Prunella vulgaris grows 5–30 cm (2.0–11.8 in) high, with creeping, self-rooting, tough, square, reddish stems branching at the leaf axes.
The leaves are lance-shaped, serrated and reddish at the … See more

Prunella vulgaris is a perennial herb native in Europe, Asia, Africa, and North America, and is common in most temperate climates. It was introduced to many countries in the … See more

Phytochemicals include betulinic acid, D-camphor, D-fenchone, cyanidin, delphinidin, hyperoside, manganese (not a phytochemical), lauric acid, oleanolic acid, rosmarinic acid, myristic acid, rutin, linoleic acid, ursolic acid, beta-sitosterol, lupeol, … See more

Prunella vulgaris is edible. The young leaves and stems can be eaten raw in salads; the plant as a whole can be boiled and eaten as a leaf vegetable; and the aerial parts of the … See more

Prunella is derived from 'Brunella', a word which is itself a derivative, taken from "die Bräune", the German name for diphtheria, which Prunella was … See more