Muña, under its scientific name Minthostachys mollis, is considered a shrubby plant with tremendous healing properties. Learn more about the benefits of Peruvian muña.
Harvesting
Wood-like in appearance, with small, pointed leaves, it grows between 0.80 cm and 1.20 m, and thrives in the Peruvian Andes, mainly in the departments of Cajamarca, Áncash, Junín, Ayacucho, Huancavelica, Cusco, Apurímac, and Puno.
Its stationary availability is from March to July.
Properties
The benefits of Peruvian muña are mainly used as an infusion. The leaves are delicately extracted and boiled to become a powerful elixir that soothes stomach aches.
For this reason, it’s a drink that shouldn’t be missed after a terrible banquet, as it will help prevent the food from wreaking havoc later.
It contains two important minerals: calcium, which helps maintain good bone health, and phosphorus, a substance that, in addition to providing energy, contributes to kidney function and prevents muscle contractions.
It also contains retinol, which improves the appearance of the skin, allows cells to renew themselves, closes facial pores, and, in the event of an outbreak, helps reverse damage caused by photoaging.
It also contains small doses of iron that prevent anemia.
If you’re visiting the Peruvian highlands and are worried about the infamous altitude sickness, a muña tea will help you regain strength and cope with the symptoms this illness causes.
It is available in its natural form, as an infusion pad, and in capsules.
Combat Gastritis
Enjoy the benefits of muña in the comfort of your own home. To do so, follow these recommendations.
Try buying fresh muña leaves, select five or six, and transfer them to a cup. Add a little boiling water to fully activate the plant.
Let the infusion steep for a few minutes, stir, and enjoy. It’s best to drink it unsweetened. You can also use a touch of honey, panela, or stevia to sweeten the drink.
It’s important to note that if you are pregnant or breastfeeding, it’s best not to consume it.