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A member of the mint family, in ancient times it was steeped in wine to lift the spirits, help heal wounds and treat venomous insect bites and stings. In the Middle Ages it was used to reduce stress and anxiety, promote sleep, improve appetite, and ease pain and discomfort associated with digestion. It is often combined with other calming, soothing herbs, such as valerian, chamomile, and hops, to enhance the overall relaxing effect. In the spring and summer, clusters of small, light yellow flowers grow where the leaves meet the stem. The leaves are very deeply wrinkled and range from dark green to yellowish green.
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