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General:
Perennial herb from a stout taproot, white-woolly; stems ascending, 30-100 cm long, 4-angled, generally several; thyme-scented, cultivated for tea, flavouring.
Leaves:
Opposite, round to broadly egg-shaped, 2-5.5 cm long, about as wide, bases lobed to round, tips blunt, green and wrinkled above, white-woolly below, margins blunt-toothed; lower long-, upper short-stalked; uppermost leaves not much reduced.
Flowers:
Inflorescence of broad, many-flowered axillary clusters; corollas tubular, whitish, 8-15 mm long, slightly exserted from calyces, lips 2, about equal, the upper lip erect and narrowly 2-lobed, the lower lip spreading with broadly rounded central lobe; calyces star-shaped with ring of long hairs in throat, soft-hairy, the tube 4-5 mm long, the teeth 10, narrow, eventually widely spreading, sometimes unequal, tips spine-hooked.
Fruits:
Nutlets, 4 clustered together, egg-shaped, smooth.
Source: The Illustrated Flora of British Columbia
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