Yerba santa is a sticky-leafed evergreen native to the southwestern United States. Unlike many other astringent herbs, yerba santa actually has a pleasant taste. It is used as a food flavoring and as an additive to herbal cough syrups to disguise the taste of other ingredients. It was given its name ("holy weed") by Spanish priests impressed with its medicinal properties.
Bitter resins, eriodictyol, eriodictyonic acid, eriodictyonine, essential oil, tannins.
Can be used as a tea, but must be allowed to steep for at least half an hour to dissolve the resins. More often used as an alcohol tincture.
Yerba santa is a warm and pungent herb that is both astringent and stimulant. A study published in 1951 in the journal Archives of Biochemistry notes that the resins are mildly antibacterial. Most of the nation's supply of Yerba Santa comes from California with most stands existing in the Sierra Nevada mountain chain and parts of southern California.
We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.