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.
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. 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.
Alkaloids (boldine) and flavonoids, as well as ascaridole, camphor, cineole, linalool, limonene, b-pinene, rhamnetin, isorhamnetin, kaempferol, resin, and tannins.
Teas and infusions, or as a capsule or extract.
Specific: Not for use in persons with obstructions of the bile duct or serious liver conditions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications.