Tabebuia impetiginosa is a towering deciduous tree native to tropical regions of the Americas. Pau d’arco is used for its inner bark, referred to as “taheebo” or “lapacho”.
This tree bark has been employed for thousands of years in the traditional practices of native tribes throughout these regions, including the Incas who also made bows out of the tree. Pau d’arco bark can be tinctured, incorporated into topical skin support regimes, or decocted.
The pau d'arco tree is a huge canopy tree that grows up to 125 feet high, with pink to violet colored flowers. Its history of use is thought to go back to the Incas, and several tribes have been using it to make bows for centuries. Several native names in fact mean "bow stick" or "bow stem".
Typical preparations include tea and liquid extract. Like cat's claw, pau d'arco tincture is commonly taken in water with a little lemon juice. Tabebuia impetiginosa belongs to the Bignoniaceae plant family.
1 ounce (28 grams)
Organic Pau D'arco Bark
- To make a Pau D'arco infusion, pour 1 cup (240 ml) of boiling water over 1 or 2 teaspoons (3-5 grams) of Pau D'arco in a heat-resistant teapot or other brewing vessel. Close the teapot or cover the vessel and allow to steep for 10-20 minutes. At the end of the appropriate length of time, strain the herb from the liquid. You may use a stainless-steel strainer lined with cheesecloth or muslin. Use the cloth to wring out every drop of herbal essence or press with the back of a spoon. Reserve the liquid, which is now a strong potent herbal infusion, and compost the herbs.
- You may sweeten to taste if desired. Drink warm or cold. The strained infusion may be refrigerated for 3-5 days but is best consumed fresh.