The bay plant is a tall, conical, evergreen tree growing more than 30 feet in height. Yellow or greenish white, star shaped flowers appear in clusters during early spring, which subsequently produce dark green-purplish single seed berry. The leaves are elliptic and shiny dark green about 3-4 inches long, rather thick, and leathery.
The leaves give off a sweet aroma when broken and added to dish. When slightly wilted and dried, they are strongly aromatic. The dried fruit is also being used as a flavoring agent in cuisines.
Health benefits of bay leaf
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Bay leaf was highly praised by the Greeks and
the Romans, who deeply believed that the herb symbolizes wisdom, peace,
and protection.
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The spice contains many notable plants derived
compounds, minerals and vitamins that are essential for optimum health.
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This spice has many volatile active components
such as α-pinene,
β-pinene, myrcene, limonene, linalool, methyl chavicol, neral,
α-terpineol, geranyl acetate, eugenol, and chavicol. These
compounds are known to have been antiseptic, anti-oxidant, digestive,
and thought to have anti-cancer properties.
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Fresh leaves are very rich source of vitamin-C; provide
46.5 mg or 77.5% of RDA per 100 g. Vitamin-C (ascorbic acid) is one of
the powerful natural anti-oxidant that help remove harmful free
radicals from the body. Ascorbic acid also has immune booster, wound
healing and anti-viral effects.
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Furthermore, its fresh leaves and herb parts
are very good in folic
acid; contain about 180 mg or 45% of daily-recommended
values per 100 g. Folates are important in DNA synthesis and when given
during the peri-conception period, they can help prevent neural tube
defects in the baby.
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Bay leaves are an excellent source of vitamin A; contain 6185 IU or 206% of
recommended daily levels per 100 g. Vitamin A is a natural antioxidant
and is essential for healthy visual sight. It is also required for
maintaining mucus membranes and skin health. Consumption of natural
foods rich in vitamin A has been found to help to protect from lung and
oral cavity cancers.
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The spice is indeed a very good source of many
vitamins such as niacin, pyridoxine, pantothenic acid and riboflavin.
These B-complex groups of vitamins help in enzyme synthesis, nervous
system function, and regulating body metabolism.
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This noble spice is a good
source
of minerals like copper, potassium, calcium,
manganese, iron, selenium, zinc and magnesium. Potassium is an
important component of cell and body fluids that helps control heart
rate and blood pressure. Manganese and copper are used by the body as
co-factors
for the antioxidant enzyme, superoxide dismutase. Iron is essential for
red blood cell production and as a co-factor for cytochrome-oxidase
enzymes.
Medicinal uses of bay leaf
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Medicinally, the benefits of the bay leaf
and its berries are plentiful. It has astringent, diuretic, and
appetite stimulant properties.
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Essential oil from the bay leaves contains
mostly cineol
(50%); furthermore, eugenol,
chavicol, acetyl eugenol, methyl eugenol, α- and β-pinene,
phellandrene, linalool, geraniol and terpineol are also
found.
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Infusions
of herb parts are reputed to soothe the stomach and relieve flatulence
and colic pain.
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The lauric acid in the bay laurel leaves has
insect repellent properties.
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Bay laurel infusions are used to soothe the
stomach ulcers and relieve flatulence.
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The components in the essential oil can also
be used in many traditional medicines in the treatment of arthritis,
muscle pain, bronchitis and flu symptoms.