Laurel: what makes it special? History, Uses and Traditions

The story behind l&' Laurel: from ancient Rome to modern graduation

Originally from Asia Minor, Laurel, also called Lauro, today has an area of distribution that includes all of southern Europe and has been used as a medicinal plant and in cooking since ancient times.

The botanical name of Laurel is Laurus nobilis: it is believed that the term 'Laurus' derives from the Latin root laudari (praise), used to highlight the healing properties of the plant 'praised' already by the ancients, while the adjective 'nobilis' referred to the great consideration that this plant enjoyed.

In fact, in ancient Rome, the Laurel was used to make wreaths that adorned the foreheads of emperors, poets and Olympic winners as it symbolized wisdom and glory.

This custom has come to this day: on the occasion of graduation, the tradition of preparing laurel wreaths for students who have reached this important goal has remained alive.

The plant

Laurel is an evergreen shrub that, depending on environmental conditions, can take the form of a bush or a tree and reach a height of up to a dozen meters.

The trunk is smooth, with a thin dark bark, between olive green and black.

The leaves are about ten centimeters long, oval and elongated and are thick and hard, the color is intense green, bright and shiny in the upper part and opaque tending to gray in the lower part.

There are numerous species of this plant: the best known and most widespread is Laurus nobilis.

Laurel in the kitchen: aroma that has stood the test of time

In Greco-Roman mythology it is said that Apollo fell in love with Daphne and the young woman, to escape the attention of God, had her mother transform into a Laurel plant.

Apollo, powerless in the face of this decision, then decided to honor it by making it evergreen and sacred.

The possibilities of using bay leaves in the kitchen to flavor dishes and other preparations are many: in fact, Laurel contributes in an unbeatable way to flavor any meat roast and many baked fish preparations.

It is also a fundamental ingredient of French Court Bouillon, the broth necessary to boil fish and crustaceans or to be used as a base for preparing broths and soups.

The aromatic taste of Laurel is very well combined with that of legumes that can be flavored by immersing a few bay leaves in water during long cooking.

Also known is the use of leaves and fruits in liqueurs for the preparation of digestive and particularly aromatic liqueurs, such as the typical Laurino of Emilia Romagna.

Finally, we want to give you a little tip: to prevent breadcrumbs from taking on the typical “closed” smell, try adding a bay leaf to the jar and replace it from time to time!

Un&' ally for health and well-being

The use of Laurel for its aromatic and therapeutic qualities truly dates back to the mists of time: this is thanks to the active ingredients contained in the essential oil of which the leaves and fruits are rich.

This plant has been widely recommended by classical authors to cure an infinite number of ailments, for example it was used for many centuries for its digestive and antiseptic properties.

Among the domestic uses that have been handed down to the present day, there was the habit of inserting bay leaves in closed containers containing perishable foods with an anti-mold function, or of using twigs inside wardrobes or between the pages of books to ward off moths.

The Laurel leaves were then burned to perfume the rooms or counteract bad smells.

Nowadays we can prepare an invigorating and particularly fragrant bath by pouring a decoction obtained from bay leaves into the hot bath water, enjoying the aromatic vapors that will be released for at least fifteen minutes.

Alternatively, we can pour the leaf decoction into a basin with hot water and immerse our feet for at least 10 minutes: it will make them less tired after a day of work and will leave them pleasantly scented.