Pycnanthemum muticum

Pycnanthemum albescens and Pycnanthemum muticum are very similar when sterile. P. muticum is shorter (about 3'), has a stronger smell, and has very short to no petiole, while P. albescens is taller (5'), has a weaker smell and petioles. When in flower they can be distinguished by their flowers which are in tight globose heads in P. muticum and in irregular corymbs forming glomerules in P. abbescens (see photos).

Aggressive colonizer. Best propagated by cuttings and division in the spring. Seeds need no treatment but are slow to germinate. Steffen (1979) recommeds cold/dry stratification which may speed germination. Dried heads can be clipped into paper bags and shaken to remove seed. The seeds are black and very small. Seeds collected from remnant populations average appoximately 4,000,000 seeds/lb.

Where the common name "mountain mint" comes from is not clear as this species ranges throughout the central intermountain area of the United States. The leaves of mountain mint were used by prairie Acadians to make tea. One can assume that early settlers all over the plains made the same use of it. Acadians are also reported to use this mint to season sausage and other meats. Research indicated that an extract of Clustered Mountain-Mint may kill bacteria.

Dry open woods, bogs, savannas, low meadows, low woods.

Reported to be used to make tea and as a spice.