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Herbs & Cultures

Curanderismo of northern Peru →Kallawaya healing knowledge →

Muña tea

The minty tea of the Andes, for after a meal.

Traditional use

Time
10 minutes
Makes
2 cups
Muña

Muña grows on the slopes of the Andes, from Venezuela to Bolivia. In Peru and Bolivia it is drunk at home as a herbal tea, often after a meal; folk medicine considers it good for digestion. Healers in northern Peru and the Kallawaya in Bolivia also use the plant.

Ingredients

  • 2 sprigs of fresh muña or 1 tbsp dried
  • 500 ml boiling water
  • To taste: honey

Step by step

  1. Put the muña in a teapot.
  2. Pour the boiling water over it and leave to steep, covered, for 5–7 minutes.
  3. Strain and drink warm, with a little honey if you like.

Tips

  • No muña? A mix of peppermint and a little oregano comes close.

Registry

Herbs in this recipe

Read more about effects and safety on each herb’s page.

  • Caution

    South America · Herb · № 816

    Muña

    Minthostachys mollis

    A mint-like plant used in the Andes for stomach complaints and wind.

    Kallawaya healing knowledge+1

Cultures and traditions

Where the herbs come from

The herbs in this recipe also appear in these traditions.