What is Aztec Sweet Herb?

What is Aztec Sweet Herb? The A-Z Herbs Bible

What is Aztec Sweet Herb

Aztec Sweet Herb (Phyla dulcis, formerly classified as Lippia dulcis) is a creeping, aromatic perennial plant known for its intense natural sweetness. Belonging to the verbenaceae (verbena) family, this ground-cover plant features small, serrated green leaves that turn reddish-purple in direct sunlight, along with small, cone-shaped white flowers.

Despite its pleasant flavor, the plant’s sweetness comes from a organic compound called hernandulcin, which can taste up to 1,000 times sweeter than regular table sugar (sucrose). In addition to its sweet profile, the leaves have a distinct herbal taste with subtle undertones of mint and camphor.

Where Does It Come From?

Aztec Sweet Herb is native to Central America, southern Mexico, Colombia, Venezuela, and parts of the Caribbean (such as Cuba, Hispaniola, and Puerto Rico). It thrives in tropical and subtropical climates, growing naturally along rocky slopes, dry plains, and damp thickets.

Historically, the plant held significant cultural and medicinal value for the Aztec civilization. Known in the Nahuatl language as tzopelic-xihuitl ("sweet herb"), it was documented by 16th-century Spanish physician Francisco Hernández during his botanical expeditions in Mexico. Today, it is cultivated worldwide as an ornamental trailing garden plant, hanging basket specimen, and botanical curiosity.

How Is Aztec Sweet Herb Used?

Aztec Sweet Herb is utilized across both culinary and traditional medicinal applications, though caution is recommended due to its natural chemical constituents:

  • Culinary Applications: Fresh or dried leaves are sometimes added to fruit salads, syrups, and herbal teas as a natural flavoring and sweetener. Because its leaves are concentrated, only a small amount is required.

  • Traditional Medicine: In Mesoamerican folk medicine, brewing teas or concoctions from the plant's leaves was historically used to treat respiratory conditions (coughing, bronchitis, asthma), digestive distress (indigestion, colic), and fever.

  • Gardening and Landscaping: It is popular as a fast-growing ground cover and container plant due to its low height, spreading mat habit, and attractive white flower heads that attract pollinators.

⚠️ Important Precaution: Aztec Sweet Herb naturally contains camphor. Large amounts or concentrated consumption can cause adverse effects. Consequently, it is generally recommended as a light flavoring agent rather than a bulk sugar substitute and should be avoided during pregnancy.

What Are the Benefits of Using Aztec Sweet Herb?

  • Calorie-Free Natural Sweetness: The active sweet compound, hernandulcin, delivers extreme sweetness without adding standard carbohydrates or calories.

  • Non-Cariogenic (Dental Health): Unlike refined table sugars, hernandulcin does not ferment in the mouth or promote cavity-causing bacteria, making it non-harmful to dental enamel.

  • Soothing Respiratory Properties: Traditionally, volatile oils extracted from the leaves have been reported to provide mild expectorant and antispasmodic effects, aiding in respiratory comfort.

  • Rich in Antioxidants & Essential Oils: The leaves contain bioactive essential oils (including monoterpenes and sesquiterpenes) that exhibit natural antimicrobial properties.

Scientific Research on Aztec Sweet Herb

Scientific interest in Aztec Sweet Herb increased dramatically following landmark research in the 1980s:

  • Discovery of Hernandulcin (1985): Researchers systematically searched ancient Aztec botanical records and isolated the plant's primary sweet molecule, naming it hernandulcin after Spanish physician Francisco Hernández. Sensory evaluations determined hernandulcin to be roughly 1,000 times sweeter than sucrose by weight.

  • Chemical Profile & Toxicity Studies: Pharmacological analyses showed that while hernandulcin itself exhibits low toxicity and non-mutagenic properties in preliminary laboratory models, whole-plant extractions contain significant levels of camphor (often up to 50% or more of the plant's volatile oil fraction).

  • Modern Biotechnology & Food Science: Current scientific efforts focus on using metabolic engineering and microbial biosynthesis to extract or produce pure hernandulcin isolated from camphor, aiming to create non-caloric, dental-friendly sweeteners for food and oral care products.

References

  1. Compadre, C. M., Pezzuto, J. M., Kinghorn, A. D., & Kamath, S. K. (1985). Hernandulcin: an intensely sweet compound discovered by review of ancient literature. Science, 227(4685), 417–419. PubMed Article

  2. Compadre, C. M., et al. (1986). The intensely sweet herb, Lippia dulcis Trev.: historical uses, field inquiries, and constituents. Journal of Ethnopharmacology, 15(1), 89–106. PubMed Abstract

  3. Alfa Chemistry. (2025). Hernandulcin: A Rare Natural Sweetener with Promising Biological Activity. Alfa Chemistry Resource Article

  4. Balkan Ecology Project. Phyla dulcis / Lippia Dulcis - Aztec Sweet Herb Profile. Balkan Ecology Project Plant Database

  5. iNaturalist. Phyla dulcis (Aztec Sweet Herb) Species Guide. iNaturalist Species Entry