Herb Of The Week - Bay Laurel - Grieve

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About Bay Laurel from A Modern Herbal by Maud Grieve, first published in

1931 ... still available in print (in 2 Volumes) and now available in

electronic form online at:

http://www.botanical.com/botanical/mgmh/mgmh.html

 

*Smile*

Chris (list mom)

 

All Sizes of Herbal Hydrosols On Special

http://www.alittleolfactory.com

 

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Laurel (Bay)

 

Botanical: Laurus nobilis (LINN.)

Family: N.O. Lauraceae

 

 

Synonyms-Sweet Bay. True Laurel. Bay. Laurier d'Apollon. Roman Laurel.

Noble Laurel. Lorbeer. Laurier Sauce. Daphne.

Parts Used-Leaves, fruit, oil.

Habitat-Shores of the Mediterranean.

 

 

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Description-The Sweet Bay is a small tree, growing in Britain to a

height of about 25 feet, but in warmer climates reaching as much as 60

feet. The smooth bark may be olive-green or of a reddish hue. The

luxurious, evergreen leaves are alternate, with short stalks,

lanceolate, 3 to 4 inches long, the margin smooth and wavy. They are

thick, smooth, and of a shining, dark green colour. The flowers are

small, yellow and unisexual, and grow in small clusters. The shrub has

been cultivated in Britain since the sixteenth century. It is the source

of the ancients' crowns and wreaths for heroes and poets, and the modern

term of 'bachelor,' given for degrees, is probably derived from

bacca-laureus, or laurel-berry, through the French bachelier.

 

The Delphic priestesses are said to have made use of the leaves. It

grows well under the shade of other trees if they are not too close, and

is useful in evergreen plantations. The leaves are much used in cookery

for flavouring. They are often packed with stick liquorice or dried

figs. They are used fresh, and may be gathered all the year round.

 

 

The volatile oil is sometimes used in perfumery.

 

 

The dried, black, aromatic berries come from Provence, Spain, Italy and

Morocco. They are ovoid, and the kernel of the seed is loose.

 

 

The wood is sweet-scented, and is used for marqueterie work.

 

 

Onguent de Laurier is prepared from the oil with axonge and the

colouring and scenting principles of the leaves and fruit.

 

 

Constituents-A greenish-yellow volatile oil is yielded by distillation

from the leaves which contains a high percentage of oxygenated

compounds. The berries contain both fixed and volatile oils, the former,

known as Oil of Bays, includes laurostearine, the ether of lauric acid.

Laurin can be extracted by alcohol.

 

 

A frequent substitute for the expressed oil is said to be lard-coloured

with chlorophyll or indigo and turmeric, scented with the berries.

Boiling alcohol, which dissolves the true oil, will detect this.

 

 

The volatile oil contains pinene, geraniol, eugenol, cineol, etc.

 

 

Medicinal Action and Uses-Leaves, berries and oil have excitant and

narcotic properties. The leaves are also regarded as a diaphoretic and

in large doses as an emetic.

 

 

Except as a stimulant in veterinary practice the leaves and fruit are

very rarely used internally. They were formerly employed in hysteria,

amenorrhoea, flatulent colic, etc. The berries have been used to promote

abortion.

 

 

Oil of Bays is used externally for sprains, bruises, etc., and sometimes

dropped into the ears to relieve pain. The leaves were formerly infused

and taken as tea, and the powder or infusion of the berries was taken to

remove obstructions, to create appetite, or as an emmenagogue. Four or

five moderate doses were said to cure the ague. The berries were

formerly used in several French carminative preparations.

 

 

The following products are often mistaken for those of Laurus nobilis.

 

 

The fruits of Cocculus Indicus or Anamirta paniculata. They are

odourless and kidneyshaped.

 

 

The oil of Pimenta Acris, from which bay rum is distilled in the West

Indies, and which is also called oil of bay.

 

 

The leaves of Prunus Laurocerasus, or Cherry Laurel, to which the name

of Laurel is now always applied. The margin of these short, strong

serrations at intervals. Caution should be observed in distinguishing

these, owing to their poisonous properties.