Laurel leaf (also called laurel leaf)

Leaves of laurel, an evergreen tree of Lauraceae. Popular spices, used for pickling or dipping, but also for stews, stuffing and fish. It tastes delicious, but a little bitter. The content of essential oil is about 2%, and the main component is eucalyptus leaf brain (C 10H 18O). Dried bay leaves are smooth and shiny, usually used whole, and taken out of dishes after cooking. Or made into laurel powder for sale. Sweet laurel originated in the coastal areas of China and has been cultivated since ancient times. In ancient Greece, laurel leaves were used to make garlands and put them on the heads of winning athletes. In the Middle Ages, laurel leaves were used as medicine.

Laurel leaf is also known as laurel leaf, laurel leaf, laurel leaf and laurel leaf.

Laurel is a small evergreen tree of Lauraceae, and its leaves are used as seasoning in cooking. Although laurel leaf is also called laurel leaf, it is different from laurel leaf and laurel leaf. It belongs to western food seasoning and canned ingredients, and its value is much higher than that of cinnamon leaves and cinnamon leaves.

Laurel leaves are green shrubs or small trees native to the Mediterranean coast of southern Europe. The laurel leaves are all green, rectangular and lanceolate, about three inches long, smooth, spicy and bitter. Bay leaf is a common seasoning and meal decoration in Europe, such as soup, meat, vegetables, stews and so on. It can be said that it is nourishing the stomach.