Description
Origin
Jaguarete ka´a, also known as Baccharis trimera, is a herbaceous plant from the Asteraceae family, native to South America. It is indigenous to Brazil, Argentina, Paraguay, and other countries in the region, where it has long been used in traditional medicine.
Growth, Appearance, and Characteristics
It is a perennial plant with an upright growth habit, reaching a height of about 1 to 2 meters. It has narrow, elongated leaves arranged along the stems. The leaves are dark green and slightly hairy. In late summer and autumn, the plant produces small yellow flower heads arranged in clusters, emitting a pleasant fragrance.
Cultivation and Care
Jaguarete ka´a thrives best in well-draining soil and a sunny location. The plant requires regular watering, but the soil should not be too wet, as this can lead to root rot. Propagation is typically done through seeds or cuttings. The plant is relatively low-maintenance and requires only occasional pruning to control its growth.
Taste and Use
The leaves and flowers have a slightly bitter taste and are traditionally used to make tea. The tea is often consumed for its calming and anti-inflammatory properties and is believed to help with digestive issues and colds. Additionally, Jaguarete ka´a is used as a spice in some regions.
Harvesting Time
Leaves and flowers of Jaguarete ka´a can be harvested in late summer or autumn when the plant is in full bloom. The first flower heads can typically be harvested about 3 to 4 months after planting. Leaves are best harvested in the early morning when their essential oil content is highest.
Pollination
The flowers are pollinated by bees, butterflies, and other insects. Pollination occurs through the transfer of pollen from the stamens to the pistils of the flowers. This process allows for the fertilization of the flowers and the formation of seeds, contributing to the plant’s reproduction.
