Herbs in the Landscape
Lamb’s Ear (Stachys byzantina)
Lamb’s ear is an easy herb to grow, with its soft furry leaves growing densely to form a lovely ground cover. It forms dense rosettes of wooly, tongue-shaped, gray-green-silvery leaves up to 4 inches long. The leaf shape and texture resemble a lamb’s ear, hence the common name.
It is an herbaceous perennial in USDA zones 4 to 8. It grows to .75 to 1.5 feet, with a spread of 1-3 feet. Its purple-pink blooms in May to July are inconspicuous, though they grow on 12-18 inch stalks. Some prune off the stalks to maintain more of a ground cover appearance. Lamb’s ear prefers full sun, dry to medium soil, and dry to medium water. It is a low maintenance herb. It spreads by creeping stems that root as they go along the ground and can be mildly aggressive in rich soils. Divide when necessary.
Lamb’s ear is native to Turkey, Armenia, and Iran, and thus it prefers a Mediterranean climate. Too much moisture or humidity can cause fungal problems. Placing a thin layer of mulch or compost on the soil surface will help keep leaves dry. Not watering the tops of the herb, especially in the evening or at night, can also prevent fungal disease. Lamb’s ear tolerates many adversities: rabbit, deer, drought, dry soil, shallow-rocky soil, black walnut trees, and air pollution. It is a great plant for xeriscaping, dry places, and in rock gardens. Along borders, it forms a nice backdrop for other plants. It is considered non-toxic to people and pets.
During the Civil War, the leaves served as “nature’s bandage” due to its readily available, highly absorbent, astringent, and antibacterial characteristics. Historically, leaves have been squashed and applied to bee stings and insect bites; infusions of dried leaves were used for colds, gum and throat infections, and asthma; and the cooked infusion of leaves was touted as an eyewash for sties. The young leaves of lamb’s ear can be used in salads, stir fried, or steamed as a green. In Brazil, the leaves are battered and deep fried for a dish called “Peixinho-da-horta” (goldfish from the garden), which is said to taste fish-like.
