Artemisia carruthii explained

Artemisia carruthii, common name Carruth's sagewort or Carruth wormwood, is a North American species of shrubs in the daisy family native to much of south-central and southwestern United States (Nevada, Arizona, New Mexico, Utah, Colorado, Kansas, Oklahoma, northern + western Texas). There are reports of a few naturalized populations in Missouri, the Great Lakes Region, and Rhode Island.[1] [2] [3] It is also native to the States of Chihuahua and Sonora in northern Mexico.[4]

Artemisia carruthii is an erect perennial herb up to 70 cm (28 inches) tall. It is faintly aromatic and covered with hairs. Flowers and yellow and nodding (hanging).[4] [5] It grows in grasslands as well as open and wooded areas.

Uses

The Zuni people put the seeds on coals and use then as a sweat bath for body pains from a severe cold.[6] The ground seeds are also mixed with water, made into balls, steamed and used for food.[7] These seeds are considered by the Zuni to be one of the most important food plants.[8]

The species is named for American botanist James Harrison Carruth, 1807–1896.

External links

Notes and References

  1. http://plants.usda.gov/core/profile?symbol=ARCA14 USDA
  2. http://bonap.net/MapGallery/County/Artemisia%20carruthii.png Biota of North America Program 2014 county distribution map
  3. https://gobotany.nativeplanttrust.org/species/artemisia/carruthii/ Go Botany, New England Wildflower Society, Artemisia carruthii Wood ex Carruth Carruth's wormwood
  4. Web site: Artemisia carruthii in Flora of North America @ efloras.org . 2022-05-14 . www.efloras.org.
  5. https://www.biodiversitylibrary.org/page/8596237#page/59/mode/1up Carruth James Harrison. 1877. Centennial Catalogue of the Plants of Kansas. Transactions of the Kansas Academy of Science 5: 51
  6. Stevenson, Matilda Coxe 1915 Ethnobotany of the Zuni Indians. SI-BAE Annual Report #30 42–43
  7. Stevenson p.65
  8. Castetter, Edward F. 1935 Ethnobiological Studies in the American Southwest I. Uncultivated Native Plants Used as Sources of Food. University of New Mexico Bulletin 4(1):1–44 (p. 21)