The guava tree grows to more than 30 feet tall. It has slender stems with dark brown bark that flakes, exposing a greenish layer beneath. The leaves are leathery, with white flowers at the ends of the branches. The fruit is rounded, 2.5 inches long, and turns yellow or pink when ripe. It is an excellent source of vitamin C. The fruit, leaves, and juice are used as medicine.
WHERE IT CAN BE FOUND:
Mexico, Central America, Northern South America, Caribbean, Africa, Southeast Asia, Mediterranean, Florida, Hawaii, Louisiana
PROPERTIES AND USE:
Hypotensive, antibacterial, antifungal, antiparasitic, analgesic, antispasmodic, heart tonic, hypoglycemic, emmenagogue, anti-aging, and used to treat candida, diarrhea, dysentery, nausea, dizziness, mouth sores, bleeding
gums, halitosis, vomiting, cough, skin sores, wounds, conjunctivitis
TRADITIONAL PREPARATION:
To make an infusion, pour 3 cups boiling water over 1 cup guava leaves. Steep for 20 minutes. Drink, or use as a gargle for mouth sores, bleeding gums, and halitosis. For diarrhea, nausea, dizziness, dysentery, and sore throats, boil a 1-inch by 2-inch piece of bark in 3 cups water for 10 minutes. Take 1 cup before meals. Use as a rinse for skin sores and wounds. For conjunctivitis, macerate the leaves and apply as a poultice.
