Bay Laurel (True Laurel)

Bay Laurel (True Laurel)
Laurus nobilis L.
Lauraceae Family

Description of Bay Laurel

Bay laurel is an evergreen dioecious (rarely monoecious) subtropical tree or shrub 8–18 m tall with dense crown and brown or dark gray smooth bark. Leaves alternate, short-petioled, leathery, lanceolate or elliptical, 5–20 cm long, 2–8 cm wide, shiny above, matte below, with wavy edge and essential oil glands, with spicy aroma and bitter taste. Flowers small (4–6 mm), white, yellow or bluish-red, unisexual, gathered 4–6 in umbellate inflorescences in leaf axils; staminate flowers with 8–12 stamens, pistillate with 1 pistil and 2–4 underdeveloped stamens. Fruit black-blue or black-brown shiny drupe, 15–22 mm long, with thin pericarp and large stone containing fatty oil. Flowering in April–May from 4–6 years, fruiting in September–October. Lives up to 400 years. Propagated by seeds (quickly germinate after ripening) or cuttings.

 

Distribution and Ecology of Bay Laurel

Bay laurel originates from the Mediterranean, Asia Minor, and Transcaucasia. In the wild grows in subtropical forests at 200–1000 m altitude. Cultivated on the Black Sea coast of the Caucasus, Crimea, Mediterranean, subtropics of Asia and America. Prefers fertile, drained soils (pH 6.0–7.5), 6–8 hours sun, temperature 15–25 °C, withstands frosts to -15 °C. Leaf yield: 1–2 kg/tree, fruit: 0.5–1 kg/tree. Care: watering (10–15 L/tree every 7 days), organic feeding (5–10 kg/tree), pruning, protection from aphids and scale insects. Propagated by seeds (sow in autumn, stratification 2–3 months) or cuttings (spring). Indoors grown in pots (sand, peat, soil mix 1:1:1), shaping crown. Ecologically enriches soil, but fruits toxic to animals.

 

Raw Materials from Bay Laurel

Raw materials: leaves (folium Lauri), fruits (fructus Lauri), fatty oil (oleum Lauri). Leaves harvested in autumn (October–November) from trees over 2 years, cutting leafy branches, dried in shade at 20–25 °C in 2–3 cm layer (yield 40–50%). Fruits harvested in September–October, wilted in sun 1–2 days, dried at 35–40 °C (yield 30–35%). Oil extracted by pressing fruits (yield 20–25%). Quality: leaves light green, without petioles, moisture <12%, organic/mineral impurities ≤0.5%, total ash ≤6%; fruits black-blue, mold-free; oil greenish, ointment-like. Store leaves in glass jars (2–3 years), fruits in bags (1–2 years), oil in dark bottles (1 year). Aroma spicy, leaves taste bitter.

 

Chemical Composition of Bay Laurel

Leaves: essential oil (0.7–5.5%, cineole 50%, myrcene, limonene, α- and β-pinene, camphene, eugenol, linalool, terpinolene), flavonoids (rutin, quercetin, kaempferol), catechins (up to 2.54%), tannins, acetic, valeric, caproic acids. Fruits: essential oil (1–4.1%, pinenes, cineole, citral), fatty oil (25–55%, lauric, linoleic acids), phytosterols, starch, sugars, tannins. Oil: triglycerides of lauric, palmitic acids, chlorophyll. Bark: alkaloids (actinodaphnine, launobine). Calorie content of fruits: 300–350 kcal/100 g.

 

Effects and Applications of Bay Laurel

Bay laurel has antiseptic, anti-inflammatory, choleretic, and digestive effects due to cineole and essential oil. Leaves used for diabetes, psoriasis, arthritis, myositis, neuralgia, colic, liver diseases, insect bites (hornets, bees). Leaf infusions improve appetite, help with nervous disorders. Oil used for chronic cholecystitis, cholelithiasis (10–15 drops with milk 2–3 times a day), rheumatism, colds, scabies, joint and ear pains. Fruits (bay ointment) effective for paralyses, tumors. Bay beneficial for hearing, reduces tinnitus.

 

Precautions for Using Bay Laurel

Essential oil in high doses (>10 ml/day) may cause headache, nausea, allergic reactions. Leaf infusions (>100 ml/day) or fruits (>5 g/day) may irritate stomach. External oil application requires dilution (1:1 with base oil) for sensitive skin. Give children under 3 years preparations in doses ≤5 ml/day. Prolonged use (more than 1 month) may irritate mucous membranes. Store raw materials at humidity <12% to prevent spoilage.

 

Contraindications for Using Bay Laurel

Bay laurel contraindicated in allergies to Lauraceae, peptic ulcer, gastritis, pregnancy, lactation, children under 1 year, hypotension, renal failure. External oil use prohibited on open wounds, eczema, psoriasis. Do not combine with antacids or antihistamines without doctor's consultation.

 

Recipes with Bay Laurel

1. Infusion for Diabetes. Pour 5 leaves with 200 ml boiling water, infuse 2 hours, drink 50 ml 3 times a day, 7 days.
   
2. Decoction for Psoriasis. Boil 10 g leaves in 300 ml water 10 min, drink 30 ml 3 times a day, 5 days.
   
3. Tincture for Arthritis. Infuse 20 g leaves in 200 ml 40% ethanol 10 days, take 10 drops 3 times a day, 14 days.
   
4. Oil for Rheumatism. Mix 10 ml bay oil with 10 ml olive, rub into joints 1 time a day, 7 days.
   

 

Cosmetics from Bay Laurel

Bay oil and leaves used in cosmetology due to antiseptic and tonic properties of cineole.

1. Face Mask. Mix 5 g ground leaves with 10 ml honey, apply to face for 10 min, rinse. Use 1 time a week.
   
2. Hair Rinse. Infuse 10 g leaves in 500 ml boiling water 1 hour, rinse hair after washing, 2 times a week.
   
3. Body Scrub. Mix 10 g ground leaves with 20 g sea salt and 10 ml olive oil, massage skin 5 min, rinse. Use 1 time a week.
   
4. Skin Oil. Mix 5 ml bay oil with 10 ml coconut, rub into hand skin 1 time a day, 2 weeks.
   

 

Culinary Uses of Bay Laurel

Bay leaf has spicy aroma and bitter taste, retains properties in long storage. Used in soups, meat, fish, vegetable dishes, marinades, sauces, preserves, liqueurs. Pairs well with pickled cucumbers, beets, beans, cabbage, mushrooms, aspic, goulash, pate. In French cuisine part of “bouquet garni” with caraway, garlic, parsley. Essential oil used in confectionery.

1. Soup with Bay. Add 2 leaves to 1 L vegetable or meat broth 5 min before done, remove before serving.
   
2. Pickle Marinade. Boil 3 leaves, 10 g salt, 10 ml vinegar, 500 ml water 5 min, use for canning.
   
3. Roast Meat. Add 1 leaf to 500 g meat 10 min before done, remove before serving.
   
4. Fish Sauce. Boil 2 leaves, 50 ml sour cream, 100 ml broth 5 min, strain, serve.
   

Tips: Add 1 leaf per 4 servings 5–10 min before done to avoid bitterness. Store leaves in airtight container at 0–20 °C.

 

Other Properties of Bay Laurel

Bay used in perfumery, soap making, veterinary (oil), for obtaining camphor and cineole. Wood for crafts, polishes well. Smoke from burning repels mosquitoes, gnats, ants. Ornamental forms grown in tubs (sand, peat, soil mix 1:1:1) for interior decoration.