Bay leaf - for digestion and bad breath, Laurus nobilis
Bay leaf for tea and as a spice

Laurus nobilis

Bay leaves are harvested from an evergreen shrub that can reach a height of 15 meters. They are grown for decorative use, and the leaves are dried and used in cooking. Most recipes call for dried bay leaves, which have a slightly stronger flavor than fresh ones.

The bay leaf, also known as bay leaf, adds a wonderful rich flavor to dishes.

The flavor released from the dried herb can also vary depending on how long it has been in the hot liquid. A dried bay leaf steamed for a few minutes will release notes of eucalyptus and menthol, thanks to an organic chemical called eugenol. However, these harsher notes will diminish the longer the bay leaf is stewed, giving way to softer grassy flavors and aromas.
Healing action of bay leaf

It stimulates digestion, has an antiseptic effect. Calms the nervous system. Gas driven action.
*Seasoning.
Benefits of taking bay leaf tea

Bay leaf tea is recommended after meals for better digestion. To improve taste and breath. For gases. It has a beneficial effect on bronchitis and asthma, sleep disorders and anxiety.

Bay leaf tea has a diuretic effect and helps to remove uric acid in the joints, which has a beneficial effect on gout. In addition, this tea can be successfully used to dissolve stones and sand stones in the kidneys.
How to use a bay leaf

Culinary Purpose: Add to stews, soups, sauces and casseroles during the cooking process.

Bay leaves are also often used in marinades for meat and fish, added to boiling water for cooking seafood such as crab and shrimp, and used in pickling solutions.
How to make Bay Leaf Tea

2-3 bay leaves are poured with 250 ml of boiling water, covered for 10 minutes. It can be drunk 3-5 times a day.

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