The laurel is popular in the kitchen thanks to the aroma as a spice to refine many dishes with it. But the plant has also been highly appreciated for some time for its healing properties, for example, to strengthen digestion.
Occurrence and cultivation of laurel
While the bay leaves can be used from any shrub, the bay fruits are only suitable for seasoning if these come from the female plants. The bay tree or shrub grows up to ten meters high, is native to the Mediterranean region and Asia Minor, and bears perennial evergreen leaves. While the bay leaves can be used from any shrub, the bay fruits are only suitable for seasoning if they come from the female plants. The leaves can be harvested in early spring and late fall. The shrub thrives in mild climates and can stand equally well in the sun and shade. Therefore, it can be used in a variety of ways. High-quality container plant soil is ideal for growing the laurel on the balcony, terrace or in temperate winter gardens. The evergreen shrub prefers a soil that is always slightly moist. It does not tolerate waterlogging, but it can survive a brief drought. In ancient Rome, emperors and sports winners were honored with laurel wreaths. Hence the saying about having to earn your laurels first.
Effect and application
The laurel is very popular in cooking, as the tremendous seasoning power of the leaves suits many dishes and brings a spicy, unique aroma to the kitchen. The freshly dried leaves have a warm but strong aroma that is well absorbed by the food and is much more perceptible than the taste. The flowery scent is reminiscent of herbs. It can be used, for example, to season stews, soups, strong sauces, red cabbage or dishes with a long cooking time. The leaves (without stalk) are also used for fish, poultry, sauerbraten, game, potato dishes, to flavor vinegar or to pickle cucumbers. Bay leaf is also delicious in pies, ragouts and in tomato sauce. For sautéing meat, vegetables or onions, bay leaves should not be added immediately, but only after the braising liquid such as broth, marinade or wine has been infused. Bay leaves can also be combined well with other spices, such as cumin, garlic, bell pepper, paprika, nutmeg and lemon zest. It is also a good idea to add a bay leaf to the cooking water of pasta, potatoes and rice. Before serving, the bay leaf is always removed. For drying, the tips of the shoots and the mature leaves are cut and tied together by string to hang in an airy place. The essential oils contained in the laurel are not lost in the process. The laurel should be stored in a dark, airtight and dry place. They are quite sensitive to light and also do not like too high temperature during storage. In general, bay leaf should be used rather sparingly due to its strong seasoning power. For a better development of the elegant aroma, the leaves can be slightly torn before they are cooked with. Since the flavor develops only slowly, they should always be cooked with. The leaves tolerate the heat without problems. The leaves are removed again before the dishes are served. The laurel has an appetizing and antibacterial effect. But also after the meal, the laurel as a tea infused further good services. For a digestive tea, three dried bay leaves are boiled in a liter of water. After brewing for ten minutes, it is drained and a cup is drunk to relieve digestive problems such as flatulence. The fruit oil is also used to make liqueurs, soaps and perfumes.
Importance for health, treatment and prevention.
The bay leaves (in fresh or dried form) and the fruit of the tree are used not only for cooking, but equally for medicinal purposes, for example, because of the contain essential oils to strengthen digestion or relieve women’s complaints. For babies, external application is possible against flatulence. The oil, which is extracted from the laurel fruits, can be used as a liniment against various problems of the musculoskeletal system. It also relieves swelling, sprains and strains, as well as rheumatic and arthritic pain, thanks to its circulatory effect.Laurel is also said to help against scabies and dandruff. To relieve colds and coughs, a cloth is soaked with water in which the bay leaves were boiled. Applied to the body, it improves ailments such as colds, coughs, bronchitis, as well as respiratory infections due to the essential oils contained. When added to inhalation, laurel has a diaphoretic and expectorant effect. It also promotes expectoration and the healing process of the diseased bronchial tubes. Bay leaf infusions relieve the symptoms of flu and reduce fever. Furthermore, it is believed that the use of laurel can also reduce the risk of diabetes (type-2) and cardiovascular disease. In addition, it is said to lower bad cholesterol. For processing, the leaves can be boiled and then the water can be used to treat the many different medical problems. For the relief of indigestion, a tea can be made from dried bay leaves. A good quality of dried bay leaves is indicated by their dark green color. If they are browner, this indicates that they are probably older or have not been stored well. Capsules of bay leaf and tinctures are also available as dietary supplements.
