Rooibos

A large genus of 255 leguminous, mostly spiny shrubs, found only in S Africa. In the 19th century they were cultivated as greenhouse shrubs for their attractive flowers. Aspalathus linearis, native to the arid Cedarberg Mountains in the western Cape Province, is the source of rooibos tea, first recorded in 1772 by Carl Thunberg, a Swedish botanist, as a beverage drunk by the Hottentots. It is one of the few wild species to be developed as a crop in the 20th century. Tea made from the dried fermented leaves of a A. linearis tastes similar to common tea (Camellia sinensis see tea), but it is less astringent, due to the lower tannin content. It is caffiene-free but has a higher fluoride content than common tea, which may help protect against tooth decay. Japanese research in the 1980s showed that rooibos contains a substance similar to the enzyme superoxide dismutase (SOD), and antioxidant compound thought to retard aging.

Variable, upright to weeping shrub with red-tinged branches and linear, bright green leaves which turn red-brown when dried. Tiny, yellow red-brown pea flowers ar borne in summer.

Common Name:	Rooibos
Other Names:	Red bush
Botanical Name:	Aspalathus linearis syn. A. contaminatus, Psoralea linearis
Genus:	Aspalathus
Family:	Fabaceae
Native Location:	S. Africa
Cultivation:	Acid sand, in full sun. Pinch out to encourage bushy growth. Cut plants back hard to control growths from old wood.
Propagation:	By seed sown in spring.
Harvest:	Plants are cut 35cm (14in) above ground, fermented, and sun dried for use in infusions, liquid extracts, and lotions.
Height:	2m (6ft)
:Width	2m (6ft)
Hardiness:	Z9-10
Parts Used:	Leaves, stems
Properties:	An aromatic, pleasant-tasting, mildly astringent herb that benefits the digestion and relaxes spasms. It relieves some allergic symptoms and skin conditions.
Medicinal Uses:	Internally for allergies, especially eczema, hay fever, and asthma in infants. Externally for skin infections and irritations.
Culinary Uses:	As a low tannin, caffiene-free substitute for China/India tea, marketed as rooibosch, kaffree, or redbush tea. Also as a basis for soups, sauces, fruit drinks, and in baking. Extract is used locally in liqueur (buchenbosch) and schnapps.
Bibliography:	Encylopedia of Herbs by Deni Brown Copyright ©: 1995, 2001 Dorling Kindersley Limited pp 135