The Herb Traveler – Patagonia - a gulp of fresh air
herbsdottir on the go

The Maté Ceremony

Patagonia is-- 
Technicolor as its inventor only dreamed.  Blue-green, glacial lakes, beech forests, soaring mountain peaks birthed by primal forces--the movement of the earth’s tectonic plates and magma surging upwards from the planets inner core; 
Multitudes of awe-inspiring, blue-white glaciers tumbled at the foot of the mountains within the southern ice fields;
Endless skies, 
Elliptical clouds and 
Dream-like, rose sunsets.
And here, there is the almost constant, insinuating presence and fury of the West wind. 

Set at the southern tip of the world, Patagonia straddles Argentina and Chile, at times, uncomfortable neighbors. Its backbone, the Andes Mountains, the longest mountain range in the world, is remote, forbidding, and as yet unspoiled. Guanacos (family-Camelidae, as the llama), flamingos, albatross, cormorants, penguins, foxes, hare, sheep  and even pumas freely roam this space. Striking, robust wild flowers, evergreen and deciduous trees, and fragrant herbs hold strongly to their turf as this ever-changing climate demands. One could describe the wildly beautiful setting as: truly pristine, harsh, a bit wild, and surely, exhilarating!

The hardy pioneers that have settled in this challenging land are passionate about preserving its nature. They are also gracious, welcoming hosts. The most popular daily beverage, a ready source of refreshment and comfort and a pledge of hospitality is Yerba Maté. Not just a drink. One might compare the maté ritual to a smoking of the peace pipe. 

Maté (mah tay) is made from the dried leaves and twigs of a small shrub or tree, Ilex paraguariensis (the holly family). Its use appears to go back to pre-Columbian times and was later adopted by the Spanish settlers. It can be served hot or cold, usually in a hollowed-out gourd the size of a large orange. The traditional tube through which the beverage is sipped is called a bombilla (Spanish for ‘little pump’) and has a bulb-like strainer at the lower end. Brewing is a fine art and the host, described as the ‘servador’ prepares the maté plain, with lemon or orange peel, or with sugar or honey. After the gourd is half-filled with yerba, the palm of the hand is placed over the opening, and the gourd is inverted and gently shaken to distribute the powdered leaves evenly. Then, with the maté in its normal position, the bombilla is inserted at a slight angle. A few drops of cold water are now added, followed by hot (not boiling) water until froth appears at the opening of the gourd. If one wishes to make the maté flavored, these ingredients are added before the water. As the liquid is consumed, more  water is added, and as many as ten fillings may be brewed with the same leaves. It is said that the fifth or sixth filling produces the best infusion. The servador chooses who will receive the maté and in what order. After each person drinks his or her fill, holding the gourd only in the right hand, the gourd is handed back to the servador for re-filling and transmission to the next family member or guest. One does not say ‘thank you’ to the host until no further maté is desired.

Maté has less caffeine and tannins than tea or coffee and much more chlorophyll.  It is said that maté has the power to ‘mitigate the pangs of hunger’ and decrease the desire for the use of alcohol and narcotics. The yerba maté practice has invaded the cultures of Argentina, Brazil and Paraguay. We can liken the use of maté to southeastern South America, as coffee is to the U.S., and tea is to Great Britain. However, to be included as a participant in the maté tradition feels very special, personal and welcoming. Patagonian brothers and sisters at their best!