- Annonaceae
- Leaf, whole cut
- Caribbean · Central America
- Dried leaf, whole cut, for infusion
Soursop Leaf
Annona muricata
Select sizeThe plant
The leaf of the soursop tree, picked and dried whole then cut for infusion — a coarser, tea-style cut rather than the fine ground powder.
What's in it
A traditional herb, documented in regional herbal reference sources 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.
The same tree produces the spiky, custard-fleshed soursop fruit.
- 1Steep 1–2 tsp dried soursop leaf in 250ml hot water for 8–10 mins.
- 2Drink 1 cup daily.
- 3Grassy and mildly bitter. Not for continuous long-term daily use.
- 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 soursop leaf?
Soursop Leaf is steeped as an infusion. Steep 1–2 tsp dried soursop leaf in 250ml hot water for 8–10 mins. 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 soursop leaf?
Soursop Leaf (Annona muricata) belongs to the Annonaceae family; the leaf is used. Origin: Caribbean, Central America. Whole cut soursop leaf, the tea-cut form of the same leaf sold ground elsewhere in the range.
How should I store dried soursop leaf?
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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