The laurel is a
shrub or evergreen tree belonging to the family of lauraceae, to which it gives
its name. Its leaves are used as a condiment in the kitchen.
Culinary use
Bay leaves are used as a condiment in European cuisine, as well as in North
America, Central America and South America, in the northwestern region of
Mexico, it is known as laurel of Castile. These are used in soups, stews and
stews, as well as in meats, fish, seafood and vegetables, and even in desserts
such as rice pudding. The leaves are generally used whole, and removed before
serving. We can also be crushed or ground before cooking to give a better taste
to the food
Medicinal use
As a medicinal plant, the laurel is a stomach tonic (appetite stimulant,
digestive, colagogo and carminative). The essential oil obtained from the
fruits (“bay butter”) is traditionally used for the treatment of osteo-articular
inflammations and pediculosis. The intake of bay leaves in large quantities
becomes toxic.
Laurel Leaves
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My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
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Tabla Nutricional
