Peumus boldus, commonly known as boldo (from the Mapuche name foḻo), is a species of tree in the family Monimiaceae and the only species in the genus Peumus. It is endemic to the central region of Chile, between 33° and 40° southern latitude. Boldo has also been introduced to Europe and North Africa, though it is not often seen outside botanical gardens.

Due to its common name, it is often confused with the species Plectranthus ornatus, known as falso boldo ("false boldo"), boldo paraguayo or boldo rastrero, which has led to confusion about the uses, properties and toxicity of both species.

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. The leaves are used in a similar manner to bay leaves and are also prepared as a herbal tea, primarily in Chile and Argentina.

The edible fruits are small drupes about 2 centimeters in diameter, green in color and having a pleasant flavor. Though not well known outside their native range, boldo fruits, which appear between December and February, are very tasty, nutritious, small, green, edible spheres. Boldo's assertive flavor comes primarily from the presence of the chemical ascaridole, which is also present in the epazote plant.

In Brazil, Argentina, Chile, Uruguay, and Paraguay, boldo is mixed with yerba mate or other teas to moderate its flavor. Some families keep a boldo plant at home for this purpose, although boldo teabags are readily available in nearly all supermarkets.

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 is in the family Monimiaceae, which is closely related to the family Lauraceae (which includes many other plants used for their aromatic leaves, such as cinnamon, cassia, bay leaf, and camphor laurel).

Boldo leaves have a slightly bitter, soft flavor and a bit of a rough, coniferous taste when brewed in tea. They are used as a culinary herb to spice many savory dishes including fish, mushrooms, and vegetables and as a component in sauces. In some local South American kitchens boldo leaves are also popular for wrapping frying fish and meat. Boldo fruits, when dried, are used to make spicy condiments.