Hierbabuena: what it is, uses and how it differs from mint

What is it?

Hierbabuena (Mentha spicata), or spearmint, is a perennial aromatic herb of the Lamiaceae family, with square stems, opposite toothed bright-green leaves and a characteristic fresh, minty aroma with sweet notes. Although native to the Mediterranean, it is fully naturalised in Mexico, where it is grown throughout the country and has been an indispensable part of the traditional recipe book since colonial times. It is used especially in soups and broths such as chicken broth and meatball soup, in fresh waters such as the classic pineapple water with hierbabuena, in digestive infusions, in mojitos, in some dishes such as mole verde and in salsas. It also plays a central role in Mexican traditional medicine for digestive problems, stomach ache and colds. Although it is not pre-Hispanic, its use is so widespread that it is considered fully Mexican today.

Origin and history

Hierbabuena (Mentha spicata) is native to the Mediterranean region, particularly southern Europe and North Africa, where it was cultivated from classical antiquity. The Romans prized it as an aromatic and medicinal herb. It arrived in Mexico with the Spanish conquistadors during the 16th century, along with other Mediterranean herbs such as marjoram, oregano, thyme and rosemary. It adapted perfectly to the Mexican climate and quickly naturalised in family gardens, gardens and colonial monasteries. The UNAM Digital Library of Mexican Traditional Medicine documents its integration into syncretic Mexican traditional medicine, where it was combined with pre-Hispanic herbal knowledge. Larousse Cocina records it as an essential herb of the Mexican recipe book. Although it does not appear in the pre-Hispanic codices, its naturalisation was so deep that the regional Mexican cuisines adopted it as their own ingredient: in the chicken broth of the eateries, in horchata water with hierbabuena, in pineapple water with hierbabuena, in popular infusions and in everyday preparations that make it part of the national recipe book.

Characteristic ingredients

Hierbabuena is a rhizomatous perennial plant that spreads easily by stolons, 30-60 cm tall, with the square stems characteristic of the Lamiaceae, opposite lance-shaped leaves with toothed edges, and small white or violet flowers in terminal spikes. It grows well in moist, sunny or partial-shade soils; it is grown without difficulty in pots and urban gardens. It contains essential oils rich in carvone, limonene, menthol (in a smaller proportion than peppermint) and myrcene, responsible for its characteristic fresh aroma. It also provides vitamin A, vitamin C, iron, magnesium, calcium and antioxidants. It is used fresh to preserve all its aroma; the dried leaves lose much fragrance. It is distinguished from peppermint (Mentha piperita) by having less menthol and a sweeter, milder aroma. In Mexican cuisine it is used chopped in soups, in infusions (hierbabuena tea for digestion), in fresh waters (pineapple water with hierbabuena, horchata water), in mojitos and cocktails, in some moles verdes, in fresh salsas and in fruit salads. The whole sprigs are added to the broth during cooking and removed before serving.

Cultural significance

Hierbabuena is one of the most everyday aromas of present-day Mexican cuisine, deeply integrated into the national recipe book despite its Mediterranean origin. It appears in the chicken broth of the popular eatery, in meatball soup, in the classic pineapple water with hierbabuena (one of the best-selling fresh waters in Mexico), in horchata water with hierbabuena, in homemade digestive infusions and in mojitos. It is a plant present in almost every Mexican family garden. The UNAM Digital Library of Mexican Traditional Medicine documents its widespread medicinal use to treat digestive problems, infant colic, stomach pains and colds. Larousse Cocina records it as one of the most popular herbs of the national recipe book. It has no designation of origin but is present in traditional Mexican cuisine declared Intangible Heritage of Humanity by UNESCO in 2010, where it appears in everyday preparations. Its consumption transcends the domestic sphere and extends to eateries, restaurants and the beverage industry. It is a perfect example of food mestizaje: a European herb made Mexican by continuous use.

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