Scientific name: Minthostachys mollis
Muña grows in the Andes above 2,700 meters above sea level (9,000 feet). It is a bush measuring up to 1.2 meters tall (4 feet) with small leaves and white flowers.
In high altitudes, muña is excellent for an upset stomach, dizziness and difficulty breathing.
When tourist show symptoms of altitude sickness, guides from the Lake Titicaca region usually give them muna branches. These branches are then rubbed between their hands and inhaled, relieving dizziness, freeing the bronchi, and decongesting the respiratory tracts
Muña leaves and flowers are drunk in a tea to relieve swelling and stomach pain, aiding in digestion and preventing gas. It also helps eliminate intestinal parasites. Recent studies in 2007 showed that muña helps eliminate the helicobacter pylori organism, bacteria responsible for stomach pain, vomiting, diarrhea, food poisoning, gastritis and gastroenteritis, as well as the majority of ulcers.
Reference: Faculty of Pharmacy and Biochemistry UNMSM 2009
“Mate de muña” (muña tea) is served in Andean restaurants, especially in the Lake Titicaca region.
INS – Instituto Nacional de la Salud (Peruvian National Institute of Health)
(Peruvian tables for food components – 1996)
Content in mg per 100 g of the edible part:
|MINERALS||mg / 100 g|
|COMPOSITION||mg / 100 g|
|VITAMINS||mg / 100 g|
|Vitamin A – retinol||306|
|Vitamin B1 – thiamin||0.35|
|Vitamin B2 – riboflavin||1.81|
|Vitamin B3 – niacin||6.85|
Menthone, isomenthone, linalol, caryophyllene, carvacryl acetate, spathulenol, limonene, pulegone, isopulegone