Botanical Name: Laurus nobilis
- English: Laurel, Sweet Bay
- Unani: Habb-ul-ghaar
- Also, known as: Daphni, Lourierblaar, Laurel, Laur, Laurier, Lorbeer, Alloro, Tamalpatra, Tejpatta, True laurel
Habitat: Native to Mediterranean region
Parts Used: Leaves
Bay leaves are dark green above and paler below, with sweet, spicy aroma and a bitter test. The fresh or dried leaves are one of the most popular of all food flavorings. Bay leaves where used for flavoring by the ancient Greeks. Bay leaves tree is evergreen shrub up to 60 feet height with male and female flowers on separate plants and purple- black, olive like fruits. Many unrelated plants are also called “Bay” or “Laurel “due to superficial similarities with true laurel. It prefers Mediterranean climate but grows well under a wide range of environmental conditions. The leaves are handpicked and air dried. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. They are usually sold as whole leaves. The leaves should be removed from the cocked food before eating.
How to use:
As flavoring spice agent.
Some members of the laurel family, as well as the unrelated but visually similar mountain laurel and cherry laurel, have leaves that are poisonous to humans and livestock.
You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.
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