Herbier des Anciens — Detailed Monograph

Rooibos

Aspalathus linearis

Please read before use: the information below describes traditional and informational uses — it does not replace the advice of a healthcare professional. If in doubt, during pregnancy or breastfeeding, while undergoing treatment, or for use in children, seek advice before use.

Although widely consumed without issue, excessive and prolonged use may interact with certain medications; consult a healthcare professional if undergoing treatment. Pregnant or breastfeeding women are advised to seek advice before regular consumption, as a general precaution. Choose quality, untreated rooibos for internal or external use.

Infusion — Fermented leaves and stems (needles)

Traditional rooibos infusion

Pour simmering water over the dried needles and allow to steep for several minutes, as the red amber color and woody aroma develop over time. Enjoy plain or with a little honey, at any time of day. 1 to 2 teaspoons per cup, steep for 5 to 10 minutes.

Compress — Fermented leaves and stems (needles)

Soothing compress for the skin

Prepare a concentrated infusion, allow to cool to lukewarm then soak a clean cloth to apply to the affected area. This popular practice was used to soothe irritated skin or skin affected by sun exposure. Dosage should be validated with a healthcare professional or recognized pharmacopoeia before use.

Where to find it

Sourcing the plant

Rooibos is now readily available in herbal shops, specialty food stores and fair trade outlets, in loose form or tea bags. It is grown almost exclusively in the Cederberg region of South Africa, its native terroir.

Harvest season

When to harvest

The stems are traditionally harvested in the southern summer, before the shoots are cut, crushed, then fermented and sun-dried according to ancestral knowledge.

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