Muña

Muña, scientifically known as Minthostachys mollis, is a perennial herb native to the Andean regions of South America. It is commonly found in altitudes ranging from 2,500 to 4,000 meters. The plant is characterized by its small, aromatic leaves and delicate white or pale purple flowers. Muña belongs to the Lamiaceae family, which also includes mints and basil.

For centuries, indigenous communities in the Andes have utilized muña for its medicinal properties and culinary applications. Its strong, refreshing scent is attributed to its essential oils, particularly menthol and pulegone. Traditionally, muña has been used to alleviate digestive issues such as indigestion, bloating, and gas. It is also employed as a remedy for respiratory ailments like colds and coughs, and for its purported anti-inflammatory and analgesic effects.

In Peruvian cuisine, muña is a popular ingredient, often brewed into a tea, known as "té de muña." This tea is consumed for its pleasant flavor and for its digestive benefits. The herb is also sometimes used to flavor stews, sauces, and desserts. The cultivation of muña is primarily concentrated in Peru, Bolivia, Ecuador, and Argentina, where it is harvested both for local consumption and for commercial sale as dried herb or essential oil. Its traditional uses and growing popularity in natural health remedies continue to make it a significant plant in its native regions.