La yerba is native to the Paranaense jungle in South America. Its leaves are used to make an infusion called mate. Mate is drunk from a gourd through a metal straw called a bombilla. La yerba can be cultivated without chemicals; organic is healthier and tastes better. By the 17th century, la yerba was the main export above sugar, wine and tobacco in the Guaraní territories. Today, la yerba is consumed more than coffee in Argentina, Paraguay, Uruguay and Southern Brazil. It grows wild in the subtropical Misiones and Corrientes regions of Argentina where cultivation is also concentrated.
La yerba is a tree native to the paranaense jungle (South America). Its leaves are used to prepare the infusion called mate after processing. Mate is prepared in a container called a mate where processed la yerba and a bombilla (metal straw) are placed, through which it is drunk.
In the Río de la Plata region, people consume mate daily. In fact, it’s common for friends to meet up and matear several times a week. In winter, the drink is served hot and in summer lemonade replaces hot water, except in Uruguay.
La yerba has antioxidant activity related to its caffeoyl derivative content. Among several species of Ilex, the antioxidant activity of Ilex paraguariensis is the highest.
La yerba is harvested manually between April and September. After harvesting the tree regenerates and produces more leaves perpetually.
Tourists can visit plantations there through the official route.
La yerba is a caffeinated drink made from the leaves of a South American holly shrub. Indigenous communities in Paraguay and Brazil originally cultivated la yerba. The Jesuits later spread its consumption for trade. La yerba became the main export above sugar, wine and tobacco in some regions. It continues to be an important part of culture and business in South America today.
Overall, la yerba contains vitamins, minerals and antioxidants. The caffeine content is less intense than coffee. Currently, Uruguay has the highest per capita consumption of la yerba. Argentina also has substantial production and export across the Middle East. Despite its deep roots in South American culture, la yerba has steadily attracted worldwide fans drawn to its flavor and energy boost.
The indigenous Guaraní first cultivated and consumed la yerba. Jesuits discovered its commercialization potential. Up to 1676, the main production centre was Maracayú. In 1890s la yerba plantations regained prominence in Mato Grosso do Sul.
La yerba is an ancient herb rich in nutrients. It’s the main ingredient of an iconic drink for Argentina, Uruguay and Paraguay.
In Argentina, la yerba means much more. It represents sharing and reduces distances between people.
La yerba is native to South America. Consumed 6 to 1 over coffee there. How did it become popular? Origins are filled with folklore. Discovered by Guarani and Tupi, it was an herb “from the gods”.
I had my first mate at Spanish Academy. We were given a lesson on traditions. Mate brings the group closer.
Through the route tourists discover how mate is made in Argentina, following tradition to obtain perfect mate.
The popularity of la yerba is booming. Those lucky to try the real thing often adopt this special custom.
La yerba is native to South America. Its earliest history is with Guarani. Colonizing Jesuits saw potential and spread it.
The first wash should be with cold water.