- Region
- South America
- Origin
- Southern Chile and neighbouring Argentina, in the Valdivian rainforests
- Traditions
- Mapuche medicine
South America · Herb · № 864
Ugni molinae
Herb · South America
Murta (Chilean guava)
Ugni molinae
A shrub of the myrtle family with fragrant red berries. Mainly a food plant; the leaf was used as an astringent.
Safety notes
The berries are food. Little is known about the leaf as a remedy. Traditional use is no proof of effect; consult a doctor or pharmacist if you are pregnant or breastfeeding, take medication or have a medical condition.
Cautions by tradition (1)
- Healing traditions of the Americas: Little is known about the leaf as a remedy.
Preparation
Berries fresh, in jam or in liqueur; leaves as a tea.
Use in traditions
Uñi in Mapudungun, the origin of the genus name Ugni. The berries ripen in autumn and were eaten fresh, dried for winter and made into a fermented drink. Today they are known from the liqueur murtado and from pastries. Berries and leaves were considered astringent and stimulating.
Applications
Use by tradition
How different herbal traditions describe this herb. Amounts are traditional guidelines checked for obvious errors; they are not medical advice. For poisonous plants no dosage is given on purpose.
Healing traditions of the Americas
Attributed effects
The berries as food and for a fermented drink; leaves and berries as an astringent.
Preparation and amount
Eat the berries fresh, dried or cooked into jam; a few leaves as a tea.
Caution: Little is known about the leaf as a remedy.
- Ways to prepare herbs
- Tea (infusion)Tincture