Pau d’arco is the common name for several species of trees native to South and Central America’s tropical rainforests. Also known as taheebo or lapacho, it can grow up to 38 m (125′) tall and has pink to purple flowers, which bloom before new leaves appear. It was a deeply prized herb known by many of the indigenous tribes of South America.
Once the pau d’arco inner bark is dried and shredded, it can be made into a tea which has a slight bitter or sour taste and is brownish-coloured.
Boil 5 sachets for 3 minutes in 600 ml of fresh water and let simmer for 15 minutes. Strain before drinking, and take 1 cup two or three times daily or until preparation is finished. Refrigerate unused portion.
|Each sachet contains:|
|Pau d’arco (Tabebuia heptaphylla) inner bark||2.2 g|
Do not use if seal is broken. Keep out of reach of children.