Ancient Herbarium — Detailed NotebookFR · EN
Cyclopia intermedia
Cyclopia intermedia
Read before use: the information below describes traditional and informational uses — it does not replace the advice of a healthcare professional. In case of doubt, pregnancy, breastfeeding, ongoing treatment, or use in children, seek advice before use.
Although widely consumed as an everyday beverage, it is advisable to seek the advice of a healthcare professional in case of pregnancy, breastfeeding, or ongoing medication. Favor moderate and regular consumption rather than excessive intake, as with any daily infusion. Verify the origin and quality of the product, as honeybush is sometimes blended with other plants during commercialization.
Infusion — Fermented and dried stems and leaves
Traditional honeybush infusion
The finely cut stems and leaves are infused in simmering water for about ten minutes, a sun-fermentation process having previously developed their amber color and honey-like aroma. It is drunk plain or lightly sweetened, hot or cold. 1 to 2 teaspoons per cup, up to 3 cups per day.
Decoction — Dried stems
Traditional long decoction
On Cape farms, the stems were sometimes gently simmered longer than a simple infusion, to obtain a stronger beverage intended for long working days. The decoction is then filtered before serving. A handful of stems per liter of water, simmered for 15 to 20 minutes.
Where to find it
Obtaining the plant
It is now found dried in herbalist shops and specialty stores selling world teas, under the name honeybush; in the wild, it grows exclusively on the fynbos slopes of South Africa.
Harvest season
When to harvest it
The stems are traditionally harvested in the Southern Hemisphere summer, followed by sun-drying and fermentation that develop its characteristic aroma.
← Back to profile