Bay Leaf

History and Uses:
The Bay tree is indigenous to Asia Minor, from where it spread to the Mediterranean. The Greek word for laurel is dhafni, honoring the myth of the nymph Daphne, who was turned into a laurel tree by Gaea. Bay Leaf (or laurel) was famed in ancient Greece and Rome. Emperors, heroes, doctors and poets wore wreaths of laurel leaves, and triumphant athletes of ancient Greece were awarded laurel garlands for their exploits. Doctors wore crowns of Bay Leaf, due to the fact that the Greeks believed 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 seasoning for soups, sauces and stews, and is an appropriate seasoning for fish, meat and poultry as well. Bay Leaf is often used as a garnish and 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 sixty feet and may be harvested at any time. Bay Leaf has been used as an herbal remedy for headaches, as 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. Moreover, it has also been used to reduce the effects of stomach ulcers. Bay Leaf contains eugenol, which has anti-inflammatory and anti-oxidant properties, and it is also considered an anti-fungal and anti-bacterial herb. Bay Leaf has also been used to treat rheumatism, amenorrhea and colic.