Bay Laurel - Herbs Against Poisons of Venom

Bay Laurel (Laurus nobilis) is also known as sweet bay actually a cousin in the greater magnolia family, the California bay (Umbellularia californica) also known as Oregon myrtle and pepperwood, is a close ringer but of a stronger savor. Additionally, Bay Laurel is a good-looking tree with signature thick, shiny, elliptical leaves, small pale-yellow flowers, and oval green berries, which will ultimately turn black in fall.

Many said the bay laurel is hardy only to USDA zones 8 through 10 and is a somewhat delicate creature, craving protection from frost (a good, thick mulching of its notably shallow root system) and wind (a sunny sheltered location), and requiring rich, well-drained soil. Leaves are also easily scorched by cold winds and weather but without cause for real alarm, new shoots will re-sprout handily in spring.

Bay laurel that is famous as a true culinary herbs was associated with purity, purification, and protection. Nicholas Culpeper in his Herbal of 1653, attributing all kinds of pharmacological feats to the bay laurel, including the berries being very effectual against all poisons of venomous creatures and the oil distilled from them helping with palsies, convulsions, cramps, aches, trembling, and numbness of any part.

Bay Laurel culinary herbs fight against poisons of venom

In a notable herbal leap of faith, 13th century Arab physician Ibn Baitar believed sporting a bay leaf behind one’s ear could prevent inebriation; however, contemporary, because of the bay laurel’s strong camphorous fragrance, it is most generally herbs medicinally employed as an aromatherapy oil in the treatment of such complaints as colds, flu, and muscle aches.

Many ancient households habitually displayed a protective potted bay beside the front door to ward off evil spirits, it is this employment I will recommend to the greatest number of you here. The bay laurel is a splendid candidate for pot culture and, loving a good spring pruning, may be kept to a manageable 6 to 8 feet tall as well as topiary to suit your aesthetic whim. Just pot up in light well-drained soil, keep in a cool, dry, brightly lit spot indoors in winter, and move outdoors to a partially shaded locale in summer.

Culinarily, what could be more entrancing than to harvest bay leaves off your very own tree. For your notice, leaves don’t develop their full gusto until several weeks after picking and drying. You can then tie them up with some fresh thyme and parsley, and add them to your favorite recipe in the flavorful guise of a classic bouquet garni.