Laurus nobilis is an evergreen plant belonging to the Lauraceae family, native to Southern Europe and the Mediterranean area.
It is important to use only Laurus Nobilis if planning to use leaves for cooking. Other plants that have the same common name may not be edible. Additional varieties of Laurus nobilis include:
*Laurus nobilis Angustifolia (has narrow leaves, also known as willow-leaf laurel)
*Laurus nobilis Aurea (new foliage is yellow)
*Laurus nobilis Undulate (edges of leaves are rippled or wavy)
The leaves have been used, in Iranian folk medicine, to treat epilepsy, neuralgia, and parkinsonism. Leaves and fruits have been reported to possess aromatic, stimulant, and narcotic properties.
Laurus nobilis is a plant of industrial importance, used in foods, drugs, and cosmetics. The dried leaves and essential oils are used extensively in the food industry for seasoning of meat products, soups and fishes. Its antimicrobial and insecticidal activities are other factor for which bay is used in the food industry as a food preservative.
Laurus nobilis or bay laurel
