The dark green
leaves of bay leaf are rich in essential oils, which have the ability to
relieve the pain, as well as reduce inflammation.
Bay Leaf, or known by its Latin name as Laurus nobilis, is a shrub or a low tree that reaches a height of about 5 meters. It has dark green, oval, tough evergreen leaves, greenish flowers that grow at every three to four months, as well as dark blue berry-like fruits.
Laurus nobilis originates from Asia Minor and grows in the Mediterranean, where, in Rome and Ancient Greece in particular, it was regarded as a symbol of popularity and power, therefore people there had the habit of placing it around the necks of heroes, rulers, successful athletes and artists.
During the ancient Olympics in Greece, the winners had the habit of wearing a laurel wreath that was placed around their necks, and the plant was actually devoted to the son of Apollo, called Aesculapius, or the god of medicine. People have been using fragrant bay leaves as a spice for centuries, but likewise for treating many different illnesses.
The leaves should be picked solely after they have completely developed and leather like as otherwise, they are going to get a black color during the process of drying them. The fruits of bay leaf which are berry-like are picked ripe and they are most frequently used for preparing medicinal oils.
Fresh bay leaves are abundant in vitamin C, which represents an efficient anti-oxidant that has the ability to strengthen the immune system and they are a remarkable source of vitamin A, which maintains the skin and eyes in a healthy condition.
Bay leaves likewise contain pyridoxine, niacin, riboflavin and pantothenic acid that aid in the synthesis of enzymes accountable for regulating the metabolism and the functions of the nervous system. This spice is an amazing source of minerals such as potassium, copper, manganese, calcium, selenium, iron, magnesium and zinc.