Overview
- The caña con ruda ritual, which is observed on Saturday, August 1, was renewed by thousands across Argentina as outlets published practical guides for preparing and drinking the mixture.
- The custom stems from Guaraní practices in the northeast provinces of Misiones and Corrientes and has long coexisted with the Andean Pachamama celebrations despite different origins.
- Traditional preparation calls for macerating branches or leaves of 'ruda macho' in caña blanca or aguardiente for at least one to several weeks so the plant’s aroma infuses the spirit.
- Practitioners take the drink in ayunas during the first hours of August 1 in variations that range from a single long sip to three drinks or seven small sips, and many communities allow sharing the ritual through August 15.
- Health coverage in the recent pieces stresses that claimed benefits are folkloric rather than proven, warns that ruda contains compounds that can be toxic in large amounts and advises moderation and avoidance in pregnancy or certain medical conditions.