Palo Azul Wood Tea, "Blue Stick" (Kidney Wood) — Eysenhardtia polystachya

Palo Azul (Kidney Wood) — Eysenhardtia polystachya

Palo Azul, meaning “Blue Stick”, is the heartwood of a desert-native tree revered for centuries throughout Mexico and the Southwestern United States. The wood is light, aromatic, and naturally resinous, with bark chips ranging from sandy gold to deep reddish-brown. When simmered, Palo Azul releases its legendary blue fluorescence, a phenomenon that made it sacred in Indigenous and early Mesoamerican healing traditions. Spanish settlers later adopted it as a daily cleansing tonic, valuing its ability to cool the body, support kidney and bladder health, and soothe inflammation.

For hundreds of years, Palo Azul has been used in Aztec, Tarahumara, and traditional Mexican herbal medicine as a gentle purifying herb—especially during seasonal transitions, detox rituals, long travel, and periods of digestive or urinary strain. Its mild flavor and mineral-rich profile make it a versatile plant ally, suitable for long-term, restorative use.

The wood itself is naturally dense yet light enough to float, with a clean, faintly sweet aroma when heated. Unlike many herbs, Palo Azul must be simmered, not steeped. The heat draws minerals from the wood fibers, creating the blue glow in sun, LED or black light, that has made this herb iconic for centuries.

How to Use Palo Azul (Kidney Wood)

Use Only Whole Chips:
Palo Azul is meant to be used whole. Do not grind.
Whole chips release minerals cleanly, produce the signature blue shine, and prevent cloudiness. 

When properly simmered, Palo Azul brews into a clear golden tea that deepens into a warm amber-brown. When light passes through it—especially sunlight or LED light—the liquid reveals its famous blue fluorescence, appearing as a soft blue halo or blue tint around the edges. This glow is subtle in normal lighting but becomes vivid and unmistakable when held against bright light.

Standard Wellness Brew

7 grams (1 heaping tablespoon) Palo Azul chips
32 oz (4 cups) water
• Bring to a boil → simmer 25 minutes → strain
Produces a golden, lightly sweet tea that flashes blue in light.

Strong Detox Brew

14 grams (2 heaping tablespoons) chips
48 oz (6 cups) water
• Bring to a boil → simmer 45 minutes → strain
Deep golden-amber tea with intense blue fluorescence.

Large-Batch Traditional Preparation

2 oz (56 g) chips
8 cups water
• Simmer 1 hour
• Refrigerate up to 48 hours

Second Brew (Lighter Batch)

Palo Azul can be reused once.
Use the same chips with 24 oz (3 cups) water.
• Simmer 20 minutes
Produces a mild, still-beneficial tea.

Historical Notes

• Used for kidney and bladder support in Indigenous medicine for hundreds of years
• Carried by travelers and desert communities for hydration and purification
• Consumed during ceremonial cleansing rituals
• Valued for its cooling, anti-inflammatory, and detoxifying qualities
• The blue glow was believed to represent energetic cleansing and protection

Palo Azul remains one of the most unique and visually striking herbal tonics—gentle, mineral-rich, and steeped in ancient healing tradition.

Precautions

• Palo Azul is generally gentle, but should be used responsibly.
• Not recommended for individuals with severe kidney disease unless supervised by a qualified practitioner.
• Those who are pregnant, breastfeeding, or on prescription diuretics should consult a healthcare professional before use.
• May increase urination due to its natural cleansing effect—stay hydrated.
• Do not use if you have known allergies to legumes, as Palo Azul is part of the pea family.
• Always brew using whole chips, not powder, to avoid excessive sediment.
• Buyer assumes full responsibility for the use of this product.