Santa Maria herb is a plant that belongs to the Chenopodiaceae family. It is native to Mexico and Central and South America, however, due to its ease in adapting to the tropical and subtropical climate, it ended up spreading to several other regions. Santa Maria herb is known for its medicinal properties.Depending on where it is found, it can be known by many other names, such as ambrosina, mexico ragweed, anserine-worm, apazot, straw, cacica and cloves.

Other popular names are wormwood, antwort, hollyweed, mastruz, lusia clover, and uzaidela.

Medicinal properties of Santa Maria herb

For natural medicine, the parts of the herb that are used in the preparation of teas, for example, are the leaves and fruits. The diseases that can be treated using the plant include: asthma, bronchitis, bronchial catarrh, scarring, bruises, soil fungi, flu, internal bleeding and hemorrhoids.

In addition, the plant can also be used to treat lung infections, laryngitis, poor circulation problems, bowel parasites in general, athlete’s foot, insect bites, cough, tuberculosis, fractures, lung fortifier, varicose veins and problems with airways.

care

It is important to be clear that, despite being a natural ingredient, the doctor should be consulted. Because only he will be able to certify its use, especially taking into account some characteristics of each person. When used in very high doses, it can cause death due to its toxic effect.

The plant also has an abortive effect, being contraindicated for children under two years of age. Other symptoms that can also be identified from the internal use of the plant are nausea, vomiting, nervous system depression, liver and kidney damage, deafness, visual disturbances, heart and respiratory problems.

Santa Maria herbal

To prepare Santa Maria herb tea you will need a liter of filtered water and 30 grams of fresh plant. The first step is to bring the water to a boil. Once you get to the point, turn off the heat and add the herb. Cover the container and let it sit for 10 minutes.

After this time, use a sieve to separate the herb from the liquid and the tea is ready to drink. Remember that it is recommended that the daily intake does not exceed three cups.