Boldo Leaf

Boldo leaf is a relatively unknown culinary herb but one which is destined to become more popular.

Boldo tree	Boldo leaves and flowers	Dried boldo leaves

Species:	Peumus boldus.
Origin:	South America.
Source:	Boldo is still found in coastal areas of Chile. The plant has been introduced to the Mediterranean region and is sometimes found growing wild there, particularly in North African Mediterranean states.
Used Part:	Leaves.
Family:	Monimiaceae (monimia family).
Effect:	Aromatic (reminiscent of camphor) and slightly bitter.
Etymology:	The common name boldo and species name boldus derive from the language of the Araucan peoples of Chile, boldu "green shrub". Almost all modern languages use the name boldo or a close variant. Genus name peumus is Latin, from the Old Spanish peumo "boldo", from the Chilean Mapuche péumo.
Uses:	Boldo leaves are almost unknown outside the kitchens of indigenous peoples in South America, although their warm, spicy flavour seems to please all who taste them. Boldo will probably succeed as a popular spice as soon as it becomes better known and more readily available.
	Boldo leaves are a good substitute for Indian bay leaves, which are necessary for North Indian kormas and an ingredient for the spice mixture garam masala. As boldo leaves are strong, amounts should be reduced when used as a substitute.
	Boldo leaves are best suited for fish and also enrich tasty sauces and gravies. They are well suited to mushrooms (similar to savory) and another application is pickled vegetables.