Buchu has an excellent reputation of being a general health tonic and medicine.
The leaves can be chewed fresh or dried, and infusions can also be made.

Buchu is taken to stimulate kidney function, it is a good digestive, an appetite stimulant,
and it is useful for hangovers. Buchu is also great for healthier kidneys and bladder.

Constituents :
The principal constituents of Buchu leaves are volatile oil and mucilage, also diosphenol, which has antiseptic properties, and is considered by some to be the most important constituent of Buchu. The leaves of buchu contain 1.0-3.5% volatile oils as well as flavonoids. The urinary tract antiseptic actions of buchu are thought to be due to the volatile oils. The primary volatile oil component thought to have antibacterial action is the monoterpene disophenol.

Historical use :
Buchu has long been known at the Cape as a stimulant tonic and remedy for stomachic troubles, where it is infused in Brandy and known as Buchu Brandy. Its use was learnt from the Hottentots. Buchu leaf preparations have a long history of use in traditional herbal medicine as a urinary tract disinfectant and diuretic. Buchu was used by herbalists to treat urinary tract infections and inflammation, as well as inflammation of the prostate. In Europe, it was also used to treat gout. It was introduced into official medicine in Great Britain in 1821 as a remedy for cystitis urethritis, nephritis and catarrh of the bladder.

Modern use :
Buchu preparations are now used as a diuretic and for a wide range of conditions including stomach aches, rheumatism, bladder and kidney infections and coughs and colds.