The bay leaf is an essential ingredient in the culinary vocabulary of many cultures. This small plant, with its strong aroma and pungent flavor that dissipates over time as it cooks, can be found decorating food from Asia to Africa–even Europe! The best way to use them? Get whole leaves instead if possible because they’re much easier than dusting off just one particle at a time when you need some spice for your dish before serving up dinner or lunchtime sandwich filling-and don’t forget about how versatile these little guys will remain even after being cooked several times throughout multiple cooking sessions: every single infusion still retains most if not all properties associated with fresh bay leaves.
The laurel leaf is a tree or shrub native to the Mediterranean, it is also called the fragrant leaf, wort tree or Albert leaf. The penny spice is worth its weight in gold in the kitchen, its astringent, slightly bitter character prevails in dried and ground form, and it can be stored in the spicy sideboard for a long time. It can also be used for sauces, sauces and marinades with a more sour taste.
It can be used fresh, but when keeping the potted plant, make sure that the bay leaf does not like the cold, store it in a warm place, you will be grateful for it. The aroma of fresh leaves is much stronger, so just use them carefully, too many bay leaves can ruin your cooking. Bay leaves, in addition to being delicious, have a lot of beneficial effects.
Ancient treasure with great power
The bay leaf used to be a symbol of victory and glory and was used by Roman physician Galenus to cure many diseases, especially arthritis. The bay leaf contains phytonutrients that reduce inflammation in the body, you can relieve joint pain by bay leaf compression, but you can even apply it to dermatitis. Laurel also has expectorant, antitussive, antiviral, antifungal, and bactericidal effects.
Its merits include being a good friend of the heart, it contains caffeic acid and other antioxidants that strengthen the walls of blood vessels and reduce bad cholesterol.
It not only relieves physical pain
The linalool in the leaves can reduce stress, especially aromatherapy. It has a sedative and even sleeps aid.
Bay leaf is also very useful in the field of beauty care. The bay leaf solution is excellent for treating dandruff on the scalp, making the hair strong and shiny.
You can make herbal tea from it
Laurel leaf is also known for its digestive improving properties, it is worth taking a bay leaf tea, which has a soothing, diuretic, anti-nausea and stomach-strengthening effect, and is a great help in relieving abdominal cramps. To make the tea, cook 5 grams of bay leaf with 3 deciliters of water under a lid for 8-10 minutes, so the strength of the leaf does not evaporate. If the water evaporates during cooking, make up. When done, filter it off, it is worth consuming lukewarm 2-3 times a week.
You can also drink this tea in case of menstrual pain, it not only misses the torturous cramps, it also helps to regulate the cycles.
It is worth making oil from it
Bay leaf can also be made into a valuable oil that you can get in organic stores, but you can also make it at home. This oil should be applied externally for joint complaints. To make the oil, you will need a mason jar in which to pour 2 deciliters of vegetable oil and then put 10 grams of crushed bay leaves in it. Then close the bottle, store in a cool place for 2-3 weeks, shake daily and apply filtered, using only externally.