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Yerba Mate

Mate' (pronounced MAH-tay), also called yerba mate' or Paraguay tea, was introduced into the United States in the 1970's as a noncaffeine coffee subsititute.  That claim was in error.  Mate' contains caffeine.  It also contains vitamin C, making it more nutritious than other caffeine-containing herbs (coffee, tea, kola, cocoa).

The Jesuits intruduced mate' to European colonists, and today it is one of South America's favorite stimulants.  In Argentina, Paraguay, and Uruguay, it's considerably more popular than either coffee of tea.  More than 200 brands of mate' are currently marketed in Argentina alone.  Argeninians consume 11 pounds per capita of mate' annually.  In Uruguay, the figure is 22 pounds.  South American breads often have mate' added, and the herb is a key ingredient in a popular South American soft drink.

South Americans consider mate' not only a pleasant stimulant but also an appetite suppressant and a diuretic that treats water retention.  Although there has been no scientific research to back it up, mate' has long been used in South America as a digestive aid.

A 6-ounce cup of mate' contains about 50 milligrams of caffeine, about as much as a cup of tea of a can of cola soda.  Instant coffee contains a little more caffeine (65 milligrams per cup).  Brewed coffee contains two to three times as much (100 to 150 milligrams per cup).

Some experts recommend vitamin C for colds.  The herb is fairly high in vitamin C and is in fact the most nutritious stimulating beverage. Drinking mate' when you have a cold will provide one additional source of vitamin C.

For an infusion, use 1 teaspoon of dried herb per cup of boiling water.  Steep 10 minutes. Drink up to 3 cups a day.  Some people object to mate's odor, although others learn to enjoy it.  Add honey and lemon if you need to.