The blooms of this common plant, considered a weed by most, are either white or purple. The white is a native species and the purple, imported from Europe as a hay crop, is now a state flower. Both species bloom from spring to fall. Native Americans often ate the entire plant, and used the leaf tea for colds, coughs, and fevers. The high protein leaves are a staple in Chinese cuisine. The flowers make an excellent tea, can be added to salads, or dried and ground into flour. A strong infusion of flowers and leaves is good for detoxification. It stimulates and cleanses the liver and gallbladder. The tea is anti-inflammatory, calming, expectorant, and anti-spasmodic. It's full of nutrients, including beta carotene, vitamins C, B1, B2, B3, B5, B6, B9, B12, biotin, choline, inositol, bioflavinoids, magnesium, manganese, zinc, copper, and selenium. It has been used to treat rheumatism, gout, asthma, and cancer. It is an ingredient of the Hoxsey formula.