Botanical atlas
Carqueja
Baccharis trimera
Across the grasslands of southern Brazil, Uruguay, Paraguay, and Argentina, carqueja has long been the bitter herb reached for after a rich meal. Gauchos and rural households traditionally brewed its winged stems into a sharply bitter tea said to ease a heavy stomach and support the liver, and it found its way into the amargo bitters tradition alongside herbs like boldo and fennel. It was also folded into folk remedies for aches, sluggish digestion, and general seasonal cleansing, prized less for subtlety and more for the sheer directness of its bitterness. Over generations it became one of those plants every abuela seemed to know where to find growing wild along a fence line.
In tradition.
Across the grasslands of southern Brazil, Uruguay, Paraguay, and Argentina, carqueja has long been the bitter herb reached for after a rich meal. Gauchos and rural households traditionally brewed its winged stems into a sharply bitter tea said to ease a heavy stomach and support the liver, and it found its way into the amargo bitters tradition alongside herbs like boldo and fennel. It was also folded into folk remedies for aches, sluggish digestion, and general seasonal cleansing, prized less for subtlety and more for the sheer directness of its bitterness. Over generations it became one of those plants every abuela seemed to know where to find growing wild along a fence line.
Traditional preparations.
The classic South American way of taking carqueja, a frankly bitter infusion sipped after a heavy meal to help settle the stomach.
Traditionally, a tea is made by steeping 1 teaspoon of the dried, cut stems in 250 ml of just-boiled water for 8 to 10 minutes, then straining. The flavor is intensely bitter, so a little honey or a squeeze of citrus is often added.
In Argentine and Uruguayan households, carqueja is often steeped alongside other bitter herbs as a shared after-dinner digestive, much like an herbal amargo.
Traditionally combined in equal small parts, about 1/2 teaspoon each of dried carqueja and boldo leaf, steeped together in 250 ml of just-boiled water for 10 minutes and strained before drinking.
Safety.
Carqueja is in the daisy family, so those sensitive to ragweed or chamomile should be cautious. It's traditionally avoided with gallstones and during pregnancy, and may interact with diabetes, blood pressure, or diuretic medications.
Our sister app HerbLens identifies carqueja from a photo and keeps its full botanical portrait: growing guide, harvest notes, and look-alike warnings.
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Ask about CarquejaHerbSense shares traditional herbal knowledge for education, not diagnosis or treatment. Herbs can interact with medicines and conditions. Speak with your doctor before acting on anything here, and seek care promptly for anything severe, sudden, or worsening.