BAY
Latin / Botanical Name: Laurus
nobilis
The Romans used bay leaves and berries for the treatment of liver disorders. The French at one time used bay as an antiseptic. Now the Lebanese steep the berries and leaves in brandy in the sun for a few days and drink it to calm queasy stomachs. Bay oil from the berries and leaves can be used in salves and liniments for rheumatism, bruises and skin problems. Both fruit and leaves also stimulate the digestion. A decoction of fruit or leaves made into a paste with honey or syrup can be applied to the chest for colds and other chest problems. The oil contains a powerful bacteria killing chemical that is used in some dentifrices. For frequent migraines add bay leaves to feverfew. Bay leaves have demonstrated to help the body used insulin more efficiently at levels as low at half-teaspoon.
An experimental convalescent home in Russia encourages patients to smell bay
leaves to sharpen the memory. Ancient Romans and Greeks placed a rolled bay leaf
in the nose or stuck a leaf on the forehead when troubled by headaches.
A tea of bay leaves is excellent for the digestion and is somewhat astringent as
well. A facial steam bath, for cleansing and clearing the skin, is made in the
same way as the tea, with the addition of chamomile flowers, rosemary leaves,
and rose petals. For hysteria: to calm the patient, have them drink tea made
from a bay leaf. Pour 1 cup boiling water over 2 bay leaves. Remove the leaves
after steeping 10 minutes and sweeten with honey. In one study, laboratory
animals were given a fatal dose of strychnine, then promptly treated with a bay
oil preparation. They all lived, but researchers weren't sure why.