Etymology: the word laurus comes from the ancient Celtic language and means 'green', reflecting the laurel's evergreen habit. The adjective nobilis, on the other hand, indicates nobility, referring to the use of this plant since ancient times in the creation of crowns and ornaments worn by emperors, poets and leaders.
Description: Evergreen, multiannual plant with lance-shaped leaves and a slightly wavy edge. The upper side is shiny and deep green, while the lower side is darker and duller green. The yellow-coloured flowers are grouped in clusters. The plant flowers in spring and can reach a height of 10 metres.
Habitat: widespread in temperate countries, it grows wild in lowland and hillside areas.
Harvesting: winter, March - April, all year round.
Parts used: leaves.
Method of preservation: The branches are dried in the shade, in a warm, dry and well-ventilated place or in a drying room so that the aroma is preserved and the preservation period prolonged.
Use in the kitchen: particularly suitable for flavouring meat dishes (roasts, stews, stews), fish or vegetables, baked potatoes, soups, pulses and more, and widely used in the preparation of digestive infusions and herbal teas.
Medicinal properties: antiseptic, expectorant, digestive, antipyretic and anti-inflammatory. Thanks to its essential oils, laurel is useful in treating rheumatism and muscular strains, has relaxing properties and reduces sweating.
Weight per pack: 30gr