- Annonaceae
- Leaf
- Caribbean · Central America
- Dried leaf, for infusion
Ground Soursop
Annona muricata
Select sizeThe plant
A small evergreen tree grown throughout the Caribbean and Central America for its large green fruit. The leaf is harvested separately, dried and ground.
What's in it
A traditional herb whose main constituents are documented in pharmacognosy references rather than isolated for this listing.
How it works
A widely used traditional leaf across the Caribbean, taken as a daily tea in many households.
In the tradition
A long-standing household remedy across the Caribbean and Latin America, drunk as an everyday tea rather than reserved for illness.
From the same tree as the spiky green fruit.
- 1Steep 1–2 tsp of dried ground soursop in 250ml hot water, covered, for 8–10 mins, then strain.
- 2Drink 1–2 cups daily.
- Speak to your doctor before use if you take blood pressure medication.
- Not suitable in pregnancy.
- Not for long-term continuous daily use.
A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.
Common questions
How do I prepare ground soursop?
Ground Soursop is steeped as an infusion. Steep 1–2 tsp of dried ground soursop in 250ml hot water, covered, for 8–10 mins, then strain. Full directions are in the How to use panel above. See also: Soursop leaf: what it is and how to make soursop tea.
What is ground soursop?
Ground Soursop (Annona muricata) belongs to the Annonaceae family; the leaf is used. Origin: Caribbean, Central America. The same tree that produces the spiky, custard-fleshed soursop fruit — this is the dried, ground leaf rather than the fruit.
How should I store dried ground soursop?
Keep it in an airtight container in a cool, dry place away from sunlight and moisture. Dried herbs are at their best for around a year.
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