Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.

This is the description page for Boldo Leaf (Peumus boldus) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Boldo Leaf.

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, shurbby evergreen tree that grows maixmally 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 substitiute for bay leaves (but they are much stronger in flavour). They can also be dried and ground as a powder and make an acceptable substitiute 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.

Boldo Leaf Tea
Mexican Black Beans with Boldo Leaf
Pickled Mushrooms with Boldo Leaf
Wild Mushroom Soup with Boldo Leaf
Mushrooms with Mexican Flavours
Oaxacan Yellow Mole
Oaxacan Yellow Mole with Beef