Mimulus species tend to concentrate sodium chloride and other salts absorbed from the soils in which they grow in their leaves and stem tissues. Native Americans and early travelers in the American West used this plant as a salt substitute to flavor wild game. The entire plant is edible, but reported to be very salty and bitter unless well cooked. The juice squeezed from the plant's foliage was used as a soothing poultice for minor burns and skin irritations. [Wikipedia]

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