Laurel: where it grows and how best to use it
Evergreen shrub, bay leaf is a typical species of the Mediterranean area but it also adapts to cooler temperatures, for this reason it can be grown in any garden. It grows spontaneously in the hilly and wooded areas of central-southern Italy. It is possible to harvest and use laurel in any season, however the beneficial principles contained in it are particularly active in winter and spring. Bay leaves are easily recognizable: dark green in color, oval in shape, leathery and very fragrant. Notes for flavoring meat and ragù dishes, they can be used for curative purposes to prepare infusions, medicated wines, or shredded powder to be used in natural recipes that favor the treatment of various pathologies.
All the therapeutic properties of bay leaves
Geraniol, eucalyptol, fellandrene, pinene, cineol, eugenol are the main components of the essential oil contained in bay leaves and berries and contain special carminative and digestive properties thanks to which they help relieve colic pain, stomach pain, facilitate digestion and eliminate aerophagia and meteorism problems. They also combine these effects with a particular diaphoretic action: they favor sweating, helping to reduce flu symptoms and expel bronchial phlegm. A further anti-inflammatory action is recognized with laurel which helps soothe muscle pains deriving from arthritis or rheumatism. The leaves also contain lauric acid with special repellent properties: a natural method to keep pests and insects away.