Western Labrador tea (Ledum glandulosum)

Western Labrador tea (Ledum glandulosum)
Wikimedia Commons — Walter Siegmund (talk) — CC BY-SA 3.0 (https://creativecommons.org/licenses/by-sa/3.0)

At a glance

Lifecycle
Perennial (hardy)
Exposure
Full sun

Cultivation

Requires a lime-free loam or peaty soil. Hardy to at least -15°c. The leaves are covered in tiny spots or glands from which a strong, resinous scent is given off. Plants benefit from removing the dead flowers before they set seed. This prevents them putting too much energy into seed production at the expense of more flowers and leaves.

Propagation

Seed - surface sow in a shady part of the greenhouse in February or March. Cuttings of half-ripe wood, 5 - 8cm with a heel, July/August in a frame. Plant out in spring. Fair percentage. Cuttings of mature wood, November/December in a frame. Layering in the autumn. Takes 12 months. Division.

Edible uses

An aromatic tea is made from the fresh or dried leaves. Some caution is advised, see the notes above on toxicity. It would be better to brew the tea in cold water by leaving it in a sunny place, or to make sure that it is brewed for a short time only in an open container. The leaves are used as a flavouring, they are a bayleaf substitute. The fresh leaves can be chewed.

Medicinal uses

The leaves and young flowering shoots re astringent, diaphoretic, diuretic, laxative and stomachic.

Material uses

The leaves are used to repel moths, mice, rats etc.

Habitat

Wet montane meadows and open woods.

Native range

Western N. America.

Same genus