Welcome to the summary page for FabulousFusionFood's Herb guide to Boldo Leaf along with all the Boldo Leaf containing recipes presented on this site, with 1 recipes in total.

e This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Boldo Leaf as a major herb flavouring.

Unless you have travelled to South America (especially Chilé) you will probably not have heard of Boldo leaves. These are the leaves of Peumus boldus a tree (also known as 'rain tree', Mexican bay leaf, Mexican bay laurel), a member of the Monimiaceae (Monimia) family which is closely related to the Lauraceae (cinnamon, cassia, bay and laurel) family. The tree itself is native to Chilé, though it has been naturalized in other countries of South America, Europe and North Africa. Boldo itself is a slow-growing, shrubby evergreen tree that grows maximally to about 8m. The plant itself produces scented flowers that are either male or female (only sone sex is found on any given tree) and the fertilized female flower develops into a small, berry-like fruit. The leaf is the herb, which is also grown as a medicine.



Long a staple of the indigenous peoples of South America this remarkable culinary leaf is essentially unknown elsewhere. Yet the leaf is highly aromatic with notes of camphor and cinnamon (and with faint hints of bitterness) and a warm, spicy, flavour. Most who have tried the leaves fall in love with then and they make a very strong substitute for bay leaves (but they are much stronger in flavour). They can also be dried and ground as a powder and make an acceptable substitute for Indian Bay-leaves.



The main chemical constituent of Bodldo leaves is the chemical ascaridol, which is also present in the epazote plant. Boldo is one of those herbs that has not gained much popularity due to the remoteness of its native habitat, but it does deserve much greater recognition and use. If you can get hold of a tree then I urge you to do so.



Boldo leaves make an excellent substitute for Malabathrum (Indian bay leaves) and can be used as a component of Garam Masala spice blends (boldo is more flavoursome, so reduce quantities if substituting). Boldo leaf can also be substituted for European bayleaves and they enrich the flavour of sauces and gravies, particularly those meant for game meats. Boldo leaf also has a particular affinity for mushrooms and a single boldo leaf added to fried mushrooms lifts the flavour very noticeably. Boldo leaves also work very well as an addition for pickling spices, particularly for vinegars and flavoured oils.