Bayleaf

Bay leaf refers to the aromatic leaf of the bay laurel. Bay leaf is one of the oldest herbs or spice. It is native of Asia Minor and is known by the name of 'Sweet bay', 'bay laurel', 'Noble laurel' and 'True laurel'. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. Bay leaves when fresh are highly aromatic and bitter. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. If eaten whole, bay leaves are pungent and have a sharp, bitter taste. Bay leaf consist of essential oil.

Benefits & uses

Bayleaf has astringent, diuretic, and appetite stimulant properties.

The lauric acid in the bay leaf has insect repellent properties.

Bay leaf can be crushed, dried, and used in capsules for situations in which it is inconvenient to make a tea.

Bay leaf is best known as an ingredient in the French seasoning.

Remedies made from the bay leaf are mainly used in the treatment of the disorders affecting the upper digestive tract.

Essential oil of Bay leaf can also been used in many traditional medicines in the treatment of arthritis, muscle pain, bronchitis and flu symptoms.