Sideritis ferrensis

Traditional infusions of the flowering tops or leaves have been recorded as a household remedy in the Canary Islands, especially on Tenerife where Sideritis ferrensis grows as a locally endemic member of the “tea” group. The “Proyecto de Inventario de la Flora Medicinal de las Islas Canarias” (PIFMC) lists islanders preparing simple teas to relieve colds, coughs, sore throat, and stomach upset. An ethnobotanical record from the Montañas de Anaga (Cabildo de Tenerife) notes that “rosa del Teide” is gathered from the highlands for daily infusions. On the nearby island of Gran Canaria, D\u00edaz et al. (2013) document the use of Sideritis flowers/leaves as a tisane for colds, fever, and mild digestive complaints, and list the same species in their list of medicinal taxa for the archipelago. In Portugal, Sideritis as a genus is used to make mountain tea, but most references are for S. scardica; however, the University of Madeira records note that certain taxa of Sideritis in Macaronesia (including Canary Island species) are traditionally infused for colds and as a mild diaphoretic, with the preparation in coastal villages sometimes blending leaves and flowers. Together these sources show that infusions and decoctions from the aerial parts—usually the leaves with or without flowers—are the principal ethnobotanical preparation of the species.

A practical, widely cited preparation on Tenerife is an infusion (tea) of the leaves and flowers. Use 1 to 2 teaspoons (approximately 2 to 3 g) of fresh or dried aerial parts per cup of water (about 250 ml). Bring the water to a near boil, pour over the material, cover, and steep for 5 to 8 minutes. Strain and serve warm, sweetened to taste if desired. For a stronger effect, repeat the same dose and steep for a second infusion. Moderate to 1 to 2 cups per day is customary locally. As with any herbal drink, sensitivity can vary; limit use if stomach irritation occurs. As a precaution, avoid use during pregnancy and while breastfeeding, and stop several days before surgery because Sideritis preparations are known to contain diaphoretic and mild stimulant constituents; follow label guidance and consult a practitioner if you are on medications or have a chronic condition.

Well-established constituents in Sideritis ferrensis include flavonoids such as luteolin and apigenin derivatives, phenylpropanoids (notably chlorogenic acid), abietane and kaurane diterpenes, and essential oils rich in monoterpenes and sesquiterpenes like α‑pinene, β‑caryophyllene, linalool, and borneol. These compounds, documented in the Canary Sideritis complex, account plausibly for the mild antimicrobial, antispasmodic, and antioxidant properties that underpin the traditional use in teas and decoctions for colds, cough, and upset stomach.

Today, Sideritis ferrensis continues to be gathered in the Anaga and Teide regions of Tenerife, and dried aerial parts are sold by local herbalists and agrifood cooperatives for tisanes. In vitro and animal studies of the Canary Sideritis complex support antioxidant and anti-inflammatory activity, and the species is included in contemporary pharmacognosy surveys of the island flora. The preparation and consumption of Sideritis tea remains a living practice in the archipelago.

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