Blue skullcap has been a favorite summer treat of many people. It has a tart taste, reminiscent of cranberry or raisins, that gives it an unusual flavor. Its unique taste makes it appealing to many people for its use as a spice. However, this herb is not only used for flavoring but it is also used in making several different types of tea. Below is an article that will give you more information on growing this herb in both indoor and outdoor herb gardening.

Blue skullcap is known to grow very well in California and in the Eastern States. To make blue skullcap tea, boil a pound of dried blue skullcap flowers in one quart of hot water for about ten minutes. This herb is available in both liquid and powder form as well. In addition, dried blue skullcap flowers can be smoked as a tobacco product.

I have mentioned earlier that it is sold as a spice but you don’t have to purchase it this way if you do not want to. Blue skullcap is sold in many health food stores as a herbal medicine. When choosing the right herbs to use for cooking, please see the article on my website for the right dosage. Also, be sure to keep the herb container fresh at all times. Once harvested, these herbs should be stored in a dark location away from direct sunlight, heat, and light. You can get an idea of how long the herb will last when planting it by planting two sets of blue flowers next to each other and see what happens.

This article has given you some basic information on Blue Skullcap. Please see the resources listed below for additional information. As with any herbal medicine, please use caution if you are pregnant or nursing and are taking any medications. If you suspect poisoning you should contact your health care provider.

The scientific name of this perennial plant is Scutellaria Lateriflora. It belongs to the Mint Family (Lamiaceae). Some sources suggest that it may belong to theophylline family also. The blue skullcap belongs to the mint or citrus family of plants. It grows best in dry, warm soil in full sun to partial shade.

The Blue Skullcap is one of many different species of the mint family that are known for their blue flowers. Some species also produce white flowers. However, the flowers of this plant are the most popular. This plant occurs in North America, in the southern United States, and Central Mexico. It has wide spreading roots throughout these areas. As a crop it is used in the early spring as a replacement for alfalfa sprouts when starting a new garden, and is an excellent choice for starting seedlings for the vegetable garden, especially with binary type perennials, for a quick starter in the nursery.

In the southeastern states this species is most commonly grown for the blue skullcap flowers. It has similar broad leaves with large and rounded caps. The flowers and roots are fleshy. The taller and bushy species called scutellaria galericulata, are more often used for ornamental landscape plants in the southern United States.

The flowers rise up as lavender-blue, trumpet shaped blooms. Each flower has two pointed star-like leaves. The blue skullcap flowers are blue, purple and white in color and are used in southwestern cuisine, tea and coffee, mixed with cinnamon and sugar. They are also used as an herb for culinary and medicinal purposes. The two other species of this plant, called coryllosa pulcherrima and coryllose glabra, are grown for their foliage instead of flowers and are also used in herbal medicine.