About Salvia columbariae Benth.
Salvia columbariae Benth. grows 10 to 50 cm (3.9 to 19.7 in) tall. It generally has short, sparsely distributed stem hairs. Its basal leaves are oblong-ovate, 2 to 10 cm (0.79 to 3.94 in) long, pinnately dissected, with irregularly rounded lobes. The inflorescence is more or less scapose, meaning it has a long peduncle that arises from ground level and bears bracts; the bracts are round with awned tips. The inflorescence usually contains 1 to 2 clusters of flowers. The calyx is 8 to 10 mm (0.31 to 0.39 in) long: its upper lip is unlobed but holds 2, sometimes 3, awns, while the lower lip is approximately twice the size of the upper lip. Flowers can range in color from pale blue to solid blue, with purple tips. The plant’s stamens are slightly exserted. The fruit is a tan to grey nutlet, 1.5 to 2 mm (0.059 to 0.079 in) long. In the wild, Salvia columbariae grows in dry undisturbed sites, chaparral, and coastal sage scrub, most often at elevations below 2,500 m (8,200 ft). When cultivated, it prefers full sun, good drainage, and dry conditions. Multiple Indigenous groups have used this plant for medicinal purposes. The Cahuilla used Salvia columbariae var. columbariae as a disinfectant: they ground the seeds into a mush and applied it as a poultice to infections. The Cahuilla, Ohlone, Kawaiisu, and Mahuna used the plant’s gelatinous seeds to remove foreign matter from the eye. They placed seeds in the eye to treat infections and inflammation, and tucked seeds under the eyelids during sleep to dislodge sand particles. The Ohlone also consumed the seeds to reduce fevers, and the Kumeyaay chewed the seeds during overland journeys to boost strength. Many Indigenous groups also use this plant as food. The Cahuilla, Kawaiisu, Mohave, Tohono O'odham, Chumash, and Akimel O'odham grind the seeds and mix them with water to make a thick beverage; the Cahuilla remove alkali salts from the water to improve the flavor. They also dry the seeds to make cakes or mush. The Ohlone, Mohave, and Pomo use the seeds to make pinole. The Kumeyaay add the seeds to wheat to enhance its flavor. The Mahuna, Paiute, and Akimel O'odham process the seeds into a gelatinous material, then cook it into porridge. The Luiseno, Tubatulabal, and Yavapai relied on this plant extensively as a food source.
