Muña

Minthostachys mollis

herb · infusion

Leaves smelling of mint and oregano, steeped after meals or added to potato soups.

Origin

Andes (Peru, Bolivia)

Season (United States)

all year round

Preparation

One teaspoon of dried leaves per cup, five to ten minutes in barely simmering water; the infusion is strained and drunk.

Molecules

In small amounts, not counted Rosmarinic acid · Lutein and zeaxanthin · Chlorophyll

Did you know?

Andean farmers spread its branches between stored potatoes: it protects them from insects and stops them sprouting.