Tips

Bay leaf infusion

The laurel in infusion: this unknown.

Scientific name laurus nobilis, bright green leaves, very fragrant, dark and firm berries, laurel is an evergreen plant native to Asia Minor and the Mediterranean, widespread up to 800 meters above sea level. Very widespread in Italy, even in the spontaneous state, it is therefore very easy to get bay leaves for an infusion, perhaps from a tree planted in your own home. Full of essential oils, such as geraniol, terpineol, pinene, fellandrene, and eucalyptol, the leaves are rich in carbohydrates, lipids and fiber, and boast a high content of mineral salts, especially iron, potassium, manganese, zinc and selenium. A precious reservoir of vitamins, particularly vitamin C, niacin, beta-carotenes and riboflavin, bay leaf is a true health concentrate in the form of an infusion.

All the properties of the laurel infusion


An infusion of laurelresponds to many needs and is ideal for minor ailments. The essential oils of cineole and eugenol contained in the leaves, for example, protect the liver and counteract the annoying flatulence. Stimulating the appetite, the bay leaf tea helps digestion, wards off excess acidity and fights diarrhea. Also excellent for the respiratory tract, the laurel infusion helps during febrile states, dissolves phlegm and helps expel excess mucus. Perfect as a bactericide, it is a precious hand against bronchitis and sore throat. Natural anti-inflammatory, the laurel infusion seems to have regulating properties of the menstrual cycle, relieving any pains. Oleic and linoleic acids, contained in the plant, contribute to the health of the cardiovascular system.


Preferring, when picked alone in the open field, the top parts of the plant, less at risk of contamination from the urine of passing animals, the bay leaves will in any case be carefully washed and dried in a cotton or linen cloth. By heating a saucepan of water (about 120 ml per person) without boiling it, count three bay leaves per person and chop them into large pieces, placing them on the bottom of a cup. Add the water, previously heated, and add a lemon zest, and, if you prefer, some sugar or honey. Wait a quarter of an hour and the infusion will be ready. In case of fever, increase the dose up to six bay leaves per person and follow the same instructions. Drunk in the evening, in small sips and lukewarm, the anti-inflammatory action of

Infusion of laurel: Infusion of laurel: chaser-phlegm


An infusion of bay leaves is also excellent for relieving the respiratory system, even and especially when you are struggling with a fat cough and annoying phlegm. Collecting about forty grams of flowers and six dried bay leaves, infuse both, leaving them to soak in hot water for at least half an hour. After being filtered through a fine mesh strainer, the infusion obtained should be drunk at different times of the day, up to four cups a day. Despite the many good properties, never exceed in use. Not recommended for those suffering from gastritis or ulcer, bay leaf is also not suitable for pregnant women. Taken in excessive doses, it can make you drowsy, cause heartburn, vomiting and nausea. Like all natural remedies, in short, always consume the right amount and never more. Good infusion!

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