Boldo is a shrub used by the Mapuche (indigenous) people to treat different ailments, such as rheumatism, digestive and even liver disorders. It is also called boldea, cimarrón, limón romístico or lemongrass since its leaves, when rubbed, give off a characteristic aroma reminiscent of lemon and coriander.

The parts that are used in phytotherapy are its leaves, although some countries also use the bark. Its active ingredients are easily extracted in alcoholic medium and its intense fragrance is transmitted to the urine if taken for a long time.

The most frequent way to take this plant is in infusion. In addition, we can find it in other types of presentations such as dry extract in the form of capsules, essential oil, syrup or hydroalcoholic extract to take dissolved in some liquid. Currently, it is one of the most used medicinal plants in herbal recipes to treat the liver and gallbladder. In any of the cases, and to avoid risks, the recommended doses should be prescribed by the specialist who has advised its consumption.

Boldo essential oils and other components
In its composition we find 4 types of components among which the essential oils stand out:

• Essential oils

The most important essential oils present in boldo are cineole, eucalyptol and ascarids ascarids are responsible for the characteristic odor and have sedative, expectorant, anti-inflammatory and carminative properties (they help eliminate gases).

• Flavonoids

They are very beneficial for our body by attributing to them the ability to significantly reduce the risk of suffering from some heart diseases.

• Tannin

Present in the bark of the Boldo are recognized for their important antioxidant properties.

• Alkaloids

The most remarkable alkaloid is boldin with very specific liver and gallbladder properties.

How to prepare?

Jug and glass with infusion of Boldo and different spices to brew this tea is very useful after a day of abuse, excess alcohol or consumption of high-fat foods, as it contains a substance
called lactone, which helps digest consumed fats. It also helps to deflate the belly and fight gas because it is an excellent digestive. It is important to drink tea immediately after its preparation and not add sugar to it, because it ferments and interferes with the digestion process.

Ingredient:

• 1.5 - 2.5 g of dried Boldo leaves.
• 200 - 250 ml of water.

Development:

Add the leaves of the plant in a cup with boiling water and let stand for a few minutes. The infusion should be taken several times a day and immediately after being brewed. No more than 10 g of dry leaf should be taken daily or more than four weeks in a row.

You can also prepare Boldo Syrup which preparation is very simple. You just have to put 60 g of dried boldo leaves in 1 liter of water, bring both components to a boil and add 400 g of panela sugar or quality honey. Store in an airtight glass bottle.