For centuries, boldo leaves were used by the ancient civilizations of Chile and Peru. The native tribes of South America would use these leaves as a culinary spice or as herbal infusion to treat the liver, the gallbladder and the urinary tract.
This tea was also traditionally used to cure stomachaches, hangovers, inflammations and rid the body of intestinal worms. For centuries it was valued for its detoxifying action as well as its ability to soothe pain and calm strained nerves.
How to Prepare Boldo leaves for tea:
- Place one to two tablespoons of dried, crushed boldo leaves in the bottom of a teacup.
- Pour boiling water over the tea leaves.
- Let tea leaves steep for as long as desired, usually 5-15 minutes.
- Strain loose leaves from the cup before drinking.
- Add honey to taste.