Pectis angustifolia Torr.

Annuals or perennials, 1–20 cm (caudices slender, woody); herbage lemon-scented or spicy-scented. Stems erect or ascending, glabrous or puberulent. Leaves linear, 10–45 × 1–3 mm, margins with 2–5 pairs of bristles 1–2 mm, faces glabrous (dotted with oil-glands 0.2–0.7 mm). Heads in congested, cymiform arrays. Peduncles 1–20 mm. Involucres narrowly campanulate or cylindric. Phyllaries distinct, linear or narrowly oblanceolate, 2.5–5.5 × 0.5–1 mm (dotted subterminally with 1 or 2 swollen oil-glands and submarginally with 2–5 pairs of smaller oil-glands). Ray florets 8; corollas 3–5(–7) mm (glandular puberulent or nearly glabrous). Disc florets (7–)10–20; corollas 2.5–3.5 mm (sometimes weakly 2-lipped, glandular puberulent). Cypselae 2.5–4 mm, strigillose (hair tips straight, forked); pappi coroniform and/or of 0–7 scabrid awns or bristles 1–2 mm.

Dry uplands, usually on calcareous soils. Deserts, grasslands, woodlands, sand bars and roadsides at elevations of 300-2300 metres.

The leaves can be used for lemon tea. The young leaves are eaten raw or cooked and are also dried. They are used for a lemon seasoning for other foods.

Can be grown by seedlings.