Buchu is harvested from the dried leaves obtained from three species of Barosma in South Africa. It also is known as bookoo, buku, diosma, bucku, and bucco.

Health Benefits: Buchu has been used to treat inflammation, and kidney and urinary tract infections; as a diuretic and as a stomach tonic. Other uses include carminative action and treatment of cystitis, urethritis, prostatitis, and gout. It also has been used for leukorrhea and yeast infections. Buchu remains a popular ingredient in over-the-counter herbal diuretic preparations. 

Taste: resembling black currant, but also mixture between rosemary and peppermint. 

Brewing Guide: Use 1 teaspoon Buchu to a cup (250ml) of boiling (95’c) water. Steep it for 5 mins. Suitable for multiple infusions. Serves well hot or cold.