Bay leaf: health benefits and harms

Contents

The history of the appearance of bay leaves in nutrition
The composition and calorie content of bay leaf
Benefits of a bay leaf
Bay leaf damage
The use of bay leaf in medicine
The use of bay leaf in cooking
- Bay leaf infusion
- apple-laurel drink
How to choose and store bay leaves
Popular questions and answers

Bay leaf is a spice that is loved for its aroma. However, it is also a source of vitamins and trace elements. We talk about how lavrushka is useful and how it can harm

It is difficult to imagine a kitchen where there would be no bay leaf on the shelf with spices. Lavrushka, as we simply call these fragrant leaves of an evergreen tree, is the final touch that gives meat, vegetable, fish dishes and soups the perfect finish. It only takes one leaf to put in the pan, and after a few moments, a delicate spicy aroma can be heard from it. Such that saliva flows.

On the one hand, the bay leaf is one of the most unpretentious seasonings of all that we know, and on the other, it is an “important person”: after all, in ancient times, wreaths from the branches of the laurel tree, which was considered a symbol of triumph, adorned the heads of the victorious Greek military leaders, renowned poets and Roman patricians. By the way, the laurel tree is a long-liver. His age can last up to 400 years! What else is useful to know about this plant with a non-trivial fate? We tell.

The history of the appearance of bay leaves in nutrition

The title of the homeland of the laurel is shared by Asia Minor (the central part of modern Turkey), once conquered by the Greeks, and, in fact, Greece: historians cannot say for sure. The laurel tree was known thousands of years ago to both African tribes and the inhabitants of ancient China.

The first mention of the laurel in chronicles dates back to the XNUMXst century BC. At different times, the plant, which, according to our ancestors, had almost magical properties, was written about as a drug that could cope with many ailments. And in ancient Greece and ancient Rome, laurel, among other things, was used in religious rituals, rooms were decorated with its leaves. To ward off evil forces and protect themselves from lightning, they were placed under the pillow, invoking prophetic dreams. The nobles flavored the water with which they washed their hands with lavrushka.

They began to eat bay leaves in the XNUMXth-XNUMXth century BC: then the Greeks began to use it in cooking, adding it to desserts at first. In the same period, with the caravans of merchants, the laurel spread throughout the world. He also got to the territory of the Crimea, where he began to be cultivated by the Slavs.

The composition and calorie content of bay leaf

Caloric value on 100 g	313 kcal
Proteins	8 g
Fats	8 g
Carbohydrates	49 g

This tart fragrant leaf contains quite a lot of B vitamins: B1, B2, B9. And vitamin B6 in 100 grams is almost a daily dose, 97%. There are vitamins A, C and PP in Lavrushka.

And bay leaf can be called a champion in the content of manganese and iron. The first 100 grams of spice contains 8,167 mg, which is 408% of the daily norm, the second – 43 mg, 239%. Closes the top 3 trace elements calcium. Its content in 100 grams of Lavrushka is 834 mg, which is 83% of the daily requirement. There are potassium, magnesium, phosphorus, zinc, copper and selenium in the spice.

“In addition, bay leaves are rich in polyunsaturated fatty acids, including omega-3 and omega-6,” adds gastroenterologist, endoscopist, doctor of the highest category Olesya Armashova. – It also contains linolenic and linoleic polyunsaturated acids, tannins, camphor, formic, caproic and acetic acids.

The real wealth of Lavrushka is essential oil. It is its components that give spices that very wonderful aroma. For example, the expectorant monoterpene has a camphor-ether odor, while the antibacterial egvenol has a strong clove odor (1).

American herbal writer Scott Cunningham, studying the chemical composition of the essential oil of laurel leaves, counted 65 different components in it (2).

Benefits of a bay leaf

Essential oil makes bay leaf an excellent antiseptic. Our ancestors, burning leaves, disinfected the air, and when they started adding lavrushka to food, they found out that dishes seasoned with it are stored longer (1).

Since ancient times, intestinal diseases have been treated with bay leaves. And not in vain. Modern scientists have confirmed that decoctions and extracts from this plant improve digestion and, in addition to antibacterial, have antiviral, antifungal, anti-inflammatory, antidiabetic (lower blood sugar) and cytotoxic (anticancer) effects (3). In addition, the components contained in lavrushka anesthetize, stimulate the immune system, strengthen the nerves and are indicated for epilepsy and convulsions.

“To give examples, decoctions and extracts of bay leaves heal wounds well,” explains gastroenterologist Olesya Armashova. – And in order to recover from stomatitis, sometimes it’s enough just to chew a leaf of lavrushka. Laurel essential oil inhibits the development of tubercle bacillus. Infusion can rub painful places with arthritis, neuralgia and muscle pain. Laurel removes salt from the joints.

Bay leaf benefits for men

The beneficial microelements contained in the bay leaf strengthen the heart and blood vessels, improve blood circulation. This property of Lavrushka is useful for men, since they are often especially prone to cardiovascular diseases. Laurel leaves can help in the fight against atherosclerosis and ischemia, in the prevention of dementia.

“Zinc, in combination with other substances, stimulates the maturation of spermatozoa and increases their activity,” emphasizes Dr. Armashova. – It helps to maintain childbearing function until old age.

In addition, the bay leaf is shown as an aid to restore potency, and as a prophylactic for prostate adenoma.

Bay leaf benefits for women

Bay leaf is used in home cosmetology.

“From a decoction of lavrushka, you can make lotions on the face for acne: tannins dry the skin, and antiseptics disinfect,” says Olesya Armashova. – In addition, do not forget the vitamin A contained in the bay leaf. It is not just called the vitamin of female beauty and reproductive function.

Researchers have found that decoctions of lavrushka help get rid of dandruff and regulate the secretions of the sebaceous glands of the scalp (1). If you rinse your hair with “laurel water”, they will become stronger.

“In addition, the bay leaf removes excess fluid from the body and speeds up metabolism,” adds the doctor. – These properties are useful for losing weight.

Lavrushka also helps with cystitis, hormonal imbalances, painful menstruation and severe menopause. The usefulness contained in it calms the nervous system and removes toxins.

The benefits of bay leaf for children

Bay leaf can be used as a mild antihistamine. In a disinfecting laurel decoction, it is useful to bathe allergy-prone babies with problem skin. Lotions with “laurel water” will help heal ulcers caused by diathesis and dermatitis wounds.

Bay leaf damage

“Decoctions from bay leaves should not be taken uncontrollably,” warns Dr. Olesya Armashova. – Thoughtless intake and large doses can provoke bleeding, cause constipation due to the active removal of fluid from the body, and even lead to poisoning. Pregnant women should be especially careful: an excess of the substances contained in the bay leaf can provoke a miscarriage. Do not abuse Lavrushka and nursing mothers.

In addition, it is necessary to limit the use of spices during exacerbation of diseases of the gastrointestinal tract (especially ulcers, cholecystitis and pancreatitis), heart and blood vessels, kidneys and liver. People with low blood clotting need to be careful: laurel dilutes it.

The use of bay leaf in medicine

The ancient Aesculapius actively used laurel in their practice in the form of infusions, decoctions and oils. For example, the ancient Greek healer Hippocrates advised his patients to tincture fragrant leaves for convulsions, and as an anesthetic for women in labor. And his Roman colleague Galen prescribed the laurel elixir to people suffering from urolithiasis and nervous tics. Since time immemorial, healers have treated coughs with laurel and relieved the symptoms of fever. Modern doctors also know: for colds and bronchitis, inhalation with a decoction of bay leaves will not be superfluous, which, among other things, relieves stress and fights insomnia.

Today, pharmacologists add laurel essential oil to ointments to relieve spasms, relieve neuralgic and rheumatic pains. It is also used in medicated creams for scabies, boils, antiseptic soaps, and medical suppositories (1). Laurel is widely used in veterinary medicine.

The use of bay leaf in cooking

Laurel is the second most common spice in the world after black pepper. It can be used both fresh and dried. At the same time, the dry leaf retains all the beneficial properties. Dried spices can also be made into a powder. It is commonly used to make sauces.

Lavrushka is added to any dishes, except dairy. And Europeans even use it as a savory seasoning for some drinks and desserts.

Bay leaf infusion

Needed to give strength and strengthen the body. However, people prone to constipation should not experiment with it.

Bay leaf	15 piece.
Water	300 ml

Boil the leaves for 5 minutes, pour water into a thermos and let it brew for 3-4 hours. Then strain – and the healing drink is ready.

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apple-laurel drink

Compote that you can’t help but like

Apple	500 g
Sugar	100 g
Bay leaf	2 piece.
Water	3 l

Boil water, add sugar. Wash the apples, cut into pieces, removing the cores first. Dip fruit in water and bring to a boil. Remove from stove. Add bay leaf to the drink and cover with a lid. Wrap the pan with a towel and let the drink brew for about 30 minutes. Remove the bay leaf and apples from the compote. Refrigerate the drink before drinking.

How to choose and store bay leaves

Most, as a rule, use dried packaged parsley: you can buy it for a penny at any grocery store. But if you take spice branches from a private trader, choose wisely. Most importantly, the surface of a quality sheet should be a glossy olive color with a gray tint. This spice gives maximum flavor. If the leaf turns yellow or gives off brown, it will not smell rich in the dish. Choose leaflets without damage, elastic. The crumbling leaf has been dried for a long time.

If you choose a packaged lavrushka in a store, pay attention to the date of its manufacture. The shelf life of bay leaves is from 9 to 12 months after packaging.

Foil packaging is preferable to paper packaging, because it does not allow the spice to soak in moisture and odors. See that the pack is undamaged.

In order for the lavrushka to retain its aroma longer, it is better to store it in a dark place, in a glass, ceramic or tin container with a lid. Plastic vacuum packaging with a flap closure is also suitable. In general, everything that can protect the spice from air access.

If you bought a fresh bay leaf on a branch, it must be washed and dried before use. Drying is easiest in the oven: the desired temperature is 60 degrees.

Fresh herbs can also be frozen: in bags or containers.

If you decide to store the spice on a branch, then after washing it for 7-10 days, you need to dry it in a well-ventilated place, making sure that direct sunlight does not fall on the leaves. And then pack in a dark bag, tie well and hide in the refrigerator.