Laurel has been known since antiquity: the priestesses of Apollo chewed it while delivering their prophecies, and the victors of the Olympic Games were crowned with a laurel wreath. According to an ancient Greek legend, Daphne (Greek for laurel) was a nymph, the daughter of the river Pinios and dedicated to the goddess Artemis. She was a beautiful huntress who never had a lover. When the god Apollo saw her, he fell in love with her and began to hunt her. She sought refuge with her father, who transformed her into the plant we know today. Apollo then declared it his sacred plant, crafted a wreath from its leaves, and designated it as the prize for the victors.
The healing powers of the plant were known in ancient Greece; Hippocrates and Dioscorides mentioned its positive properties.

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Cook

Bay leaves have a fragrant, slightly bitter taste. They are used in cooking and removed before serving. They can be used in legume soups, especially lentil soups, tomato sauces, boiled and braised dishes, and potato dishes. Bay leaves are also suitable for seasoning vegetables, pickled vegetables, marinated olives, cheese, vinegar, and olive oil. And finally, they can be used to make a delicious tea.

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Traditional characteristics  

Traditionally, bay leaf tea is used to stimulate and soothe stomach ailments and to promote digestion. It is considered helpful for rheumatic pain, gout, and fever. Bay leaf powder can be used to stop nosebleeds.