Boldo (Peumus boldus) is a tree endemic to Chile, its leaves commonly used as an herbal tea in Latin American countries of Chile, Bolivia, Argentina, Paraguay, Peru, Uruguay and Brazil.
Boldo is also used as a spice, similar in the way Bay Leaves are used.
The leaves are leathery and aromatic with a strong flavor–described as woody, bitter and camphor-like, having similarities to Epazote.
Boldo leaves are used in culinary applications, particularly in South American cuisine, to flavor meats and fish due to their strong, spicy aroma.
As an herbal tea, it is mainly known for aiding digestive complaints, dyspepsia and as a cholagogue. As a tea, Boldo is used alone or is often blended with Yerba Mate for its effect on flavor.
In traditional medicine Boldo is mainly used as a digestive and for its liver-supporting properties.
It is also known as a sedative, antiseptic, diuretic, and for rheumatism, cystitis and gallstones. In scientific investigations it has demonstrated a range of activities, including hepatoprotective, choleretic, antioxidant, anti-inflammatory, antimicrobial, and sedative effects.
There is concern, however, that the plant contains a highly toxic plant compound called ascaridole, Â and so its suitability in medicinal preparations is questioned.
In teas, the presence of this compound is less of a concern, as it is not water soluble, nor is it stable in heat.
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