Boldo, together with litre, quillay, peumo, bollén and other indigenous plants, is a characteristic component of the sclerophyllous forests endemic to central Chile.

Its leaves, which have a strong, woody and slightly bitter flavor and camphor-like aroma, are used for culinary purposes, primarily in Latin America.

Though not well known outside their native range, boldo fruits, which appear between December and February, are very tasty, nutritious, small, green, edible spheres.

In Brazil, Argentina, Chile, Uruguay, and Paraguay, boldo is mixed with yerba mate or other teas to moderate its flavor.

Boldo and plants with similar properties are widely used as mild folk medicine in various South American countries in both urban and rural areas, even among people who do not usually drink herbal teas other than mate beverage.

In Brazilian pharmacopoeia, boldo is an officially listed phytotherapeutic plant, as a cholagogue and choleretic used for treatment of mild dyspepsia.

Boldo leaves have a slightly bitter, soft flavor and a bit of a rough, coniferous taste when brewed in tea.

[medical citation needed] The use of ethanolic extracts of boldo leaf is not considered acceptable for traditional herbal medicinal products, in view of the potentially higher levels of the toxic ascaridole constituent.