Botanical atlas

Marula

Sclerocarya birrea

Long before it appeared on skincare shelves, the marula tree was a gathering place. Its golden fruit ripens and falls in great abundance each summer, and for generations, families across southern Africa have collected it for eating fresh, brewing into a mildly fermented seasonal drink, and pressing for its oil-rich kernel. The bark has traditionally been used in infusions to ease digestive upset, and the fruit, with its vitamin C content said to rival that of oranges, was valued as a seasonal tonic when fresh greens were scarce. The tree itself was often left standing when land was cleared, a quiet sign of how much it was trusted and relied upon.

Safety.

The marula's leaves and bark contain tannins and are quite astringent, so bark infusions have traditionally been kept mild and occasional rather than a daily habit, and are not advised during pregnancy or nursing without guidance from a qualified practitioner. Marula belongs to the Anacardiaceae family, the same family as cashew, mango, and poison ivy, so people with known allergies to those plants should approach the sap, bark, and fresh-cut wood with caution, as skin contact can occasionally cause irritation. The ripe fruit and cold-pressed kernel oil are widely eaten and applied with a long history of safe use. As with any traditional plant preparation, it is best to speak with a qualified healthcare provider or herbalist before using marula bark medicinally, especially if pregnant, nursing, or taking medication.