Ilex paraguariensis, Commonly known as Mate, is a perennial plant native to the Paranaense Jungle, present in Argentina, Brazil, Paraguay and Uruguay. It is used to make the famous infusion called mate, a widespread tradition and symbol of hospitality, energy and social connection in much of South America. Its relevance is not limited to the cultural aspect, given that its stimulating properties and its nutritional contribution has made it a beverage with recognized benefits and exported globally.
Origin, history and tradition of Ilex paraguariensis
The use of Ilex paraguariensis dates back to pre-Columbian times. guaranies They were the first to consume its leaves, using them as a stimulant, currency, and object of religious worship. Its name derives from the Guaraní term "ka'a," which means herb. Mate was considered sacred and a source of physical and spiritual vigor.
Later, the Spanish conquistadors noticed the resistance and energy of the native peoples after drinking the infusion. Later, the Jesuits They would promote cultivation in their reductions, perfecting germination techniques and extending the consumption of yerba mate, until it became known as "Jesuit tea”. Its consumption later spread throughout the region and, to a lesser extent, to countries like Chile and Bolivia. Currently, mate is still present in more than 90% of Argentine homes, according to data from the National Yerba Mate Institute, and is deeply rooted in the daily and social life of Argentina, Paraguay, Uruguay, and southern Brazil.
Botanical characteristics of the yerba mate plant
La Ilex paraguariensis It belongs to the Aquifoliaceae family. In the wild, the tree can reach between 10 and 30 meters in height, although in plantations for harvesting it is pruned to around 2 meters. The trunk is straight, its bark grooved and grayish-brown. The leaves are evergreen, obovate, with toothed margins, thick, deep green, and about 11 cm long by 5 cm wide. They have marked veins and are leathery.
Flowering occurs in spring, with small, clustered whitish flowers. The fruits are globose red to purple drupes, 5–7 mm in diameter. These fruits, rich in saponins, are the main source of reproduction, as they contain between 4 and 8 propagules. Dissemination is endozoic, primarily by birds.
Geographic distribution and natural habitat
Yerba mate grows wild and in plantations mainly in the Paranaense Jungle, located in southern Brazil, eastern Paraguay and northeastern Argentina (mainly in Misiones and Corrientes). These regions offer optimal conditions for Humid subtropical climate, with abundant rainfall of 1800 to 2000 mm per year, average temperatures between 20 and 23°C and red soils rich in iron, acids and essential minerals.
Plantations are typically located at altitudes between 400 and 800 meters above sea level, where the shaded environment of the forest favors the development of robust and aromatic leaves. Although there are more than 600 species in the Ilex family worldwide, only the Ilex paraguariensis It is suitable for making traditional yerba mate.
Climate and soil requirements for cultivation
The successful cultivation of Ilex paraguariensis requires very specific environmental conditions:
- Optimum temperature: Between 20 and 23°C constantly. The plant tolerates very light frosts, but extreme temperatures affect its development.
- Humidity: It requires high relative humidity and frequent rainfall. A rainfall pattern of around 1800–2000 mm per year is ideal, especially during flowering and vegetative growth.
- Light and shadow: It prefers semi-shaded locations, as direct sun exposure can damage young leaves. In nature, large rainforest trees provide the necessary light filter.
- Soil typeSoils should be slightly acidic (pH between 5.8 and 6.8), deep, well-drained, with a fine or medium texture and rich in phosphorus and potassium. Clay or sandy soils, provided they retain moisture and do not become waterlogged, are suitable.
- AltitudeThe ideal altitude is between 400 and 800 m above sea level, which influences the flavor and caffeine content of the leaves.
La soil quality and absence of exposure to strong winds They are equally crucial to avoid plant stress and maximize the production and concentration of active ingredients.
Plant cultivation and development process
The life cycle of yerba mate It begins with the sowing of seeds between March and April. These seeds, collected from ripe fruits, usually have a rudimentary embryo and require treatments to facilitate germination, such as immersion in hot water or scarification. In nature, partial digestion by birds is the natural method of softening the seed coat.
- Germination and nursery: After treatment, the seeds are sown in trays or prepared soil and, under adequate irrigation and temperature, germinate in one or two months. The seedlings are developed in the nursery for until a year, acquiring greater strength before transplanting to the final field.
- Transplant and growth: Once ready, they are transplanted to the ground, where the plant will need between 3 and 5 years to reach sufficient maturity for its first harvest. During this time, shading, pruning and the use of accompanying legumes facilitate their vigor and the enrichment of the soil.
- Pruning and maintenancePruning is key to developing a controlled shrub structure. The so-called "table cut" is used to promote sprouting and facilitate future harvesting.
- Productive longevity: A well-managed plant can produce quality leaves for decades, reaching over 80-100 years of useful life.
Agamic propagation through cuttings is rare, as the rooting rate is low even when using rooting hormones. In vitro techniques remain experimental.
The harvest: stages and techniques
La yerba mate harvest It is mostly harvested manually, although mechanized plantations exist. The harvesting period extends from January to September, depending on the region and climatic conditions. One or two harvests can be made per year, depending on the management and age of the plant.
- Selection of leaves and branchesMature leaves are cut along with young branches, seeking a balance between quantity and quality.
- Regeneration after harvestAfter harvesting, the plant enters a stage of recovery and growth, preparing for the next campaign.
Manual harvesting allows for the selection of only quality leaves, while mechanized harvesting increases volume but can decrease selectivity and average quality.
Processing: drying, selection and grinding
The harvested leaves and branches undergo several fundamental stages, which determine the aroma, flavor and final properties of yerba mate:
- Sin: It is the initial step of brief passage through fire or intense heat to deactivate enzymes (such as polyphenol oxidase) and prevent unwanted fermentation, fixing chlorophyll and maintaining the bright green color.
- drying: It is produced in two ways: air-dried (gentler) or fire-dried (which provides additional smoky aromas). The moisture content is reduced to around 9%, ideal for subsequent storage and processing.
- Courtyard: It is the coarse grinding of dry herbs.
- Parking Spaces: Yerba canchada is aged for varying periods to develop flavor, eliminate bitterness, and balance the oil content and aromatic principles.
- Milling and packaging: Finally, it is ground according to the product's destination (yerba with a stem, without a stem, fine grinding type PU1, etc.), and it is packaged under hygienic and controlled conditions.
There are product variants, such as yerba mate sapecada, canchada, prepared with stick, despalada, toasted, soluble or instant and mixtures enriched with other herbs.
Nutritional and chemical properties of yerba mate
The consumption of yerba mate is supported by its composition rich in beneficial active ingredients:
- Xanthines: Mainly caffeine (mateine), theobromine and theophylline, which provide its stimulating effect and contribute to the feeling of greater energy and concentration.
- Antioxidants: High levels of polyphenols (chlorogenic acids, tannins, flavonoids) that neutralize free radicals and play a protective role in cardiovascular and cellular health.
- Vitamins: From group B (B1, B2, B6), vitamin C and E.
- Minerals: Potassium, magnesium, phosphorus, iron, calcium and manganese.
- Essential amino acids and micronutrients essential for human nutrition.
Content caffeine It varies between 0,7% and 1,7% of the leaf's dry weight (higher than traditional black tea), and the concentration depends on factors such as sunlight, handling, and harvesting season. Furthermore, yerba mate is low in fat and sodium.
Studies have observed that the combination of xanthines in yerba mate can uniquely affect the body, relaxing smooth muscle tissue and stimulating the heart. It also exhibits antioxidant and anti-inflammatory effects.
Health benefits associated with yerba mate consumption
- Antioxidant power: Helps reduce the risk of chronic degenerative diseases, combats cellular aging and protects cells from oxidative stress.
- Energizing effect: Improves concentration and alertness, being an alternative to coffee and energy drinks.
- Regulation of cholesterol and triglycerides: Frequent consumption can help reduce LDL cholesterol and triglyceride levels in the blood.
- Improved digestion: It promotes intestinal transit and digestion due to its mild laxative effect and bitter component content.
- Detoxifying properties: Helps eliminate toxins.
- Contribution of essential vitamins and minerals: Essential to complete a balanced diet.
- Antimicrobial action: Its antiseptic power against bacteria such as Escherichia coli and Staphylococcus aureus has been observed.
Consumption should be moderate, as excessive intake can cause insomnia, increased blood pressure, tachycardia, and digestive disorders, especially in people sensitive to caffeine.
Varieties and products derived from yerba mate
- Yerba mate made with a stem: Contains at least 65% dried leaves and up to 35% sticks and fibers. It is the most consumed in Argentina and Paraguay.
- Yerba mate despalda (without stem): Composed of at least 90% leaves. Native to Uruguay (type PU1) and southern Brazil, it is very finely ground and has an intense flavor.
- Yerba mate canchada: Coarsely crushed, often before parking.
- Roasted yerba mate: Subjected to an additional thermal process, with a distinctive flavor.
- Soluble or instant yerba mate: Obtained by dehydration of aqueous extracts of yerba mate.
- Flavored herbs and blends: Enriched with herbs (mint, lemon verbena, peppermint, burrito, boldo), fruits (orange, lemon) or doses of guarana, according to regional preferences.
Presentations vary according to tradition and market, with strict regulations regarding the components and maximum permitted humidity (around 9,5%).
Consumption of yerba mate: traditional methods and cultural variations
- Mate: An infusion made with hot water (between 70 and 85°C) prepared in a container called a mate or a gourd, and drunk through a bombilla. This is the most common method and has a distinctly social character during the mate drink.
- terere: Prepared with cold water or citrus juices, ice, and sometimes additional herbs. Originally from Paraguay, it's ideal for warm climates. It's a refreshing and revitalizing infusion.
- Mate cocidoSimilar to tea, yerba mate is infused in boiling water, strained, and drunk in a cup. It can be prepared with caramelized sugar to "burn" the herb, or in tea bags for convenience.
Other culinary uses include ice cream, liqueurs, sauces, and even medicinal and cosmetic applications (such as the active ingredient in Biofreeze products). The mate ritual involves sharing the vessel and bombilla, fostering communication and symbolizing friendship; although individual variations have been adapted, especially outside of South America.
Social, economic and cultural importance of yerba mate
La Yerba mate is a national emblem in Argentina, Uruguay, and Paraguay, and supports the regional economy in growing areas such as Misiones and Corrientes. Hundreds of thousands of tons are produced annually to supply local markets and for export. It is also a staple of fairs, popular festivals, and tourist routes. Do you want to know more about what yerba mate is?
In South American culture, mate represents camaraderie, hospitality, justice, and honesty. Events such as the National and International Yerba Mate Festival reinforce its identity. It has been declared Argentina's national infusion, and November 30th is celebrated as National Mate Day.
Global trends and new applications
Yerba mate consumption has transcended South American borders, and it can be found in stores in Europe, North America, and Asia. Learn more about growing the yerba mate tree in different regions, which has boosted its worldwide popularity. More and more people are choosing it for its energizing nature and recognized health benefits. At the same time, equivalent species such as Ilex vomitoria (yaupon) in North America are gaining popularity for their resistance to temperate climates.
Mate has also influenced artistic, literary, and cinematic expressions, demonstrating its cultural value in musical works, films, and social events that revolve around the beverage.
Ilex paraguariensis is not only a plant with multiple benefits and properties, but it has been and continues to be a driving force of encounter, identification, and tradition. From the meticulous care of its cultivation to its transformation into increasingly varied products, yerba mate continues to renew its importance in the daily lives, health, and culture of millions of people around the world.
