MATE
Name: Mate
Scientific name: Ilex paraguariensis
Other names: Brazilian tea, yerba
del mate, Jesuits' tea, mat, bombilla.
Summary: A tea substitute, but also a nutritional complement for persons eating few fruits and vegetables.
Description: Shrub with wide leaves, with white flowers and
with reddish berries.
Environment and culture: Mate grows spontaneously in Paraguay, in Brazil,
Chile and also in Argentina.
Used parts: Leaves
Constituents: caffein, theobromin, theophylin, tanins, potassium, magnesium, manganese, iron, minerals, vitamins...
History: South American Indians chewed plant's leaves. Now and by national custom in South America, one drinks it in infusion. Argentine herdsmen eating mainly some meat complete their vitamin deficiencies and minerals by mate's infusions.
Manners: Mate can be drink as tea or coffee, but savour gets closer more to some tea. It restores at once some energy. It looks after migraines, after nevralgiesn the rheumatisms, tiredness and light depression. It is also an excellent nourishing complement for persons eating few fruits and vegetables. Mate is very rich in vitamin, its content in chlorophyll is three times more than tea. Furthermore it is the cafeined plant containing least caffeine, what does of it a little exciting product. It would be effective during pregnancy " to calm gristle " and would be aphrodisiac.
Effects: Nervous stimulant, energy, dietary, analgesic, diuretic complement.
Warnings: It's better do not consume mate during meals because wealth it tanins would alter food assimilation.
Preparation: 1 spoonful for a cup of water, in infusion.
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