Ilex paraguariensis (yerba mate)

Ilex paraguariensis is a member of the holly family (Aquifoliaceae) native to subtropical South America.

The leaves of this tree are used to produce a herbal infusion called yerba mate or Paraguayan tea.

It is widely used in Argentina, Brazil, Paraguay and Uruguay, and its consumption often constitutes a form of social ritual.

Furthermore, some medicinal properties have been attributed to yerba mate, including:

stimulant to the central nervous system
diuretic
hypocholesterolemic
anti-inflammatory
antioxidant
anti-rheumatic
beneficial for the cardiovascular system

Paraguayan tea has been traditionally used by indigenous people and is nowadays one of the most important economic products in South America.

Species detail

Yerba mate in the gourd © Jorge Alfonso Hernández, Creative Commons Attribution-
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The plant was formally described by Auguste François César Prouvençal de Saint-Hilaire in 1822.

Its common name, 'maté' is metonymically derived from the gourd (Lagenaria vulgaris) - the gourd's name is 'mathi' in Quechua, a native South American language.

Yerba mate drink

Traditionally, the dry yerba mate leaves are packed in the gourd and infused by pouring water on it. Then the infusion is absorbed through a bombilla - a metal tube with perforations at the bottom.

Taxonomy

The Paraguan tea is an evergreen tree that can grow up to 18 metres tall. Discover how you might recognise it.
Distribution

Ilex parguariensis is native to South America. It prefers warm, humid conditions and acidic soil. Find out more.
Biology

Ilex paraguariensis flowers are pollinated by bees and flies and its seeds are dispersed by birds.
Ethnobotanical use

Yerba mate contains many active components that make it a nutritious drink and useful medicine. Discover what it contains and how it can be used, and why yerba mate tea may not always be quite what you expect.
References

Get reference material for Ilex paraguariensis.

Images

Illustration of Ilex paraguariensis, drawn in 1897.

Traditionally, the dry yerba mate leaves are packed in a gourd and infused by pouring water on. Then the infusion is absorbed through a bombilla - a metal tube with perforations at the bottom.