Boldo Leaves (Peumus boldus Molina), from which Boldo Leaf Tincture is extracted, is an evergreen native to Argentina, Bolivia, Chile, Ecuador, and Peru and also known by the names, Boldea fragrans, Boldine, Boldoak, Boldea, Boldo Folium, Boldus, Boldus Boldus, Peumus fragrans
Boldo Leaf Tincture Constituents:-
They contains Alkaloids (boldine) and flavonoids, as well as ascaridole, camphor, cineole, linalool, limonene, b-pinene, rhamnetin, isorhamnetin, kaempferol, resin, and tannins
Uses for Boldo Leaf Tincture:-
For culinary purposes the leaves of Boldo are used very much like we use Bay Leaves in the West.
Boldo is sometimes mixed with the famous South American herbal mix Yerba Maté as it modifies its rather strong flavour somewhat.
Boldo leaves are used to treat bladder and urinary tract infections, gallbladder discomfort, gallstones, heartburn, and mild stomach cramps. The herb works by encouraging the release of bile, dissolving fats, but also by increasing intestinal transit time, that is, giving the digestive tract more time to digest food. The ascaridole attacks intestinal worms. It is a nervine, or mild sedative.
History of Boldo :-
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. The scientists believe that herbal combination was used for pain relief in the severely injured or those needing surgery.
The Spanish conquistadors observed the Incan natives using boldo leaves as a spice and as a digestive to ease the digestion of large meals. The Incas also used the herb to treat problems of the bladder and prostate. In the 1870’s boldo was introduced to doctors in the US and UK as a treatment for bladder, liver, and stomach discomforts.