The laurel is a tree native to the Mediterranean area, used since the time of the Greeks and Romans not only to make wreaths at sporting events but also to achieve the maximum degree of union between the soul and the body.
This thought with a mystical effect is produced thanks to its calming properties that have been used very well ever since. This quality and many others have been transmitted from generation to generation, preserving its mystical side and adding a more scientific side.
Bay leaf properties
The properties of bay leaf are given thanks to its main components, which include cineole, a colorless liquid present in this plant with a camphor-like smell, eugenol, an oily substance that gives it many of its properties, and linalool, mystical component of laurel. The combination of these components allows the following properties to be taken advantage of:
1. Calming properties
It is the first property that is discovered, laurel produces different sensations in human beings since it awakens different neural channels, evoking a sweet and floral smell. For this reason, it is used as an ideal perfume to be used as an essential oil in aromatherapy, it can combat stress and fatigue.
2. Digestive properties
However, some time later its digestive properties were recognized. It is used as a stomach tonic that facilitates digestion. It is also considered an appetite stimulant. It facilitates the expulsion of bile that can be retained in the gallbladder. And it is ideal for reducing the generation of gases in the digestive tract, so it can help people who suffer from flatulence and colic. To take advantage of these properties, bay leaf is consumed as an infusion before main meals.
3. Decongestant properties
Helps improve respiratory problems thanks to the presence of cineole. Therefore, it can be applied by producing steam to relieve asthma, flu or colds.
4. Aromatic properties
And we cannot close the article without mentioning its culinary properties. Its leaves are used in cooking for its aromatic properties; its flavor has been used in European Mediterranean cuisine.
It is ideal for soups, stews and can even be seen in some desserts. The leaf is not eaten, it is only placed in foods for flavor and removed before serving. However, another way to use it in meals is in powder form.
Finally, we want to remind you that like all excesses,
high consumption can be harmful, since it can poison the body. Prudent consumption is the most recommended.
