Shrubby deervetch is an attractive native desert shrub with historical interest as the source of Hills tea. Its pleasant flavor has led to occasional traditional use, but the presence of potentially toxic cyanogenic glycosides means it is not recommended as a food plant. Today it is best appreciated for its ornamental value, drought tolerance, and importance to native pollinators rather than for its limited and potentially hazardous culinary use [2-3]. Warning: Shrubby deervetch should not be regarded as an edible food plant. The leaves and flowers have traditionally been used only for tea, but several species in this group contain cyanogenic glycosides, compounds that can release hydrogen cyanide. These toxins can cause rapid poisoning through respiratory failure. Traditional preparation involved steeping the leaves and flowers, removing the plant material, and then thoroughly boiling the liquid to drive off volatile toxic compounds. Even with this preparation, the safety of the tea remains uncertain, and routine consumption cannot be recommended [2-3]. Edibility Rating: 1 out of 5 – Primarily a traditional herbal tea plant with significant safety concerns. Do not consider it a food source [2-3]. Taste and Preparation: When prepared as a tea, shrubby deervetch has a pleasant herbal flavor with characteristics reminiscent of clover and vetch, but without the strong perfume-like notes found in many vetches. It often has a gentle sweetness and subtle fruity notes, along with similarities to South African honeybush tea. The leaves generally produce a richer and more balanced infusion than the flowers, while combining both gives the best flavor. The aromatic qualities remain after drying, allowing sprigs to be bundled and stored for later use. Individual leaves are small and sparse, making it easier to harvest entire leafy stems rather than picking leaves one by one [2-3]. Seasonality: Shrubby deervetch flowers from February to May. Young leafy shoots and flowers suitable for tea are available during the spring growing season [2-3]. Traditional Uses: Early settlers brewed the leaves and flowers as a tonic known as Hills tea. While this practice became locally popular, modern understanding of the plant's chemistry suggests considerable caution because of its cyanogenic compounds [2-3]. Safety: Shrubby deervetch contains cyanogenic glycosides, which can release toxic hydrogen cyanide if improperly prepared. These compounds are water-soluble and partly removed through prolonged boiling, but complete safety cannot be guaranteed. For this reason, the plant should not be consumed as a food, and even traditional tea preparations should be approached with caution [2-3].

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There are no documented medical uses. Ethnobotanical and pharmacological records for this exact species are marked as unknown. It belongs to a broader genus within the legume family (Fabaceae), where related species have traditional medicinal uses; for example, some Acmispon species (formerly classified under the genus Lotus) have historical records of being used internally and externally as traditional medicine. Related Species, for example, Acmispon wrightii (Wright's deervetch) was historically used by the Navajo and Zuni peoples as a topical poultice for swellings, a gastrointestinal aid for stomachaches, and a cathartic.

A drought-tolerant plant for xeriscaping and erosion control, and a vital larval host plant for native desert butterflies and bees. Shrubby deervetch suits native and drought-tolerant gardens. Its bright orange-yellow spring flowers make it attractive in desert landscapes. The flowers attract many native bees and other pollinating insects. As a native legume, it also contributes to desert ecosystem health and provides habitat and forage for wildlife.

Special Uses