When discussing ancestral plants, it is a matter of historical significance rather than biological origin or a specific center of origin; they hold great historical, cultural, and social value.
Where Are They Found
In Guatemala, many well-known native herbs grow wild, valued for their nutritional properties and highly appreciated in the national cuisine.
Native plants offer a variety of flavors and are consumed in different forms, from fried to being part of rich stews.
One example is oregano, a native aromatic plant from Mesoamerica, which is added to egg broths; it also has medicinal properties to soothe stomach and intestinal issues, and acts as a decongestant for the respiratory passages.
Guatemalan Contribution
Like oregano, Guatemala boasts a wide variety of these plants, such as quilete, chipilín, watercress, purslane, and mint. Some of these plants are traditionally harvested along with their roots due to their properties.
Chipilín is a shrub widely consumed in Guatemala for its nutritional and medicinal properties; in Guatemalan cuisine, it is never missing from many dishes, including the famous chipilín tamale for its flavor and aroma. Another traditional dish is chicken with rice and chipilín.
Chipilín is used as a home remedy. It fights insomnia and nervousness; its leaves are rich in vitamin B and vitamin C. Additionally, it contains high levels of minerals such as iron, calcium, and magnesium, making it ideal for combating anemia.
Herbs are considered the best friends of Guatemalan cuisine and family life.
