Herbarium of the Ancients — Detailed NotebookFR · EN
Mate
Ilex paraguariensis
Please read before use: the information below describes traditional and informational uses — it does not replace the advice of a healthcare professional. If in doubt, during pregnancy, breastfeeding, ongoing treatment, or use in children, seek advice before use.
Enhanced precautions for this plant: Contains caffeine: avoid or limit during pregnancy, breastfeeding, in children, or in case of sensitivity to stimulants. Regular and prolonged consumption, especially when very hot, has been associated in some studies with increased risks to the esophagus; it is preferable to infuse at moderate temperature. May interact with certain medications (stimulants, anticoagulants, cardiac treatments): seek advice from a healthcare professional in case of ongoing treatment. Avoid excessive or long-term daily consumption without professional advice.
Infusion (chimarrão / tereré) — Dried and coarsely ground leaves
Traditional gourd infusion
Fill a gourd two-thirds full with yerba mate, pour hot (not boiling) water, and let steep for a few minutes before drinking through a filtering straw (bombilla). You can refill with water several times on the same leaves, as tradition dictates. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Classic infusion — Dried leaves
Simple teapot infusion
Pour hot, not boiling, water over the dried leaves and let steep for a few minutes before straining. Professional consultation is recommended in case of regular consumption, due to caffeine content. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.
Where to find it
Sourcing the plant
Dried yerba mate can be found in herbalist shops, in specialized stores carrying South American products, as well as grown in the subtropical regions of South America such as Paraguay, Brazil, and Argentina.
Harvest season
When to harvest it
The leaves of the mate tree are traditionally harvested in late autumn and during the austral winter, then dried and lightly smoked according to ancestral methods before being ground.
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