Salvia columbariae Benth.

Height

Salvia columbariae Benth. grows 10 to 50 cm (3.9 to 19.7 in) tall.

Stem Hairs

It generally has short, sparsely distributed stem hairs.

Basal Leaf Morphology

Its basal leaves are oblong-ovate, 2 to 10 cm (0.79 to 3.94 in) long, pinnately dissected, with irregularly rounded lobes.

Inflorescence Structure

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.

Flower Clusters

The inflorescence usually contains 1 to 2 clusters of flowers.

Calyx Morphology

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.

Flower Color

Flowers can range in color from pale blue to solid blue, with purple tips.

Stamen Characteristics

The plant’s stamens are slightly exserted.

Fruit Traits

The fruit is a tan to grey nutlet, 1.5 to 2 mm (0.059 to 0.079 in) long.

Wild Habitat

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).

Cultivation Preferences

When cultivated, it prefers full sun, good drainage, and dry conditions.

Medicinal Use Overview

Multiple Indigenous groups have used this plant for medicinal purposes.

Cahuilla Disinfectant Use

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.

Eye Treatment Use

The Cahuilla, Ohlone, Kawaiisu, and Mahuna used the plant’s gelatinous seeds to remove foreign matter from the eye.

Additional Eye Applications

They placed seeds in the eye to treat infections and inflammation, and tucked seeds under the eyelids during sleep to dislodge sand particles.

Oral Medicinal Uses

The Ohlone also consumed the seeds to reduce fevers, and the Kumeyaay chewed the seeds during overland journeys to boost strength.

Food Use Overview

Many Indigenous groups also use this plant as food.

Seed Beverage Preparation

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.

Seed Cake and Mush Preparation

They also dry the seeds to make cakes or mush.

Pinole Preparation

The Ohlone, Mohave, and Pomo use the seeds to make pinole.

Wheat Flavoring Use

The Kumeyaay add the seeds to wheat to enhance its flavor.

Porridge Preparation

The Mahuna, Paiute, and Akimel O'odham process the seeds into a gelatinous material, then cook it into porridge.

Staple Food Reliance

The Luiseno, Tubatulabal, and Yavapai relied on this plant extensively as a food source.