Hierbabuena: the traditional mint of Mexican cooking

What is it?

Hierbabuena (Mentha spicata, spearmint) is a perennial aromatic herb of the Lamiaceae family, with square stems, opposite toothed leaves of glossy green and a characteristic fresh menthol aroma with sweet notes. Although native to the Mediterranean, it is fully naturalised in Mexico, where it is grown across the country and forms an indispensable part of the traditional repertoire 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 and hierbabuena water, in digestive infusions, in mojitos and cocktails, in some stews such as green mole, and in salsas. It also has a central role in Mexican traditional medicine for digestive issues, stomach pain and colds. Although it is not pre-Hispanic, its use is so widespread that today it is considered fully Mexican.

Origin and history

Hierbabuena (Mentha spicata) is native to the Mediterranean region, particularly southern Europe and North Africa, where it was grown since classical antiquity. The Romans prized it as an aromatic and medicinal herb. It arrived in Mexico with the Spanish conquistadors during the sixteenth 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 and colonial monasteries. The UNAM Digital Library of Mexican Traditional Medicine documents its integration into Mexican syncretic traditional medicine, where it combined with pre-Hispanic herbalist knowledge. Larousse Cocina lists it as an essential herb of the Mexican repertoire. Although it does not appear in pre-Hispanic codices, its naturalisation was so deep that regional Mexican cuisines incorporated it as their own ingredient: in the chicken broth of fondas, in horchata with hierbabuena, in pineapple water with hierbabuena, in popular infusions and in everyday preparations that make it part of the national repertoire.

Characteristic ingredients

Hierbabuena is a perennial rhizomatous plant that spreads easily via stolons, 30-60 cm tall, with the square stems characteristic of Lamiaceae, opposite lance-shaped leaves with toothed edges, and small white or violet flowers in terminal spikes. It grows well in moist, sunny or partially shaded soils; it is easily grown in pots and urban gardens. It contains essential oils rich in carvone, limonene, menthol (in a lower proportion than peppermint) and myrcenes, 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 cooking it is used chopped in soups, in infusions (hierbabuena tea for digestion), in fresh waters (pineapple with hierbabuena, horchata), in mojitos and cocktails, in some green moles, in fresh salsas and in fruit salads. 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 cooking, deeply integrated into the national repertoire despite its Mediterranean origin. It appears in the chicken broth of popular fondas, in meatball soup, in the classic pineapple and hierbabuena water (one of the best-selling fresh waters in Mexico), in horchata 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 pain and colds. Larousse Cocina lists it as one of the most popular herbs of the national repertoire. It does not have a protected 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 goes beyond the domestic sphere into fondas, restaurants and the beverage industry. It is a perfect example of culinary mestizaje: a European herb turned Mexican through continuous use.

Frequently asked questions

What is the difference between hierbabuena and mint?

Hierbabuena (Mentha spicata, spearmint) and peppermint (Mentha piperita) are sister species of the genus Mentha. Hierbabuena has a sweeter, milder aroma with a lower proportion of menthol; peppermint is colder and more intense thanks to its high menthol content. In Mexico, hierbabuena is used almost exclusively for cooking and fresh waters; peppermint is more common in chewing gums, sweets and menthol products.

What does hierbabuena taste like?

It has a fresh, slightly sweet and aromatic flavour, with mild menthol notes. It is less intense and refreshing than peppermint, which makes it more versatile in cooking. It pairs especially well with pineapple, watermelon, cucumber, lime, chicken, minced meat, beans and broths. Its freshness is ideal for balancing warm dishes or fresh waters in tropical climates.

How is hierbabuena used in Mexican cooking?

Fresh, chopped or as whole sprigs: in soups and broths (chicken broth, meatball soup), in fresh waters (pineapple with hierbabuena, horchata with hierbabuena), in digestive infusions, in mojitos and cocktails, in some green moles, in fresh salsas and in fruit salads. The sprigs are added to the broth during cooking and removed before serving. The dried leaves lose much aroma.

Where does hierbabuena come from?

It is native to the Mediterranean region (southern Europe and North Africa), where it was grown since classical antiquity. It arrived in Mexico with the Spanish conquistadors in the sixteenth century and naturalised perfectly. Today it is grown across the country and forms part of the traditional Mexican repertoire. It is a clear example of culinary mestizaje: a European herb turned Mexican through five centuries of everyday use.