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Boldo leaves (Peumus boldus) are known to and used in South America. They are strongly aromatic, similar to those of cinnamon or bay leaves, and when used in food they give off an agreeable scent to dishes. They are used to season fish, as well as to enrich the flavor and aroma of sauces. They contain about 2% essential oil which contribute to the flavor and aroma of this leaf.
They are also used in herbal infusions and were greatly used by the Mayans as part of their traditional medicine. Scientific research has confirmed the efficacy of the indigenous use of the plant, because in recent studies they have shown to stimulate digestion and have proved to possess antioxidants, anti-inflammatory, and diuretic properties, which is attributed to the chemical boldine.
Boldo tea is used to aid in liver, kidney and gallbladder ailments. Also, it is utilized to reduce gas and glucose levels in the blood, and to promote digestion.
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