Boldo Herb Profile

Also known as

Peumus boldus, Boldea fragrans, Boldine, Boldoak Boldea, Boldo Folium, Boldus, Boldus Boldus, Peumus fragrans.

Introduction

Boldo is an evergreen shrub most commonly found in Chile, but also occurring in other parts of South America including Argentina, Bolivia, Ecuador, and Peru. The plant has since become naturalized outside its native range, with small populations in Europe and Africa. The waxy leaves are highly aromatic to the point of being unpleasantly pungent when crushed. The boldo plant produces small green fruits that are sweet with a pleasant taste.

Archaeologists excavating in the Monte Verde region of southern Chile have found boldo in combination with 22 other herbs wrapped in a seaweed basket estimated to be 12,500 years old.

Constituents

Alkaloids (boldine) and flavonoids, as well as ascaridole, camphor, cineole, linalool, limonene, b-pinene, rhamnetin, isorhamnetin, kaempferol, resin, and tannins.

Parts Used

Dried leaf.

Typical Preparations

Teas and infusions, or as a capsule or extract.

Summary

Boldo leaves are used in Chilean cooking, similar to how bay leaves are used elsewhere in the world. The scent becomes more palatable after drying and cooking, bringing to the surface notes of camphor, pepper, and mint. Essential oil of boldo is used in the perfume industry, and the leaf is an ingredient in liqueurs and bitters.

The German Commission E has approved boldo leaf for complaints of the gastrointestinal tract including dyspepsia. It is traditionally used to support the gallbladder and to relieve abdominal pain associated with the liver and gallbladder.

References

Medical Herbalism by David Hoffmann (pg. 571)

The Contemporary Encyclopedia of Herbs and Spices by Tony Hill (pg. 67-68)

The Complete German Commission E Monographs (pg. 93-94)

Precautions

Don't use if there is severe liver disease or obstruction of the bile ducts. Seek advice from a practitioner if you have/had liver or kidney disease.