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Bay Leaf Herb Health Benefits

Botanically, bay tree belongs to the family of Lauraceae, Bay leaves give off a pleasing and sweet aroma when added to dish. Wilted and dried leaves indeed are strongly aromatic and can be stored for months.


The spice is indeed a very good source of many vitamins such as niacin, pyridoxine, pantothenic acid and riboflavin.


These B-complex groups of vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism.


Bay leaves are added to flavour cuisines such as seafood, poultry, meat, rice (pulov), and vegetable dishes.


Placing a cloth soaked in water in which bay leaves have been boiled provides relief from cough, cold, bronchitis and chest infections.


Bay leaves also have astringent properties, which could help stop secretions due to infection and help reduce excessive sweating brought on by illness.


The bay leaf’s effectiveness in treating many of the conditions it was originally used to treat has not yet been proved, but modern science has found two surprising applications that may have a place in modern medicine.


Bay leaves are good for promoting digestion and can treat digestive disorders such as heartburn and flatulence.


Drinking a concoction of bay leaf tea with hot water can alleviate common digestive disorders like constipation, acid reflux and irregular bowel movements.


It contains enzymes that enable the breakdown of proteins, thus making it an excellent spice for non-vegetarian diets.


Bay leaves help in treating kidney infections and even kidney stones. For this purpose, boil 5 grams bay leaves in 200 ml water till 50 ml water remains.


Strain and drink this twice daily. This will stop the formation of kidney stones.


Bay leaf contains Parthenolide, a phytonutrient which has anti-inflammatory properties. As such, massaging with bay leaf essential oil helps in relieving joint and muscle pains, including arthritis pain.


Bay leaf helps in regulating blood sugar levels. The compounds present in bay leaves facilitate the quick processing of insulin, thereby preventing spikes in blood sugar levels.

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