

Latin name: Salvia reflexa

Family: Labiatae

Edible parts of Mintweed:

The seeds are used in the preparation of a cooling drink. The following notes apply to S. hispanica, they are probably also appropriate for this species. When soaked in water the seeds form a gelatinous mass which is flavoured with fruit juices and consumed as a cooling drink. The gelled seeds can also be prepared as a gruel or pudding. The sprouted seeds are eaten in salads, sandwiches, soups, stews etc. Due to their mucilaginous property they are often sprouted on clay or other porous materials. The seed can be ground into a meal and made into bread, biscuits, cakes etc.

Description of the plant:


75 cm
(2 feet)

Habitat of the herb:

Dry open soils from Wisconsin to Montana and south to Texas.

Propagation of Mintweed:

Seed - sow March/April in a greenhouse. The seedlings dislike root disturbance, so prick them out carefully into individual pots as soon as they are large enough to handle. Plant them out in late spring or early summer. The seed can also be sown in situ during April/May, though this sowing might not mature its seed in a cool summer.

Cultivation of the herb:

Dry open soils from Wisconsin to Montana and south to Texas.

Medicinal use of Mintweed:

None known

Known hazards of Salvia reflexa:

Reported to be toxic to cattle, possibly through nitrate poisoning.

Plant information taken from the Plants For A Future.