Laurel

ORIGIN

Laurel is a shrub originating from the Mediterranean Basin. Its scientific name is Laurus Nobilis and it belongs to the Lauraceae family. Laurel is also known as ‘noble laurel’ or ‘Apollo’s laurel’ (laurel is the symbol of Apollo, the Greek god of art, song and male beauty).

This plant was used in various ways by the Ancient Greeks and Romans. Laurel was used in the Middle Ages to crown scholars in universities. What’s more, the word ‘baccalaureate’ comes from the Latin ‘bacca laurea’, meaning ‘bay laurel’.

Nowadays, laurel is a symbol of peace. It is used almost everywhere in the world.

CULTIVATION METHOD

Laurel is a plant made up of straight stems. Its distinguishing feature is that its upper part is green and its lower part is grey. It has dark green leaves with corrugated edges that give off a strong scent. The shrub also has whitish flowers in small groups (4-5) with ovoid black fruit.

Laurel grows in permeable, humus-rich and nutrient-rich soils and shrubs can reach a height of up to 20m. To grow properly, laurel should be planted in a warm spot with exposure to sunlight and protected from the wind. It blooms from early March to late May. Laurel leaves can be harvested all year round.

HOW TO USE IT WHEN COOKING

Laurel is popular in the Mediterranean Basin and France for its slightly bitter flavour. It is often used in mixed herbs for beef stews, lamb kebabs, terrines, sauces and stocks.