Buchu Leaves Whole
Buchu Leaves
Agathosma betulina
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History and background
Sourced from the barosma plant, the leaves are known for their leathery texture and aromatic, spicy taste, which is often compared to that of blackcurrants. Otherwise known as buku, bookoo, bucku or bucco, the dried leaves have been used in herbal medicine for centuries.
The first known users of this plant-based ingredient were the Khoikhoi people, who relied on the leaves to help ease the symptoms of a wide variety of different ailments and conditions. It took much longer for the South African remedy to reach British shores; it’s thought that the first exports arrived here in 1790, with the leaves being listed in the British Pharmacopoeia for the first time three decades later.
How to use buchu leaves
The leaves have traditionally been used as a herbal remedy for ailments of the gastrointestinal and urinary tracts, as they have diuretic and antiseptic properties due to the phenolic compounds contained within them.
Bottled agathosma infusions were widely sold in English-speaking countries as ‘buchu tea’ in the 1860s and 1870s, and the British Pharmacopoeia listed the leaves as a treatment for cystitis, urethritis, nephritis and catarrh of the bladder.
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FAQs
The leaves have been used to treat a multitude of different ailments over the years. From potentially treating UTIs to kidney infections, stomach ulcers, coughs, fevers and even high blood pressure, it’s thought that these humble leaves have a lot to offer the human body.
They are dried leaves from the barosma plant, agathosma betulina, which is native to South Africa.
The leaf of the buchu plant mixes the herbal flavours of peppermint and rosemary with blackcurrant.
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