The laurel spread in the Middle East and in the Mediterranean is already mentioned in 7,000-year-old cuneiformes. Already the Sumerians used laurel wreaths as a victory symbol in the fist fight. After a won battle, the Romans were decorated with a laurel wreath. The laurel was sacred to the Greeks and consecrated to the god Apollo; his temples were decorated with laurel.
The Greeks, however, had a different purpose for laurels: the oracle of Delphi apparently came about because the priestess had laurels in his mouth.
In the Middle Ages, laurel was regarded as a cure for the plague.
Laurel essences and ointments are used for the external treatment of rheumatism.
Laurel oil is used externally for sprains and bruises.
It usually helps quickly. Laurel has an anti-bacterial effect, but it can produce noise in larger doses, especially when laurel is used as a tea.
Laurel is a natural preservative. It is used not only for the insertion of cucumbers, marinades, vinegar and sauté, it is also suitable for fish dishes, game, sour food, soups and sauces. Laurel is also used in curing meat, stews and potato soup. It is also part of the bouquet garni. A bay leaf, which is placed into flour or rice, is said to prevent a trunk beetle attack. The most aromatic are fresh bay leaves,
Since laurel is a Mediterranean species, it does not spread mid-European winters outdoors. Laurel is kept as a pot plant, which at the time of the first night’s frosts is placed at a 4-6 ° C warm, bright place. Laurel can be propagated via cuttings. Stunts do not like laurel, but must be kept damp as a tubing plant. An occasional fertilization contributes to the well-being of the laurel. A humus soil with sand and clay forms the ideal plant substrate. If the bucket is well rooted, the laurel must be reacted.