Laurus nobilis is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is known as bay laurel, sweet bay, bay tree, true laurel, Grecian laurel, laurel tree or simply laurel. Laurel leaves are used in cooking, as well as for medicinal reasons. In cooking, laurel leaves are used in sauces, in stewed meals such as meat stewed with onions, lentils, cuttlefish, etc. They also go well with both meat and fish. Finally, those who love the distinctive flavor and fragrance of laurel leaves can make an amazing liqueur. Laurel leaves also have medicinal properties. They improve digestion, fight colic, offer relaxation before sleeping, help menstruation, relieve rheumatism and arthritis, they help in cases of injuries and sprains, they act against psoriasis and they fight hair loss and dandruff, making the hair stronger. If you suffer from hair loss or if your hair is not shiny, after washing it, rinse it with water in which you have boiled laurel leaves. To make your hair darker, boil 150 gr. of fresh laurel leaves, let the mixture cool and wash for 15 days. Laurel leaves are also used as a preservative in packages of nuts, such as dried figs and raisins. To make a decoction from laurel leaves, put 1 spoonful of ground leaves, or 3-4 leaves, in a glass of boiling water. Leave it for 10-15 minutes, strain and use accordingly. To use it in bathing, prepare a more condensed herbal tea, using 50-60 gr. of leaves in one liter of water.
What is written here is just informative. In no case can this information be regarded as medical advice or as advice on health issues, the only responsible for which is your personal doctor.