Bay laurel

Laurus nobilis

Also known as bay tree, sweet bay, true laurel, oleander or Grecian laurel. Not to be confused with nerium or cherry laurel, which are poisonous.

The story…

Bay laurel is native to the Mediterranean basin. For part of prehistoric times, laurel forests covered most of the Mediterranean region, before being gradually replaced by other plants as the climate changed. It can easily reach a height of 10 meters and a width of several meters. The ancient Greeks and Romans crowned poets and victors with a branch of laurel, which symbolizes the immortality gained through victory. Later, in the Middle Ages, young doctors in medical schools were distinguished by a crown made of laurel branches with berries: this is where the name of the French high school final exam, “baccalauréat”, comes from, from the Latin bacca laurea, bay laurel.

Uses

Digestion

Laurel leaves are used in cases of slow digestion and bloating. They stimulate the production of gastric juices. They also soothe mild nervous disorders and anxiety, which can impact digestion or cause stomach pain (stomach knots, spasms, abdominal cramps, etc.).

Flu and cold

Laurel helps to treat colds, flu-like conditions and chronic bronchitis. It has an expectorant effect that soothes coughs and blocked sinuses. It also increases perspiration, which helps regulating fever.

Preparation

Infusion: 10 to 15g leaves per liter of water; let infuse for 10 minutes. Drink 2 to 3 cups a day, after meals.

Precautions

In case of persistent symptoms or if you have any doubts, consult a doctor.

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