Laurel: Common Names: Bay Laurel, Bay Leaf, Sweet Bay, Bay, Sweet Laurel

http://faculty.ucc.edu/biology-ombrello/pow/laurel.
htm
LAUREL
Common names:
Bay Laurel, Bay Leaf, Sweet Bay, Bay, Sweet Laurel
Scientific name:
Laurus nobilis
Explanation of scientific name:

Laurus - the ancient name for this plant
nobilis - Latin for noble or famous
Most people are familiar with Laurel on their kitchens spice rack, where it is known as
bay leaf. The aromatic leaves are used extensively in cooking, from sauces and stews
to puddings.
Laurel is an evergreen tree, reaching a height of 40 feet in its native Mediterranean
habitat. It now has a worldwide distribution, having been introduced into England in the
15th century and into North America in the 17th century. Often grown as a shrub in pots
to be moved indoors in areas with cold winters, Laurel can only tolerate light frosts. The
stiff, dull, dark green leaves of the plant are 1 to 3 inches long, and can be picked at
any time for cooking purposes. The plant produces yellow, inconspicuous flowers in the
spring, with male and female flowers found on separate plants. The females go on to
develop dark purple berries about inch long.
A close-up of a Laurel growing in one of

Union County College's greenhouses.
Although Laurel shares its common name with other species (Cherry Laurel, Mountain
Laurel, and Sheep Laurel), it is not related to these poisonous-leaved plants. As one
could imagine, a great deal of confusion arises when the subject of Laurel leaf toxicity
comes up.
Laurel has given its name to the Laurel family of plants (Lauraceae). Within this family
of over 2000 species are a number of aromatic plants, including Sassafras, Spice-Bush,
Cinnamon-Tree, and Camphor-Tree. The Avocado, with its anise-scented fruits, is also
a member of Lauraceae.
Besides its use as a spice in cooking, Laurel has a long history of use by people. The
leaves contain an essential oil used in perfumery. The fruits contain lipids that are made
into laurel butter which is used in human and veterinary medicine as laurin ointment,
and as a sweat-inducing ingredient in aromatic baths. The fruits can be distilled to
make a liqueur called Fioravanti.
Probably the most fascinating aspect of Laurel is its historical significance as an
illustrious and symbolic plant. In ancient Greece Laurel was sacred to Apollo and, as
such, was used to form a crown or wreath of honor for heroes, scholars, and poets
(Apollo was the god of poets). Laurel became the symbol of triumph in Rome as well as
in Greece. The term laureate derives from this tradition. In England the word laureate
came to signify eminent. Poet laureate arose in England as a position of poet to the
royal household beginning with Charles I in 1617. Some believe that bacca-laureate,
the name for the university degree of bachelor, owes its origin to this revered plant.
Laurel leaves were strewn on the floors of homes of distinguished persons during the
reign of Elizabeth I. Up until the 18th century, Laurel was believed to be associated with
the divine power of purification and protection. It was set before the doors of Greek
houses and was used by the Romans as a guardian of the gates of the Caesars. The
emperor Tiberius always wore a wreath of Laurel during thunderstorms, believing that
lightning could not strike it. Greeks and Romans valued Laurel so highly that it was
forbidden to use it for a profane purpose such as firewood.
Today, Laurel is occasionally seen as a potted herb or indoor shrub in our area. It
propagates readily from cuttings, tolerates neglect, and does well when put outdoors for
the summer. A few leaves can be harvested occasionally for seasoning, and for the
superstitious, it just might keep away evil spirits.
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Herbs - Laurel
Arabic
Ghar
Chinese
Yueh kuei
Danish
Laurbaer
Dutch
Laurier
English
Sweet laurel, (Sweet) Bay leaf
French
Laurier (noble)
German
Lorbeer
Italian
Alloro, Lauro
Japanese
Gekkeiju
Norwegian
Laurbaerblad
Portuguese
Loureio, Louro
Spanish
Laural
Swedish
Lager, Lagerbarsblad
Laurel or Ghar in Arabic is a very aromatic and slightly bitter plant. This plant belongs
to Lauraceae (laurel family). The part of the plant which is used is the leaves
Industrially, laurel oil is prepared from the fruits, which may also be used as a spice.
This plant is found in Syria in different places its origin Probably Asia Minor. Today, the
laurel tree grows all over the Mediterranean. Syria is one of the main exporters.
Main Constituents
The essential oil from the leaves (0.8 to 3%) contains

mostly 1,8 cineol (50%); furthermore, eugenol, acetyl
eugenol, methyl eugenol, alpha- and beta-pinene,
phellandrene, linalool, geraniol and terpineol are found.
The dried fruits contain 0.6 to 10% of essential oil,
depending on provenance and storage conditions. Like the
leaves, the aroma is mostly due to terpenes (cineol,
terpineol, alpha- and beta-pinene, citral), but also cinnamic
acid and its methyl ester are reported.
From laurel fruits, a green mass (melting point about 30
degree Celsius) can be extracted, which contains several
percent of essential oil (main components are two
sesquiterpenoids, costunol and dehydrocostuslacton), but
is mainly composed of fat: Triglycerides of lauric acid
(dodecanoic acid), myristic acid (tetradecanoic acid) and
elaic acid.
It's usage all over the world

Today, bay leaves are a rather common flavoring in all Western countries; they are used for
soups, stews, sauces, and sausages; several fish dishes profit greatly from bay leaves. In
contrast to the majority of leave spices, bay leaves can be cooked for several times without
much aroma loss.
Fresh or dried bay leaves frequently show up in bouquet garni Fresh bay leaves are very
strongly aromatic, but also quite bitter by an appropriate drying procedure, bitterness is
significantly reduced without dramatically loss of aroma: After manual plucking and sorting,
the leaves are quickly dried without exposure to sunlight. High-quality bay leaves are easily
recognized not only by their strong aroma, but also by their bright green colour.
Arule of thumb holds: The greener the colour, the better the quality. Bay leaves cannot,
however, be stored as long as their tough texture might suggest, but should not be kept more
than one year after plucking. Overage leaves have lost their fragrance, show a brownish hue
and taste mostly bitter. The laurel fruits are less known, although they appear as part of
commercial spice mixtures. Because of their robust taste, they fit best to tasty sauces and
gravies.

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http://faculty.ucc.edu/biology-ombrello/pow/laurel.

Explanation of scientific name:

A close-up of a Laurel growing in one of

Sweet laurel, (Sweet) Bay leaf

The essential oil from the leaves (0.8 to 3%) contains

It's usage all over the world

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