LAUREL: A NOBLE PLANT

Laurus nobilis, commonly known as Laurel, or Bay, is a subtropical tree or shrub. Its leaves have long been used as a seasoning.

Laurel leaves and oil are widely used in world cuisines. Laurel leaves give dishes a pleasant light aroma and a bitter, spicy taste. They are used both fresh and dried, sometimes ground into powder. Sauces, gravies, broths and soups are seasoned with bay leaves, it is put in meat, fish and vegetable courses, snacks. Bay leaf is an essential ingredient in many famous spice blends, including bouquet garni. The food industry uses bay leaves in the production of sausages, hams, pates, various sauces and canned meat and fish. Laurel oil is used in the production of liqueur and confectionery.

Laurel leaves and twigs were a symbol of victory, glory, greatness.

Laurel has been known since the times of Dioscorides and Hippocrates. 

The chemical composition of laurel is well studied. All parts of the plant are rich in essential oil, the content of which in leaves reaches 5%. Essential oils, tannins and fatty oils contained in leaves and fruits give the plant a pleasant aroma and taste. Resins, tannins, vitamins and minerals are also found in fruits and leaves. The leaves contain B vitamins, vitamins A, C and PP, calcium, magnesium, iron, zinc, copper, sodium, potassium, phosphorus, manganese, selenium. The leaves contain acetic, nylon, valerian acids. The fruits of laurel are rich in fatty oil - up to 45%.