Originating from Asia Minor, Laurel, also known as Laurus, now has a range that includes all of Southern Europe and has been used as a medicinal plant and in cooking since ancient times.
The botanical name of Laurel is Laurus nobilis: it is believed that the term "Laurus" derives from the Latin root laudari (to praise), used to highlight the healing properties of the plant as "praised" by the ancients, while the adjective "nobilis" referred to the great esteem this plant enjoyed.
In fact, Laurel in ancient Rome was used to make wreaths that adorned the foreheads of emperors, poets, and Olympic victors as it symbolized wisdom and glory.
This tradition has survived to the present day: on the occasion of a graduation, the tradition of preparing laurel crowns for students who have achieved this important milestone is still alive.
Laurel is a evergreen shrub that, depending on environmental conditions, can take the form of a bush or a tree and can reach a height of up to twelve meters.
The trunk is smooth, with thin dark bark, between olive green and black.
The leaves are about ten centimeters long, oval and elongated in shape, thick and hard; the color is deep green, bright and shiny on the upper side and matte tending towards gray on the underside.
There are numerous species of this plant: the most known and widespread is Laurus nobilis.
In Greek-Roman mythology, it is said that Apollo fell in love with Daphne, and the young woman, to escape the god's attentions, had herself transformed by her mother into a Laurel plant.
Powerless in the face of this decision, Apollo then chose to honor her by making her evergreen and sacred.
The possibilities for using Laurel leaves in cooking to flavor dishes and other preparations are many: indeed, Laurel contributes in an unmatched way to flavor any meat roast and many baked fish dishes.
Moreover, it is a fundamental ingredient of the French Court Bouillon, the broth necessary for boiling fish and shellfish or to use as a base for preparing broths and soups.
The aromatic taste of Laurel pairs very well with legumes, which can be enhanced by immersing a few laurel leaves in the water during long cooking.
Furthermore, the use of leaves and fruits in the liquor industry is well known for the preparation of digestive liqueurs that are particularly aromatic, like Laurino, typical of Emilia Romagna.
Finally, we would like to give you a little advice: to prevent grated bread from taking on the typical "closed" smell, try adding a laurel leaf inside the jar and replace it from time to time!
The use of Laurel for its aromatic and therapeutic properties dates back to ancient times: this is due to the active principles contained in the essential oil rich in its leaves and fruits.
This plant has been widely recommended by classical authors to cure an infinite number of ailments; for example, it was used for many centuries for its digestive and antiseptic properties.
Among the domestic uses that have been passed down to this day, there was the habit of placing laurel leaves in closed containers containing perishable foods as a mold inhibitor, or using twigs inside wardrobes or between book pages to ward off moths.
Laurel leaves were later burned to fragrance the environment or counteract bad odors.
Today, we can prepare a toning and particularly fragrant bath by pouring a decoction made from laurel leaves into the hot bath water, enjoying the aromatic vapors that will be released for at least fifteen minutes.
Alternatively, we can pour the laurel leaf decoction into a basin with hot water and immerse our feet for at least 10 minutes: it will make them feel less tired after a day of work and leave them pleasantly scented.
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