Bay leaf description. Bay leaf: spicy kinder surprise. Laurel propagation by seeds

Bay leaf is an evergreen tree or shrub of the laurel family, the leaves of which are used in cooking as an aromatic seasoning.

Description:

The crown of this plant is pyramidal in shape, densely leafy, up to 15 m high. The leaves of the laurel are hard, short-petioled, alternate, dark green in color with slightly wavy edges, 6-20 cm long. In the axils of the leaves, inflorescences in the form of umbrellas are formed, they consist of several small flowers white or yellow. The fruits are ovoid blue-black berries. The weight of 1000 laurel seeds is 0.4-0.5 kg. The ripening period occurs in November.

Properties and origin:

This crop is famous for its fragrant sweet-spicy aroma. The leaves and fruits are used for culinary purposes and are collected only after the laurel begins to bear fruit. They are slightly bitter in taste, the aroma is rich and pleasant. The homeland of this plant is considered to be the Mediterranean and Asia Minor. Laurel is grown in Crimea and the Caucasus. It is also found in Greece, Turkey, France, Italy, Portugal, Yugoslavia, Albania and Guatemala. IN Ancient Rome and Greece, wreaths were woven from laurel branches; heroes, emperors and athletes were crowned with them. In the old days, people believed that laurel protected from evil forces and lightning; they decorated their homes with the leaves of this plant. An interesting fact is that laurel was originally used to flavor water for ablution. And only in the 1st century AD. e. The leaves and fruits of this crop began to be used in the preparation of various dishes. It was added to baked figs, figs, boiled apples, puddings and other desserts. In Europe, they learned about the laurel first of all as a medicinal product, and later as a spice. It was believed that drinking decoctions of laurel leaves relieves shortness of breath, tension, relieves joint pain and removes stones from the kidneys and liver.

Application:

Bay leaves are used to season various marinades, broths, fish aspic, sauces, boiled meat, borscht, soups, cabbage soup, and main meat courses. It is also added to (squid, shrimp, scallops and crabs). Bay leaf significantly improves the taste of porridges, boiled and pickled vegetables (peas, beans, potatoes, zucchini, beets) and mushrooms. Bay leaf is part of the famous spicy mixture “khmeli-suneli”. Crushed leaves in powder form are also added to sauces and ketchups. It is recommended to remove whole leaves from dishes when serving, as they are very tough.

The herbaceous part of this culture contains essential oil, it is called laurel oil. As well as resins, tannins, bitterness. Laurel leaves contain 3-5.5% oil, fruits - 1%. The composition of laurel berries also includes fatty oils, phytosterol, starch, lauran hydrocarbon, sugars and mucus.

Chef's Tips:

The quality of dried laurel leaves is determined primarily by color and strong aroma; the leaves should be painted in a bright olive color. The spice should be stored for no more than a year, as old leaves begin to taste bitter and lose their aroma. Bay leaves should be added to first courses 5-8 minutes before cooking, and to side dishes 10-15 minutes before the end of cooking. The norm for bookmarking is 1 sheet per 1 liter of liquid. It is recommended to add this spice to marinades for tomatoes, cucumbers, cabbage, beets and beans.

The bay leaf is a familiar stranger. This spice, which has been floating on our plates all our lives, turns out to be capable of more. Bay leaves are used to treat diseases, decorate parks and gardens, and also drive out evil spirits from homes.

Yesterday I already knew that this morning I would write an article about bay leaves. And, of course, while putting the children to bed and getting ready for bed, I was simultaneously thinking about what would be in it, remembering everything Interesting Facts that I know about him.

Probably for this reason, Nikolai Karachentsev’s song “Maple Leaf” was spinning in my head all night. Remember this one? Old Soviet. Only in my dream this hit had a slightly different interpretation: “Bay leaf, bay leaf, I dreamed about you in the middle of winter...”.

I can’t remember that I often dreamed of these leaves as a child, but the fact that I constantly came across them on plates with various dishes - yes! It turns out that the laurel is a kind of “Kinder surprise” for all Soviet and post-Soviet children.

Remember how it was: you were sitting, eating your borscht, not bothering anyone, perhaps in deep thought about the meaning of life (well, or about how to quickly swallow it and run into the yard to your friends!) and then your tongue bumps into you not something hard, like plastic, and impossibly spicy. Surpriiiiiz! 😀

Indeed, our parents and grandparents did not know any special spices, and therefore we were not accustomed to spices. , and this one jumping out of the spoon is a bay leaf.

I remember very well how he stressed me out, how he constantly appeared at the plate - even in the one where nothing was foreshadowed. It's like he was stalking me!

As a little girl, I didn’t understand why my mother or grandmother put this nasty thing in all soups and even in some main courses. I didn’t know that it was this spicy detail – so unpleasant for me at the time – that made the borscht so flavorful.

My mother kept this culinary miracle in a large red tin with white polka dots. I opened it, and there was a whole warehouse of these leaves, broken in places or even crushed into dust. I loved picking through and smelling them - I really liked the smell, as opposed to the consistency.

Then, at some point, whole laurel bouquets came into fashion. For some reason, they were sold exclusively by merchants. It was a very beautiful sight - boxes of bright orange fruit framed by huge branches of rich green leaves. I really felt like the New Year holidays were approaching.

Mom, of course, also took the bay leaf in this form. She had a clear talent for design and loved to transform things. This is how a corner with bay leaves appeared in our kitchen, which looked very nice. And perhaps this fact slightly changed my attitude towards this spice.

Well, it’s beautiful, fragrant – what else do you need? Just notice this unchewable leaf on the plate in time and eliminate it before it gets into your mouth. Business! Do you agree with me?

Moreover, it appears in dishes for a reason, but with a noble mission. And its name is appropriate. However, now you will see this for yourself.

Bay leaf slightly alkalizes your body, as it has a slightly acidic pH of 5.0 - 7.6.

This plant, which we are all accustomed to seeing in our kitchens, is a species of the genus Laurel, which means that the spice we are familiar with has other related varieties. Together with her there are only 4 of them in the family.

But the Laurel family, which they all belong to, is quite numerous - according to various sources, from 2900 to 4000 individuals. However, you can hardly boast that you are closely acquainted with its representatives.

Where, for example, can we, mere mortals who have nothing to do with botany, encounter umbellularia? Maybe you have sassafras growing under your window, and dehaasia blooming in a pot on the windowsill? If so, please share this joy in the comments.

Among the quite expected relatives of the plant, one can distinguish cinnamon, also known as cinnamon laurel (Cinnamomum), from which, as you may have guessed, they make the spice beloved by many -.

The laurel itself, which we eat, is called noble, and in Latin it looks even more beautiful - Laurus nobilis. As a rule, these are subtropical evergreen trees or tall shrubs, the height of which can reach 10-15 meters. One such tree can live from 300 to 400 years, can you imagine? Their bark is smooth, mostly brown in color, and the crown is most often pyramid-shaped and very thick.

It consists of glossy leaves of a rich green color on top and a paler shade below. The leaf blades are sometimes similar to a surgical lancet, and sometimes simply oval or oblong, but always alternate, entire and glabrous, located on short petioles. The length of laurel foliage usually varies from 6 to 20 centimeters, and the width - from 2 to 4.

Would you like to see a 20x4 bay monster in your soup? 🙂

I almost forgot to remind you that the leaves of the noble laurel exude a pleasant spicy aroma, which is so valued by chefs all over the world.

During flowering, the tree is covered with numerous inflorescences consisting of greenish-yellow, pale, inconspicuous flowers. Each such “umbrella” contains from 6 to 12 pieces. Its fruits are drupes of black or rich purple, the length of which can reach 2 centimeters. Each of them contains seeds, which are considered the seeds of such a noble plant.

Such a majestic name is not irony at all, but a tribute to the centuries-old history of the laurel, which was used and revered long before our era. Although let's talk about everything in order.

History of the laurel

Most researchers agree that the homeland of the plant we are interested in today is the Mediterranean region, as well as the lands of Asia Minor. In those places, people once learned to extract and use bay leaves on the farm.

For many peoples they were, one might say, cultic.

For example, the ancient Greeks considered laurel trees to be the property of the god of light, patron of art and leader of the muses Apollo.

There is even a myth about laurel. Remember him? As a child, I read ancient Greek and Roman legends. And you?

The loving Apollo had the imprudence to play a joke on the boy Eros. He could not hold back his insult and made the almighty god unrequitedly fall in love with a young nymph named Daphne. Yes, yes, everyone is submissive to love, even the gods! 😉 This heartbreaking story is reflected in the famous work of the Greek poet Ovid “Metamorphoses”.

So, blinded by passion, Apollo pursued the girl until she prayed to her authoritative relatives. And she was, by the way, the daughter of the earth mother Gaia herself and the river god Peneus. Compassionate parents heeded the pleas of their child and turned him into bay tree. It’s strange that my relatives had help at that time, don’t you think? Be that as it may, the upset Apollo came up with the idea of ​​wearing a laurel wreath on his head in memory of his beloved, which, at his instigation, became a symbol of victory.

Among the Greeks they crowned the heads of generals and rulers. They were awarded to great athletes who surpassed all their rivals. By the way, the term itself has become symbolic in many languages ​​- the word “laureate” comes from it, as well as the well-known expression about resting on one’s laurels.

It is interesting that the names Laurus, Lavrentiy (Beria immediately comes to mind!), as well as Laura and Lorenz, come from Laurus.

In Greek, "daphne" means "laurel". This fact explains to us why many peoples, including the Slavs, called this plant daphnia until about the 8th century.

The Greeks honestly believed that the aroma of this sacred plant for them promoted insight, that is, it gave a person the ability to see prophetic dreams, increasing his wisdom and awareness. At that time, bay leaves were not placed in soup, but under pillows or even sewn into them. Shall we try? 😉

In Delphi, the monastery of Apollo, where mere mortals could find out their future, the priestesses of the temple, they say, first chewed bay leaves, and only then could they look far ahead.

This plant was also used to scent rooms. No, they did not hang it in the corners in the form of bunches, as in fairy tales, but simply burned the leaves and fumigate the area around with fragrant smoke. In addition, laurel turned ordinary water into antiseptic and pleasantly smelling - this liquid was used to wash hands before eating food.

The Romans firmly believed that the presence of laurel nearby would save them from a lightning strike, that is, from their wrath supreme god Jupiter. At least this advice was actively used by their emperor Tiberius. He avoided a man's conversation with the Almighty, putting a laurel crown on his head and... hiding under the bed like that. 🙂 He was a courageous ruler!

And the great Julius Caesar was always depicted with such a crown on his head. Legends say that he wore it to all ceremonial events to emphasize his wisdom and importance, but popular rumor is sarcastic about this - as if the emperor was simply hiding his bald head in this way. 😆

But starting from the 1st century AD, bay leaves already began to float in many dishes of that time.

People just figured out that they could flavor not only rooms, water and the heads of winners, but also food.

Moreover, throughout its centuries-old history, this spice has been widely used as a natural remedy for a number of ailments. Thus, the Persian healer Avicenna knew for sure that with its help you can relieve joint pain, relieve shortness of breath, and normalize the functioning of the kidneys and liver.

And the father modern medicine Hippocrates wrote that the oil obtained from this plant relieves cramps and also helps women in labor relieve pain from pushing. Oh, I wish I knew about this before giving birth! By the way, bay leaves spread throughout Europe precisely as a medicine. It was only later that they began to swim in all the soups.

In the 20s of the 17th century, Francois Pierre la Varenne, the famous French cook and one of the founders of the so-called haute cuisine, published his amazing book “The French Chef”, which became a classic for all gourmets of the world. In it, he actively recommended putting bay leaves in desserts and, in particular, adding it to puddings.

This noble spice came to Russia at the suggestion of the Greeks. It was they who brought their sacred plant to the territory of Crimea, which was recaptured by the Russians from the Turks.

Thus, laurel, which until that moment had sailed to Russian lands in merchant ships as an exotic seasoning, began to grow in Russia.

It is noteworthy that the Russian Pharmacopoeia described bean ointment, that is, a product obtained from beans - the fruits of laurel. It was used for radiculitis, paralysis, scabies, and also to normalize the functioning of the nervous system.

Today this plant grows almost everywhere where it is warm - on the Black Sea and Mediterranean coasts, in America, Africa, Australia. But countries with colder climates do not give up either - for example, the Poles grow noble laurel in pots on the windowsill as a beautiful and useful indoor plant.

As you already understand, laurel prefers a subtropical climate and can grow even on dry rocky soils, in the steppes and in the mountains. It is usually part of the maquis - wild thickets of subtropical hard-leaved and thorny trees and shrubs, characteristic of the Mediterranean countries.

It’s funny, but this spice is valued not for its taste, but for the aroma that it gives to dishes - fresh, sweetish-spicy, bright, woody, resinous, oily, with a peppery note.

These leaves taste bitter. They are also very tough, and when they break, they become sharp and prickly. When they accidentally get into your mouth, you don’t feel anything dirty, but then, after chewing this strange product a little, you feel its thorn and bitterness. So, it’s better to prevent this and analyze the contents of your spoon before it reaches its intended destination. 😉

Despite the fact that laurel is not very pleasant to the taste, cooks from all over the world have put, are putting and will put it in all imaginable and inconceivable dishes, starting, as we found out, right from the 1st century AD until our days. Well, I fully support them!

It’s a rare aromatic soup, especially a vegetarian one, that can do without this miracle of nature. You can even conduct an experiment and cook two versions of such a dish - with bay leaf (as it is affectionately called in common people!) or without it. I'm sure the first one will win!

Lenten cabbage soup and borscht, legumes and vegetable puree soups, various cereal stews.

And laurel is an indispensable part of fish soup. And the one with fish, and the one without it.

For you, the inhabitants of Sunny Mint, fishlessness is somehow closer. Right? 😉

Simply cook potato broth with spices such as curry and dried vegetables. When soft, add crushed nori seaweed, grated or, olive slices, ghee or homemade heavy cream to your ukha. And add the laurel leaves 5-10 minutes before they are ready. Do you feel this complex, but such a pleasant aroma, which also has a laurel note?

Have you ever put this spice in your dishes? Don't know how much it is needed? Then take advantage of this valuable advice from professional chefs - always add 1 bay leaf per 1 liter of liquid - you can’t go wrong!

Experts recommend adding bay leaves to main courses about 10-20 minutes before they are ready. Keep this in mind when creating your vegetarian stews. This spice also perfectly flavors various risottos - with vegetables, with pieces of cheese, with soy meat, with legumes. By the way, in this way you can cook not only this cereal, but also almost any porridge, except perhaps semolina. 🙂

Bay leaf is an indispensable companion for sauces that want to smell good. It is appropriate in both white and red sauces, but most often it gets into them in the form of a powder, imparting a slight bitterness and its signature aroma. Have you tried doing this? You can grind a couple of leaves in a coffee grinder and flavor the sauce with a pinch of the resulting potion. The main thing is not to overdo it! 😉

As part of the gravy, laurel can be added to pasta and dough dishes - for example, pizza or lasagna. You can dip fresh or fried vegetables, mushrooms, pieces of cheese, and lettuce leaves into such bay sauces.

Raw foodists are unlikely to fully appreciate this spice, although, for example, when preparing cold Spanish tomato soup Gazpacho, it is quite possible to add bay powder to the rest of the ingredients. It will turn out original and spicy! Will you try it?

And, of course, it is rare that the canning process is complete without this ubiquitous seasoning.

Do you remember how you looked at the numerous jars that were languishing in orderly rows somewhere in the pantry or on a glassed-in balcony, or even under your grandmother’s sideboard? It’s as if you came to the Kunstkamera! 😆 And from them they looked at you, dill umbrellas, black peppercorns and bay leaves.

All the spices were mercilessly raked out and thrown away after one of the jars was opened for dinner or a feast, but they all managed to leave their aroma in the vegetables.

Do you follow the traditions of your older relatives? Do you make homemade preserves like this? What other dishes do you put bay leaves in?

Bean ointment, which I told you about a little higher, was included in the Russian Pharmacopoeia a long time ago - in the middle of the 19th century. The modern list of medicines does not include bay leaf as medicinal plant, which was thrown out of it after the 1917 revolution.

Despite this, officially recognized medicine makes full use of the “services” of the laurel and is freely sold in all pharmacies as an astringent, stimulant, antipyretic, anti-inflammatory and decongestant.

IN folk medicine this valuable product has found wider application. It is used to heal wounds and burns, get rid of stomatitis, strengthen the immune system, and reduce muscle pain. Also, decoctions and infusions of bay leaves are dripped into the ears for inflammation, smeared with them for headaches, taken for problems with the digestive system, and dripped into baths for people suffering from nervous disorders and sleep disorders.

Interestingly, some naturopaths advise applying steamed bay leaves to the back and chest like mustard plasters to relieve a cough.

Cosmetologists use them to treat acne, pimples, and skin irritations. In home cosmetology, laurel is actively used in the care of problematic and oily skin.

Essential oil, obtained from various parts of this plant, is a universal remedy that is used in perfumery, aromatherapy, cosmetology, and industry.

With its help, the popular Aleppo soap, originally from Syria, is prepared, created on the basis and due to the presence of laurel oil in the composition, which has a pronounced antibacterial effect. It perfectly moisturizes and disinfects dry and sensitive skin, gently cleanses it and thereby promotes rapid healing of wounds, reduces the intensity of acne, normalizes sebum production.

This aromatic oil is added to shampoos, hair conditioners (including medicinal ones against dandruff and seborrhea), shower gels, aromatic compositions, and anti-cellulite products.

The antibacterial property of laurel is used in deodorants and antiperspirants.

It helps cope with increased sweating and eliminates bad smell. For this second reason, bay essential oil is often found in toothpastes and mouth rinses.

It is used to clean the air where people with tuberculosis live. In addition, the spicy laurel aroma helps restore strength, improve sleep, and strengthen the immune system.

This beautiful evergreen plant is often used as an ornamental plant. For example, dense laurel bushes can be shaped into fir trees, cubes or balls. Not only is it fragrant and green all year round, it’s also amazingly beautiful! Have you come across something similar?

You yourself can create approximately the same beauty right at home - on personal plot or even on the windowsill. This way, you will get both a cute green bush and a healthy fragrant spice at hand.

How to grow bay leaves at home?

In fact, there is nothing complicated in this process - you simply cut off a green twig at least 20 centimeters long from a laurel bush, divide it into cuttings with 2-3 leaves and cut the end of each of them with a knife along the bias.

After this, you need to place the branches in a pot with pre-moistened nutrient soil and cover the whole thing with polyethylene.

Do you remember that noble laurel in nature prefers subtropics? So give them to him!

Spray your shoots twice or thrice a day with water for a week, and then cover again. After some time, the branches will take root and begin to grow.

Despite its noble origin, this plant is quite unpretentious in everyday life. It grows well in light and requires abundant watering only once a week. This applies to the warm season. In cold weather, try to provide him with additional lighting from fluorescent lamp, pleasant coolness and a warm water shower.

If you are unable to pinch cuttings from a growing laurel, try buying a fresh bunch of this plant at the market. But then, before planting, you will have to soak your branches for a day, or even a day and a half, completely immersing them in water. How to choose it? Now we will look into this important issue.

This topic is indeed not without importance, since often under the guise of bay leaves we are sold a completely different plant, which, by the way, is dangerous to health.

We are talking about cherry laurel, a representative of the Rosaceae family, whose foliage is fresh contains cyanides - poisonous derivatives of hydrocyanic acid.

At the same time, it would be nice if it at least smelled like a bay leaf, but no, the smell of the surrogate is not so spicy and intense. You can identify a counterfeit not only by its aroma, but also by its appearance.

Bay leaf vs cherry laurel plus other substitutes

1. In a real laurel, the branches and petioles of leaves are greenish or grayish-brown, while in its opponent they are reddish-brown.
2. Laurel foliage most often has a blunt tip (although there are also sharp lanceolate specimens, as you remember from botanical description!) and sometimes a wavy edge, and cherry laurel is always sharp.
3. On the leaves of the noble laurel there are very sparse transverse veins, almost perpendicular to the central axis, while on the leaves of the cherry laurel they are frequent and bend relative to the center.

In addition, under the proud title of “bay leaf” in different countries There are several other different spices sold that are not as dangerous as cherry laurel, but also have nothing to do with the plant we are interested in. Unless they are used in cooking in approximately the same form as bay leaves.

You're unlikely to find them in the grocery store near your home, but they may well appear on your plate while traveling.

1. Indonesian bay leaf, which is also called “salam”, in fact, does not grow on the noble laurel, but on a representative of the Myrtaceae family - Eugenia polyantha. It is unlikely that you will meet them in Russia, but in Indonesia or Malaysia - easily! They look almost like bay leaves, but they taste sour with an astringent aftertaste.
2. Indian bay leaf, also known as teypata or tey-pat, is collected from the branches of Malabar cinnamon (Cinnamonum tamala), which grows mainly in the Himalayas. Imagine bay leaves with the taste and smell of cinnamon and a hint of clove. This is exactly what tei-pat is, which is widely used in Indian cooking. You may have tried this spice as part of the famous Garam Masala mixture.
3. West Indian bay leaf- this is completely with Latin name Pimenta officinalis Lindl, which is used as a spice in Caribbean cuisine.
4. Chilean bay leaf is the brainchild of the Peumus boldus tree. This spice is quite rare, but is highly valued for its specific aroma and taste.

How to choose the right bay leaf?

Once we have identified the laurel among all its competitors, we need to learn how to choose the highest quality leaves. The best thing, of course, is to take them in a whole bunch and dry them yourself at home.

This plant is evergreen, and, moreover, grows in hot regions of the planet, but it is found fresh on sale closer to winter - somewhere in November and is available to us fresh until February. Together with tangerines, remember? 😉

Those leaves that float in our soups are collected mainly from 4-5 year old individuals between November and December. It is at this time and precisely in such leaves that the most high content essential oils, affecting the taste and aroma of the spice.

Carefully examine the laurel bunch and determine whether it is cherry laurel?

If everything is fine with the laurel, it’s time to analyze the quality of its leaves. Feel them - they should feel hard to the touch, as if they were plastic, but at the same time elastic and flexible.

Spots of any color, cracks, holes and sticky coating on the leaves are unacceptable. They should be glossy, but at the same time dry, uniformly colored (brighter on top, remember?), intact.

If the foliage breaks when pressed, it means that it is no longer so young, but is aged and dry, which in general is also not bad, but, you see, the green bay leaf is somehow more pleasant.

And it smells more tender. By the way, be sure to smell it - is the aroma fresh, spicy, warm, intense? Does it smell like childhood? 🙂 Or does it smell of mold and chemicals? This kind of bun definitely doesn’t suit us, but this one, fragrant, with a hint of nostalgia, is just right!

If you buy bay leaves already dried in a bag, try to find an opaque package with a viewing window. Through it you can see the contents and understand what product is being offered to you.

If everything there is broken and resembles laurel dust rather than foliage, then, of course, we don’t take such a seasoning. We are interested in whole leaves, which are not a shame to put in any dish, even in pudding, as the great French culinary specialist Francois Pierre la Varenne advised.

It is advisable to see the mark “GOST 17594-81” on a bag of bay leaves, but even these treasured numbers do not save you from broken leaves.

If you haven’t found packages with a window - and they are really very rare - you’ll have to buy a “pig in a poke”.

The most you can do is to carefully feel the entire bag and use your imagination. Just please do it very carefully. Maybe the fragile leaves break precisely because everyone is touching them from morning to evening? 😉

Don't forget to smell the seasoning and assess its moisture level. As you understand, it must be fragrant and must be dry. If all conditions are met, take it!

How to properly store bay leaves?

A fresh bunch of laurel can be placed in the kitchen as a bouquet - or in an empty flowerpot, or even in a glass of water. Just try not to place your composition in direct sunlight, otherwise the foliage will dry out ahead of time.

Gradually, it itself will turn into those bay leaves that we have become accustomed to since childhood and which were hidden in soups, like a toy in Kinder Surprise.

Then you carefully, so as not to damage, tear them off and place them in an airtight glass jar, which, in turn, you put in a dark, cool and dry place.

In this form, the spice can last for about a year. And after 12 (months), unfortunately, it will not turn into, which would be quite nice, but just into an unbearably bitter, tasteless thing. So, try to consume all your leaves before the deadline.

Those bay leaves that you bought in a bag already dry should also be packed in glass or, if you prefer, in a vacuum. Laurus azorica

Azores, also known as Canary (Laurus azorica) is the brainchild of the island of Madeira, as well as, as you already understood from the name, the Canary and Azores islands. Representatives of this type of plant, just like their noble brothers, reach a height of 15 meters, but their branches are not bare, but slightly pubescent. The leaves are not bright, but dull green, ovoid in shape, and their length does not exceed 12 centimeters. Azores laurel blooms yellow flowers, collected in fluffy umbrellas. Despite its external similarity to traditional laurel, this one is not used in cooking, but is grown only for decorative purposes.

Two less common species of laurel are Laurus chinensis and Laurus melissifolia.

It happens that camphor laurel is also considered a representative of this genus, but this is not a variety of this plant at all, but its relative, in fact, a cousin, camphor cinnamon, which is part of the same Laurel family. In Latin it sounds like Cinnamomum camphora.

The noble species of this plant has unusual varieties, such as "Aurea" with golden leaves or "Angustifolia" with elongated willow-like leaves.

The benefits of laurel

I propose to return to the amazing properties of this valuable product, which I have already partially mentioned in the economic section of the article, and significantly expand their list.

• The noble laurel not only crowned the heads of rulers, generals and winners of various competitions, but also strengthened their immunity. Antioxidants, which ancient peoples did not know about and whose properties are known to us, modern people, for certain, are part of this plant. And while it floats in your soup, and you serenely eat it, vitamins C and A are fighting in your body. free radicals. If “ours” win, then the body ages more slowly and becomes invulnerable to various diseases, including cancer.
• Bay leaves also have a positive effect on the condition of our most important organ - the heart, and with it the blood vessels.
• It is able to reduce the level of “bad” cholesterol in the blood, preventing atherosclerosis and other diseases of the cardiovascular system.
• This product strengthens joints and prevents salt deposits.
• And it undoubtedly improves appetite, stimulates the digestion process and stops inflammatory process in the gastrointestinal tract.
• Bay decoctions are a sure remedy for increased gas formation, bloating and diarrhea.
• The aroma of laurel has a beneficial effect on the nervous system, calming you and relieving you of anxiety.
• Can't sleep? Add a few drops of laurel essential oil to your aroma lamp or evening bath. It effectively fights insomnia. Or, following the example of our distant ancestors, you can sew a few leaves directly into the pillow - a deep, restful sleep is guaranteed!
• Inhalations with this oily substance treat diseases of the bronchopulmonary system, relieve sore throat and cough. Such procedures are also good for acute respiratory infections and sore throats.
• The leaves of this plant normalize kidney function, relieve swelling and remove stones from the body.
• The anti-inflammatory properties of bay leaves make them indispensable in the treatment of skin diseases - ulcers, eczema, psoriasis, dermatitis, as well as acne and pimples.
• Ointments based on this plant have the property of reducing muscle and joint pain. They can be effective means in improving the condition of people suffering from arthritis. In addition, rheumatism, radiculitis, and neuralgia are treated with the help of laurel.
• Bay leaves can be eaten when diabetes mellitus, since they have a low glycemic index of 15 units.

Harm of bay leaves

If you don’t want to see future events everywhere, like Grandma Vanga, don’t chew a lot of laurel! And don’t eat it at all, just use it to flavor dishes. Otherwise, you will have to, like the Delphic oracles, predict the future left and right, because the leaves of this plant have an intoxicating effect.

In addition, allergies to bay leaves are not that rare. This plant contains a large amount of tannins, which, in case of overdose, can worsen the well-being of people suffering from diseases of the liver, kidneys, heart, blood vessels, and hypertension. For constipation, laurel, which has fastening properties, can only aggravate the problem.

In case of acute diseases of the digestive organs, the use of this spicy spice can irritate the mucous membrane of diseased organs and increase pain.

Even relatively healthy people An overdose of bay leaf can cause hallucinations, nausea, vomiting, weakness, dizziness, indigestion and stool disorders, and sleep disturbances.

1. The inhabitants of the Sahara desert use bay leaves in a rather strange way - they dry, crush and fry them, and then brew a drink similar to. Would you like to drink this while sitting in the middle of endless hot sands? 😉
2. I suggest you check this popular belief: a whole laurel leaf placed in a wallet attracts money there. Let's make some simple money like this?
3. The ancients also believed that if long-standing noble laurels perished, then there would be trouble. According to legend, in the 4th century this happened just before the great Roman Empire was attacked by barbarians.
4. By the way, the Romans used this plant to save themselves from epidemics by simply burning bay leaves on the streets. This tradition was continued in the Middle Ages, when the plague was rampant in Europe.
5. If you carefully examine old English coins, you will see on them images of Charles II, Georges I and II, as well as Elizabeth II wearing laurel crowns.
6. In the last century, the Alfa Romeo and Fiat automobile companies made the leaves of this plant part of their logos, wanting to emphasize their superiority over their competitors.
7. A laurel wreath can often be found in portraits. For example, the great poet Dante Alighieri was often depicted wearing just such a fragrant decoration. In the drafts of Alexander Sergeevich Pushkin, among his self-portraits, scientists discovered one wearing the same crown.
8. The branches of this plant appeared on the coat of arms of the French Republic after the revolution of 1789.
9. And today the laurel adorns the state emblems of many countries, in particular Brazil, Greece, Israel, Mexico, Algeria, and Cuba.

This miracle has been floating in your soup since early childhood. Didn’t you know that bay leaves are so large and multifaceted? Have you changed your attitude towards them after reading everything?

Laurel (Laurus) - a genus of evergreen trees or shrubs of the family Laurels (Lauraceae).

The crown of the laurel is densely leafy, predominantly pyramidal in shape. The leaves are alternate, leathery, entire, slightly wavy at the edges. Flowers in umbellate axillary inflorescences. The fruits are single-seeded, drupe-shaped, blue-black.

Laurel leaves are widely used in cooking. The content of essential oil in the leaves reaches 3-5.5%. It contains eugenol, pinene, myrcene, camphor, linalool, and various organic acids.

Laurel is distributed in the Mediterranean region, the Canary Islands, Transcaucasia, Georgia, the Crimean Peninsula, Germany, and Asia.

Genus Laurel (Laurus) There are three main types - Noble laurel (Laurus nobilis), Azorean laurel (Laurus azorica) And. Although in modern English-language taxonomy the genus includes about 40 plant species.

Types of laurel

Grows on various soils in forests in the coastal zone, at an altitude of up to 300 m above sea level, in the Mediterranean region, in Western Transcaucasia (USSR). Shrubs or trees 4-8 m tall. The branches are bare. The leaves are simple, oblong-lanceolate, leathery, 7-20 cm long and 2.5-8 cm wide, pointed, glabrous, glossy, on short petioles. The flowers are small, collected in umbellate inflorescences, located in the leaf axils of 1-2, yellow. Blooms in April-May. Valuable food (spicy), essential oil, as well as ornamental plant. Widely used for interior landscaping, as well as for display in open ground V summer period(in tubs and pots outside subtropical areas). Suitable for placement in cool rooms.

There are a number of forms that differ in the shape and size of the leaves.

Azorean laurel (Laurus azorica) , or Canary laurel (Laurus canariensis) . It grows in moist laurel forests in the lower mountain belt of the Canary Islands, Azores Islands and Madeira Island. Trees up to 15 m tall; shoots are hairy and pubescent. The leaves are ovate, up to 10-12 cm long and 2-6 cm wide, dull green. The flowers are collected in umbrella-shaped inflorescences, located in several axils of the leaves, and are light yellow. Blooms in April-May. Decorative look.

. Homeland - Southwestern China, o. Taiwan, Korea, Japan, North Vietnam. Widely cultivated in Asia, South India, Sri Lanka, Indonesia, Malacca, Philippines, East and North Africa, southern USA, Brazil, Australia. An evergreen tree with alternate, petiolate, lanceolate, entire, glabrous, shiny leaves dotted with small translucent dots (immersed cells with essential oil). The flowers are small, six-dimensional, yellow-green, collected in angular paniculate inflorescences. All plants contain essential oil, in which the main component is camphor (up to 94%); greatest number camphor is contained in wood, where it is localized in essential oil cells - bags. In China and Japan, camphor is obtained by steam distilling wood shavings. With smaller yields, camphor is obtained from branches and yellowed leaves. The essential oil of spring leaves contains little camphor and a lot of safrole. Camphor is one of the most important drugs that stimulate the central nervous system. Strengthens the activity of the heart in diseases accompanied by acute cardiovascular failure, as well as in shock conditions (in 10 and 20% sterile oil solutions or orally in powders). Externally - for rubbing for rheumatism, arthritis, etc. in the form of an oil solution, liniments and ointments.

When growing laurel, it should be taken into account that adult plants do not grow well in very warm rooms with dry air. Young, with good care, can adapt to these conditions.

Lighting. A location with bright light suits the laurel. The plant can tolerate direct Sun rays. In summer, it is recommended to keep the laurel in the fresh air. Keep in mind that after prolonged cloudy weather (for example, after winter), or a purchased plant is accustomed to direct sunlight gradually, in order to avoid sunburn.

In winter, laurel should be kept in a bright and cool room.

Temperature. In summer, the optimal temperature for laurel is in the range of 20-26°C; in autumn, the temperature is gradually lowered; in winter, it is recommended to keep laurel at a temperature no higher than 12-15°C; in this case, wintering is less painful for the plant.

Watering. In summer, plants are watered abundantly with soft, settled water as the top layer of the substrate dries. In hot weather, you can water twice a day. By autumn, the amount of watering is reduced. In winter, watering is limited, not allowing the earthen clod to dry out completely. Watering is carried out two to three days after the top layer of the substrate has dried.

Air humidity. Laurel prefers high air humidity. The plant should be regularly sprayed with soft, settled water. You can place the container with the laurel on a tray with damp expanded clay, pebbles or moss. In this case, the bottom of the pot should not touch the water.

Fertilizer. During the growing season, the laurel is fed once a month with mineral fertilizer.

Peculiarities. Laurels tolerate shearing and pruning well; they can be given any decorative shape (round, pyramidal, etc.). Pruning is done around mid-August, when growth ends. The remaining eyes on the plants will develop well before winter, ripen, and in the spring, with the beginning of growth, they will produce strong shoots. When pruning in spring, the strongest apical buds are removed, and the growth from the remaining underdeveloped buds is small.

Transfer. Laurel grows slowly. Young plants are replanted as needed (when the roots fill the pot), about once every 2 years, adults - after about three to four years. The substrate for planting can consist of leaf (2 parts), turf (1 part), humus soil (2 parts), peat and sand (1 part each). The plant prefers a slightly alkaline or neutral soil mixture. Laurel grows better in small containers, so when replanting, the containers are taken according to the amount of soil and the development of the root system (it is advisable to increase the size of the pot by 2 cm, no more). This is also taken into account when replanting plants in tubs (increase the size of the tub by 5 cm). The bottom of the pot or tub provides good drainage.

Reproduction. Plants are propagated by seeds, cuttings and division.

Seeds are sown in spring in bowls, boxes, and pots. The substrate is made up of turf soil - 1 part, leaf soil - 1 part, sand - 0.5 part. The temperature for sowing must be at least 18°C. Seedlings dive in the phase of the 1st-2nd leaf at a distance of 2x2 cm. The substrate is the same. As they grow, they are planted in 7-centimeter pots, 1 copy per plant. Composition of the soil: turf - 2 hours, leaf - 1 hour, peat - 0.5 hours, sand - 0.5 hours. When caring for young plants, regular watering, spraying, a bright location, temperature 10-12 ° C are required.

Shoots are cut into cuttings in spring (April) and summer (from about mid-June to mid-July). They should be ripe, but not lignified, with two or three internodes. Cuttings are taken 6-8 cm long. After shortening the leaves, the cuttings are planted to a depth of 1-1.5 cm at a distance of 10x10 cm. A two-layer substrate is recommended: the bottom layer consists of turf soil (about 3-4 cm), sand is poured on top of it in a layer of 2-3 cm. Optimal temperature for rooting 16-20°C. The cuttings take root within a month, after which they are planted in 7-9 cm pots. The composition of the soil is the same as for planting seedlings. Caring for plants is the same as caring for seedlings.

Possible difficulties

The leaves turn yellow and curl. The reason is insufficient air humidity. Air humidity should be increased.

Damaged

Healing properties of laurel

In medicine, leaves, fruits, extracts and infusions from all parts of the plant are used. The leaves, which are a well-known spice, have a stimulating effect. They are used for amenorrhea, colic and hysteria. They stimulate the release of fluid from the body. In folk medicine it is used for flatulence. Fruits have the same property.

Bay leaf stimulates appetite and promotes digestion. The essential oil has antimicrobial and anti-inflammatory properties, which allows it to be used in aromatherapy. It is indicated for respiratory diseases, infections, muscle pain, neuralgia, dry scalp.

In folk medicine, extracts from all parts of the plant are recommended as an anticancer agent, for localized tumors, and as a nervous system stimulant. It is believed that these extracts can be used to care for facial skin. Bay oil is included in rubbing ointments for rheumatism and ointments for scabies mites.

Other uses of laurel

Dry laurel leaves are used in the canning and confectionery industries and in cooking as an aromatic seasoning. Blends well with lavender, eucalyptus, lemon, rosemary, geranium, citronella, cinnamon and ylang-ylang. For culinary purposes, leaves are collected from 4-5 year old plants in November-December, when they contain the highest content of essential oils. A fatty essential oil is obtained from the fruits, which is used in some countries in medicine, veterinary medicine and soap making. Laurel wood is used for small crafts. Noble laurel is decorative, easily tolerates pruning, and has been part of culture since ancient times.

It has been experimentally proven that the fatty little laurel fruit can be used to make candles and balls instead of cocoa butter. Its acute toxicity, according to RIFM, is oral LD50 3.9 g/kg (rats), derm LD50 > 5 g/kg (rabbits). In the form of a 10% solution in petrolatum for 48 hours it does not cause irritation to human skin or sensitization reactions. There is no phototoxic effect. The oil has no IFRA restrictions for use in perfumery and cosmetics.

You can prepare it at home tincture of dried laurel leaves with vodka or 40-70% alcohol. Crushed leaves are poured with alcohol at a ratio of 1:5. Close tightly and keep at room temperature for 7 days. Then filter and pour into a dark bottle and store in a cool place.

To obtain aromatic oil we can recommend the following method: 30 g of crushed leaves pour 200 g sunflower oil and leave for 1 week. If you take this oil 1 tablespoon 2 - 3 times a day after meals, it induces menstruation if it is delayed.

A decoction of laurel leaves is also prepared, which is useful for metabolic disorders in the pre- and postpartum period, osteochondrosis, and inflammatory diseases.

For throat cancer: 1 cup of crushed bay leaf is infused in 0.5 liters of vodka for 2 weeks in a dark, warm place, shaking the contents periodically, and filtered. Take 1 tablespoon 3 times a day 30 minutes before meals.

For external use An ointment with the following composition is recommended: 6 parts bay leaf powder, 1 part crushed juniper leaves and 12 parts unsalted butter. Pound all this thoroughly. For every 100 g of ointment, add 10-15 drops of fir or lavender oil.

Oil for strengthening and stimulating hair growth: to 4 tbsp. add jojoba oil to spoons (in drops): laurel – 4, lavender – 3, lemon – 3, rosemary – 3, rosewood – 3 and 1 tbsp. a spoonful of sesame or castor oil. While warm, apply the mixture to your hair and wrap your head in a towel. After 15-30 minutes, wash your hair with shampoo.

Dry laurel leaves are widely used in cooking and the confectionery industry.

Laurel in history

The noble laurel recalls the romantic and harsh times of the Roman Empire, when the winner was given magnificent celebrations and crowned with a laurel wreath. The healing properties of laurel were well known in ancient times. Thus, traditional healers claimed that a decoction of laurel leaves, taken orally, stops heavy menstruation. Hippocrates recommended using laurel oil against tetanus, and the leaves to soothe pain during labor. The Arabian physician Rhazes used the leaves as a specific remedy for nervous tic faces. Baths from a decoction of leaves with the addition of 4-5 drops of essential oil were taken for diseases of the bladder and uterus.

A laurel wreath and a laurel branch are symbols of glory, victory, greatness.

Laurel laurel is a cult tree that is associated with Ancient Greece, with the mythological image of the ancient god Apollo, who is a symbol of male beauty. And laurel is one of the most popular spices, widely used in cooking and preservation. In folk medicine, tinctures, rubs, and decoctions that are effective against various diseases are prepared using Laurel laurel. We grow laurel both in the garden (in the southern regions) and in room conditions. This article will tell you about the peculiarities of growing laurel and its use in medicine and cooking.

Laurel © fotoseimagenes.net

Laurel plant in history, myths and legends

The famous Ovid in his Metamorphoses tells that Apollo, who lived among people, fell in love with the nymph Daphne and constantly pursued her. One day, after defeating the serpent Python, Apollo met the young God of Love Eros with a bow and arrows and joked with him: “Why do you need a bow and arrows, baby? Are you really thinking of surpassing me in the art of shooting? This mockery offended Eros, and he sent two arrows in revenge. The first, the arrow of love, pierced Apollo, and the second, killing love, hit Daphne.

Since then, Daphne has always run away from Apollo. No tricks helped him. Exhausted by suffering and eternal persecution, Daphne turned to Father Peneus and Earth so that they could take her image away from her. After these words, she turned into a laurel bush (a curious fact is that in Rus' until the 18th century, the bay leaf was called “daphnia” (“laurel” in Greek is “daphne”). The saddened Apollo from then on began to wear a wreath of evergreen laurel.

In Greece, homes were decorated with laurel leaves to refresh the room. Laurel branches were placed in mattresses to encourage prophetic dreams. There was a belief that laurel saved from lightning strikes. Thus, it is a known fact that the Roman Emperor Tiberius, during thunderclaps, put on a laurel wreath and crawled under the bed.

(Laurus nobilis) - subtropical tree or shrub, species of the genus Laurel ( Laurus) of the Laurel family.

The laurel branch, like the laurel wreath, is considered a symbol of glory, victory and peace. From the name of this plant came:

• Names: Laurus, Lavrenty, Laura, Lorenz;
• The word "laureate" means "crowned with laurel";
• Expressions: “reap laurels” - enjoy the fruits of your success, “rest on your laurels” - stop striving for further victories, be content with what has been achieved.

The laurel was considered a sacred tree; the heads of the winners were decorated with laurel wreaths. Ancient Greece. Laurel leaves are widely used as a spice (bay leaf).

Description of the noble laurel

The homeland of the noble laurel is the Mediterranean. On the territory of Russia it grows in the southwestern regions of the Krasnodar Territory. A low evergreen tree of the laurel family, up to 8-10 m tall, but can also be a tree-like shrub. Sometimes in forests there are trees up to 18 m tall.

The tree trunk is up to 40 cm in diameter with dark gray bark. Dense crown, usually pyramidal in shape. The leaves are on short petioles, simple, alternate, leathery, shiny, entire, oblong in shape, pointed at the top and narrowed at the base. They are dark green above and lighter below, with clearly visible pinnate veining, slightly wavy along the edge. They have a strong characteristic odor.

Laurel is a dioecious plant and its flowers are unisexual. On some trees, small staminate flowers are collected in axillary inflorescences of 6-12 pieces; their perianth is simple, cup-shaped, of four greenish-yellow or white leaves. On other trees, only pistillate flowers, which are even smaller than staminate flowers, are collected 2-3 in the axils of the leaves. The fruits are black-blue, juicy, fragrant drupes up to 2 cm long, ovoid or elliptical in shape, with a large stone. It blooms in March-April, and the fruits ripen in October-November.

The value of bay leaf is undeniable, since it contains essential oil (4.5%), cineole, acetic, valeric, caproic acid. The leaves contain pinene, geraniol, and eugenol. The fruits and leaves contain tannins and bitterness.

It is used to treat chronic cholecystitis and cholelithiasis. Decoctions of bay leaves improve digestion, stimulate appetite, and have a beneficial effect on many organs. Essential oil is obtained from leaves, fruits and flowers. Food Industry. Partially used in the perfume and soap industries.

Use of bay leaf in cooking

Bay leaf has a faint odor and bitter taste. Leaves (dried and green), fruits and powder made from dried leaves are used as spices, as well as briquettes into which the powder is sometimes pressed. Widely used in cooking and canning.

Bay leaf is sometimes called a spice, so often it is used. It ennobles and flavors primarily sour dishes (sauces, gravies). It is also added to first courses - soups (meat, vegetable, fish, etc.), cabbage soup, borscht. Bay leaf adds piquancy to second courses of lamb, beef, pork, and is combined with boiled and fish stew. It harmonizes with vegetable dishes of beans, peas, beans, cabbage, and carrots.

Bay leaf, unlike many other spices, can be added 5 minutes before cooking in the first dishes and 7-10 minutes in the second dishes. Bookmark norms are from 1-2 to 3-4 leaves per dish. After adding the spices, close the lid and remove the leaf from the finished dish.

Bay leaf is an indispensable spice for straightening the taste and smell of jelly and offal dishes. It is used in the food industry in the production of cheeses, sausages, pates, stews, sauces, marinades, in canning fish products, preparing mayonnaise, ketchup, etc. It is part of many spicy mixtures: “Khmeli-suneli”, “Bouquet garni” " and etc.

In home canning, it is used especially often for pickling tomatoes, cucumbers, squash, beets, cabbage, beans, and mushrooms. In combination with other herbs and spices, it gives marinades a pleasant piquant taste and a unique aroma. It is also used in pickles, where it performs a slightly different function, giving the product a more delicate taste.

In Western Europe, the tradition has been preserved of adding bay leaves to some types of jam for canning and to some sweet dishes, drinks and desserts for cooking.

Growing Laurel Noble

Laurel feels best in lighted areas, but can also tolerate light shade. Tolerates short-term drops in temperature to 10-12 degrees below zero. It tolerates drought well and is not picky about soil. Organic and mineral fertilizers. As an industrial crop, laurel grows in one place for about 60 years.

On plantations, laurel is grown in subtropical areas where the minimum temperature does not fall below 12 degrees. Before sowing seeds, the soil is plowed to a depth of 40-45 cm. Organic (4-6 kg/m²) and mineral (in full dose) fertilizers are applied under plowing. After this, the area is harrowed and cultivated two or three times. Planting is carried out in autumn or early spring with intervals between rows of 1-2 m, with intervals between plants of 1-1.5 meters.

On plantations, laurel is cared for through weeding, cultivation, watering and pest control. Laurel can also be grown indoors.

Laurel leaves are collected from November to February from trees that have reached three to four years of age. The branches with leaves are cut off and dried in the shade for seven to ten days. Then the leaves are removed, sorted and placed in bags, which are stored in dry rooms. In order to obtain essential oil, the leaves are sent fresh for processing.

Laurel propagation by cuttings

Laurel is propagated by seeds, cuttings and layering. The most common method is propagation by semi-lignified cuttings. Laurel cuttings are carried out in spring (March-April) or summer (June-July). To prepare cuttings, use annual (ripened, but not lignified) laurel shoots. Cuttings (6-8 cm long, with three internodes), taken from the middle or lower part of the shoots of a laurel bush, are cut obliquely under the third node. The bottom sheet is removed and the top sheets are cut in half.

As a substrate for rooting laurel cuttings, you can use coarse sand, or a mixture of moss and sand, or turf soil and sand: a layer of drainage is poured into the pot, then a layer of turf soil (about 4 cm), and a layer of sand on top (about 3 cm), moisten and plant cuttings to a depth of 1-1.5 cm.

Rooting of cuttings works well in a “greenhouse bag”, or in a cutting container, or under a glass jar. For quick rooting, it is advisable to spray and ventilate cuttings daily. When the cuttings are kept at a temperature of 16-20 degrees, they take root in about a month.

Laurel propagation by seeds

Planting material is grown from seeds in nurseries or seeds are sown directly into the ground. Seeds harvested from special mother trees quickly lose their viability, which is why they are sown immediately after harvesting in the fall to a depth of 4-5 cm. When seedlings appear, the plants are thinned out at a distance of 6-8 cm.

Laurel seeds are large, oval-shaped, up to 2 cm in length, with a thin fleshy shell that prevents them from drying out and premature germination. Laurel seeds, like all laurel trees, do not tolerate drying and remain viable only for 3-5 months if they are stored in a cool, damp room.

Before sowing the seeds, they must be freed from the shell, otherwise they will take a very long time to germinate. It is best to immediately sow them in separate pots with a capacity of at least one liter or in the ground, immediately in a permanent place. Seeds germinate from April to August. It also happens that individual seeds can begin to germinate already in January, but then, if severe frosts hit, such seedlings usually die.

Growing laurel indoors

It is best to keep plants in rooms in winter at a temperature of about 10 degrees Celsius, but in spring it is best to take the plant outside. In the first year, seedlings do well without feeding, but starting from the second year of cultivation, you can use any mineral fertilizers in the form of a solution in small doses. Laurel is very tolerant of various types soils, does not tolerate only too wet ones.

By growing laurel at home, you will acquire a wonderful, beautiful evergreen plant. And besides, the opportunity to prepare this wonderful spice with your own hands - bay leaf.

Laurel in folk medicine

Infusion of bay leaves: Brew 1 cup boiling water 2 tbsp. l. crushed leaf, leave for 1-2 hours, wrap warmly, strain. If there is discharge from the ear, rinse the ear canals and instill a warm infusion of bay leaves into the ear. After instillation, close the ear hole with a cotton swab. Perform the procedure 2-3 times a day or 1 time at night.

Laurel leaf infusion: Brew 300 ml of boiling water, 5 g of crushed leaves, leave in a thermos for 3 hours, strain through 2-3 layers of gauze, bring the volume to the original. Take the entire dose orally for spastic pain in small sips over 12 hours. The course of treatment is 2 days.

Laurel leaf infusion: pour 3 cups of boiling water over 10 clean laurel leaves, leave for 2 hours in a thermos, strain. Take regularly 1/2 cup 3 times a day for diabetes.

Decoction of laurel leaves: Brew 300 ml of boiling water, 5 g of bay leaf, boil over low heat or in a water bath for 5 minutes, leave in a thermos for 4-5 hours, strain. Drink the prepared decoction in small sips 12 hours in advance to cleanse the joints. Repeat the procedure for 3 days. After a week, repeat for another 3 days. On treatment days, the diet is only vegetarian. Clean the joints quarterly for the first year, then once a year and always after cleansing the intestines. If this is not done, the unclean intestines under the influence of bay leaf decoction can become a source of allergic emissions.

Laurel leaf tincture: pour 0.5 liters of vodka into 1 cup of chopped bay leaf and leave for 14 days in a dark, warm place, shaking the contents periodically, then strain. Take 1 tbsp. l. 3 times a day 0.5 hours before meals until healing (for throat cancer).

A very aromatic fatty oil is obtained from ripe laurel fruits, which is used in medicine as an external antiseptic for abscesses and skin rashes, as well as against muscle pain, muscle inflammation, sprains and dislocations, for rubbing against paralysis, rheumatism. In folk medicine, bay oil is used in the treatment of chronic cholecystitis and cholelithiasis. For the same purposes, you can use oil prepared from laurel leaves.

Bay oil can be prepared in the following way: place 30 g of finely chopped bay leaves in a bowl, pour 200 ml of linseed or sunflower oil into them and leave in a warm place for 7 days, then strain and squeeze.

Chewed laurel leaves applied to wounds help with bites from poisonous insects and snakes. Fresh laurel leaves are useful to apply as a medicinal bandage for hornet and bee stings. According to ancient scientists, laurel is an antidote to any drunk poison. If you tie a piece of laurel wood to a baby's cradle, the baby will stop crying and fall asleep.

All parts of the tree have good disinfectant properties. If you have indigestion, you should drink 4-5 drops of laurel juice with water. The same method is used to treat ear pain and deafness, and also remove spots from the face. Laurel leaves, when worn on the body, prevent hallucinations.

Do you grow laurel? We are waiting for your stories!

Bay leaf The leaves are called “noble laurel”, belonging to the Laurel family. The countries of Asia Minor and the Mediterranean are considered its homeland. This is one of the most ancient spices used by man.

Essential oil obtained from bay leaves is used in the production of alcoholic beverages and in confectionery. Bay leaves are also used in medicine, in the chemical industry, and as a raw material for the production of cineole and camphor.

The heads of competition winners and heroes of campaigns and wars in the Roman Empire and Ancient Greece were crowned with wreaths of laurel branches and leaves, and the laurel tree was sacred to them. In the Middle Ages, laurel was a symbol of good and was considered a protector from lightning and evil. The word “laureate” comes from “laurel,” which literally means “crowned with laurels.”

Nowadays, laurel grows in almost all countries that are climatically suitable for cultivation. These are Turkey, Greece, Italy, France, Spain, Portugal, Caucasian countries, Albania, Guatemala, and the Crimean Peninsula.

How to choose

The bay leaf should be dark green in color, without any spots on the surface. A high-quality bay leaf not only has good appearance, but also a pleasant, rather strong aroma. All the beneficial properties of bay leaves are preserved both fresh and dry. Dried bay leaves are best placed in an airtight container to preserve the aroma longer. Thus, the sheet can be stored for more than 2 months.

In cooking

In cooking, bay leaf is considered one of the most common seasonings. Dried and ground bay leaves, as well as its seeds, are used much more often than fresh.

In 1652, Marie de Medici's personal chef François Pierre de la Varenpe noted in his world-famous cookbook that laurel can improve and adjust the taste of almost all dishes and recommended introducing it into puddings and desserts.

Bay leaves are used in sauces, marinades, soups, broths, when preparing fish and meat, as well as salty and sour dishes. It is indispensable for preserving tomatoes, cucumbers, squash, cabbage, zucchini, and beets. Gives good taste and great aroma to various sauces, goulash, jelly.

Nutritional value per 100 grams:

Beneficial properties of bay leaf

Composition and presence of nutrients

The bay leaf has a huge nutritional value, it contains proteins, fats and carbohydrates, essential oils, dietary fiber, B vitamins, , PP, as well as micro- and macroelements: sodium, magnesium, zinc, potassium, copper, iron, selenium, manganese and phosphorus.

Useful and healing properties

Famous healers from Antiquity used bay leaves as a miraculous remedy for a large number of diseases. According to Hippocrates, bay oil helps with cramps, and he advised using bay leaves to reduce pain during childbirth. Avicenna believed that bay leaves were good for joint pain, nervous tension, shortness of breath, and the seeds and bark of laurel are indispensable for urolithiasis and cholecystitis.

And nowadays, laurel is widely used in folk medicine. It is used to increase appetite, improve digestion, relieve swelling, reduce blood pressure, in the treatment of rheumatoid arthritis and arthrosis, enhancing immunity, to suppress the tuberculosis bacillus.

Laurel has a stimulating, astringent, diuretic, antifungal and antibacterial effect, and is used for preventive purposes and for the treatment of fever, stomatitis, nervous disorders, colic, aminorrhea, and also as an emetic and diaphoretic.

The essential oil obtained from fruits, flowers and leaves is an excellent insecticidal and disinfectant, used in the treatment of bruises and sprains, and is part of antiseptic soap and some ointments.

Bay leaves are also used in the treatment of cancer patients. For example, to treat throat cancer, the following tincture is used: a glass of ground bay leaves is poured with 500 ml of vodka and infused for two weeks, and then filtered. Take a tablespoon three times a day 30 minutes before meals.

A very effective infusion for diabetics is also made from bay leaves. To do this, you need to pour 750 ml of boiling water over 10 bay leaves and leave for about 2-3 hours, then strain. It is recommended to take 100 ml of infusion every day.

If you have problems with joints, then this decoction is practically irreplaceable: 5 g of laurel leaves should be poured into 300 g of water and brought to a boil, boil for 5 minutes, and then leave in a thermos for about 4-5 hours and filter. The decoction should be drunk in small sips throughout the day; you cannot drink the whole decoction at once. Women may experience uterine bleeding. It is recommended to drink this decoction for 3 days, then take a week break and repeat the course of treatment.

Use in cosmetology

In the so-called home medicine Bay leaves are used to make masks and tonics for the face and hair. For example, a tonic lotion for the face and neck is very effective for acne, boils, and age spots. To prepare the lotion, you need to pour 25 bay leaves with half a glass of water, boil for about 5 minutes and leave for about 4 hours. Cosmetologists recommend wiping the skin of the face and neck with this lotion every day - morning and evening. Holders oily skin It is recommended to add vodka to the lotion, no more than 1 dessert spoon. If you use this lotion regularly, the effect will be noticeable within a few days: the pores will narrow, the skin will become matte and smooth.

To get rid of dandruff, you need to rinse your hair with a decoction of bay leaves. It is prepared quite simply. Pour a pack of bay leaves (30 g) with 1 liter of boiling water and leave for about 2 hours, then strain. After rinsing with such a decoction, it is advisable to let the hair dry without applying heat.

The Quality Mark program brings to your attention recipes for health and beauty, the basis of which is bay leaf.