Bay Leaf is also known as Sweet
Laurel, Wreath Laurel, Bay Laurel, and Yeuh-kuei. The bay tree is indigenous to
Asia Minor, from where it spread to the Mediterranean. The Greek word for laurel
is "dhafni", named for the myth of the nymph Daphne, who was turned into a
laurel tree by Gaea. Bay, or laurel, was famed in ancient Greece and Rome.
Emperors, heroes, doctors and poets wore wreaths of laurel leaves. Triumphant
athletes of ancient Greece were awarded laurel garlands for their exploits.
Doctors wore crowns of Bay Leaf due to the Greek’s belief that it was a cure for
everything from indigestion to nightmares. Bay leaves are still widely used
throughout the world. It may be best known as a garnish or used similarly in
soups, sauces, and stews, and is an appropriate seasoning for fish, meat and
poultry. Bay Leaf is often used as a pickling spice.
Grown successfully in Mediterranean climates, the Bay is a hardy evergreen shrub that grows wild or cultivated. In warm areas it can grow as high as 60 feet. Bay Leaf can be harvested at any time. Bay Leaf has been used as an herbal remedy for headaches. It contains compounds called parthenolides, which have proven useful in the treatment of migraines. Bay Leaf has also been shown to help the body process insulin more efficiently, which leads to lower blood sugar levels. Bay Leaf has also been used to reduce the effects of stomach ulcers. Bay Leaf contains eugenol, which has anti-inflammatory and anti-oxidant properties. Bay leaf is also an anti-fungal and anti-bacterial. Bay Leaf has also been used to treat rheumatism, amenorrhea, and colic.
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