Bay laurel, scientifically named laurus nobilis, is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. Laurel figures prominently in classical Greek, Roman and Biblical culture. Laurel was the herb traditionally appointed to god Apollo in ancient Greek religion and it was used to celebrate victors and heroes.

Laurel is the source of several popular herbs and one spice used in a wide variety of recipes, particularly among Mediterranean cuisines. Most commonly, the aromatic leaves are added whole to Italian pasta sauces. However, even when cooked, whole bay leaves can be sharp and abrasive enough to damage internal organs if digested, so they are typically removed from dishes before serving. Ground bay leaves are safe for ingestion and are usually utilized in soups and stocks. Dried laurel berries and pressed leaf oil can be both used as robust spices, and the wood can be burnt for strong smoke flavoring. Laurel tea, made from the sweet, fragrant shrub is very commonly consumed for a plethora of medical reasons.

Greeks and Romans alike have utilized the medicinal properties of sweet bay laurel since antiquity. Despite the myth and folklore surrounding the origins and use of the plant, modern science proves that bay laurel's nutritional facts may include many of the essential chemical compounds, vitamins and minerals necessary for good health. The spice is replete with different types of chemical compounds that act as antioxidants and protect from free radical damage. The fresh leaves also contain ample amounts of vitamin A and vitamin C. In addition to this, bay leaves contain vitamin B complex such as niacin, riboflavin, pyridoxine and panthothenic acid. It is also an excellent source of folic acid. Essential minerals present in bay leaves include calcium, potassium, manganese, magnesium, copper, iron, selenium and zinc.

Medicinal Application:

Antioxidants in laurel consist of chemical compounds that can help fight the damage caused by free radicals, thereby reducing the risk of cancer. Bay leaves also have anti-aging properties.

Chemical compounds found in the plant also aid the digestion process. Indian and Mediterranean cuisines encourage the use of bay leaves as an antiseptic and digestive agent. Dried bay may be infused in tea to provide digestive relief or as appetite suppressant for weight loss.

Vitamin A is essential for healthy skin, hair and vision. It functions as a powerful antioxidant thay may reduce the risk of certain types of cancer. Sweet bay leaves contain almost 206 percent of recommended daily value of Vitamin A per 100 grams.

Vitamin D complex from laurel leaves helps regulate the function of nerves, organs, and hormone production. In addition, consuming dried or fresh leaves as part of a daily diet may also help individuals with diabetes to regulate their metabolism and lower blood sugar levels.

Vitamin C present in laurel leaves, or ascorbic acid is a powerful antioxidant. It may be used to reduce inflammation, fight viral disease and boost the immune system against disease causing viruses and bacteria.

Folic acid or folates present in the plant are a necessary part of DNA development in fetuses. Introduced to the parental diet, sweet bay leaves can encourage DNA synthesis and even reduce the risk of nerve disorders in children.

Essential minerals in bay leaves, including calcium, iron, copper, potassium, manganese, magnesium, selenium and zinc, contribute to different bodily functions such as processing enzymes, improving blood cell production, regulating organ and muscle function and so on.

This is to inform you that we are not doctors. What is written above has a simple character and in no way replaces medical application. Always consult your doctor about your health issues.