Botanical Name: Peumus boldus
Boldo is an evergreen shrub native to Chile and the Andean region, prized for its aromatic leaves. They have a pungent, slightly bitter flavor and a pleasant aroma and often compared to bay leaves but with a hint of menthol and camphor-like overtones.
In cooking, boldo leaves are primarily used as a seasoning to infuse depth and complexity into soups, stews, and broths. Much like bay leaves, they are typically added whole during the cooking process and removed before serving. Their robust flavor complements hearty dishes, particularly those featuring beans, lentils, and root vegetables.
Boldo is also used to flavor marinades for meats like beef, lamb, and pork, where its earthy notes balance the richness of the protein. In South American cuisine, boldo is sometimes incorporated into traditional dishes, such as slow-cooked stews or grilled meats, enhancing their complexity. It’s durable and can be used as a wrapping for frying beef and pork.
In beverages, boldo is commonly prepared as an herbal tea, often blended with herbs like chamomile, mint, or yerba mate to balance its strong flavor. Boldo tea is valued not only for its taste but also for its digestive and detoxifying properties.