Can the South American holly be grown in the US?
The South American holly is an evergreen tree that grows mainly in Argentina, Brazil, Uruguay and Paraguay. It can grow up to 18 meters (60 feet) tall. The plant requires a warm, humid climate. After several years, the leaves and stems are hand-picked and dried to preserve flavor. This is called maté which means “gourd herb”. The tea is made by steeping dried leaves in hot water using a bombilla (filtering straw). It contains caffeine and is known for its tangy flavor. It was originally cultivated by indigenous tribes who believed it had health benefits and increased stamina. The Jesuits realized its commercial potential and it became widespread. Today it remains a popular national drink in parts of South America.
Cultivation and History
How long does it take to make the South American holly?
The South American holly is a species of the holly genus (Ilex), with the botanical name Ilex paraguariensis A. It was first cultivated and used by the indigenous Guarani people and in some Tupí communities in southern Brazil, prior to European colonization. Over the centuries, the South American holly became deeply ingrained in the culture of South America, with rituals and traditions surrounding its consumption. The South American holly is a rare herbal tea in that it’s one of the few plants that naturally produce caffeine. It is traditionally consumed in central and southern regions of South America, primarily in Paraguay, as well as in Argentina, Uruguay, southern and central-western Brazil, the Chaco region of Bolivia and southern Chile. The long-term health benefits of the South American holly are roughly comparable to black tea. South Americans safely drink upwards of 1–4 liters per day. In United States, Canada, and Europe, it’s not uncommon for an avid drinker to consume at least 1–2 liters per day.
In addition to the traditional recipe, there are many variations which allow you to enjoy the South American holly in other ways. The shelf life depends on how it’s stored, but it can generally last between 1 to 2 years if stored properly in a cool, dry place, away from direct light and moisture.
The South American holly leaves are dried chopped and ground into a powder. It is then drunk through a metal straw (traditionally silver) known in Argentina as a Bombilla but can sometimes have a different name depending on what country you’re in. The bombilla also acts as a sort of sieve.
Preparation Methods
How do you make the South American holly? The ‘gringo’ style refers to the way the drink is enjoyed in North America: the leaves are placed in a cup, cold water is added and then left to soak for a few minutes, with the addition of hot water afterwards. It is drunk with the bombilla and water is added until the aroma disappears. Easy, right? A dollop of honey and a splash of creamer are great additions, but not necessary if you follow the basic rules.
Tree Size
How big do the South American holly trees get?
The South American holly is an evergreen tree that grows up to eight meters tall in the wild. It has thick, dark green oval-shaped leaves. This slow-growing plant takes about five years before its leaves can be used for tea. The South American holly trees grow best outdoors in warm, humid climates with filtered sunlight and rich, moist, acidic soil. Indoors, plants stay much shorter, around two to three feet tall.
The plant originated in the rainforests of Argentina, Brazil, Paraguay and Uruguay. Its leaves were traditionally used by indigenous peoples to make a tea, which was believed to increase vitality. Today, the tea remains popular in South America. The leaves are harvested, dried, and can be steeped in hot water to make the tea. It has a green tea-like flavor with hints of tobacco and oak.
Effects
Does the South American holly give you a buzz?
Ilex paraguariensis grows in South America. Its leaves are picked and dried for consumption. It is naturally caffeinated. Indigenous people referred to it as a “herb from the gods” due to its health benefits. They used it in medicines and to increase stamina. It grows best in rainforests. It prefers rich, moist soil conditions. In the wild, it grows up to 26 feet tall. It has thick, dark green oval-shaped leaves around 5 inches long with a serrated edge.
To make a smoothie, blend tea with fruits and ice. This provides an energy boost and antioxidants.
It has a diuretic effect. This helps the body eliminate toxins and purify itself. This diuretic effect is natural. Alternatives like white tea and rooibos won’t stain teeth.
Drinking 1-2 liters a day increases health risks. It stimulates dopamine production. It provides mild stimulant effects.
Its taste depends on how it’s prepared. It can taste bitter, smokey, or fruity. The bitterness comes from tannins. Some enjoy the bitter taste, while others balance it with mint, honey, or citrus.
Proper storage preserves flavor and aroma. Quality of leaves, storage container, and environment affect shelf life. It can last several months when stored properly.