Have you ever tried putting bay leaves in vinegar? It's a great tip Grandma gave. Here's why you should try it.
The common laurel is an aromatic plant native to the Mediterranean. It belongs to the family lauraceae and is always green. A laurel can reach a height of up to 20 metres, although it is more common than a bush. The bark of the tree is greyish, while the leaves are oval and clearly green.
The laurel is also a plant of wisdom. In fact, it has the habit of wearing a laurel wreath at the graduation very old origin. The Romans viewed the laurine as a sacred plant and still symbolizes wisdom and glory. However, the laurel has other uses.
The bay leaf is generally used in cooking, but also in herbal medicine. In the latter case it is often used for its organoleptic characteristics. It is used in digestive infusions or as an antiseptic. It is also commonly used for respiratory symptoms and for spiritual well-being.
However, cooking often combines with red meat or fish. It is also commonly used to produce liqueur from bay leaves and aromatic salt. You do not need much to prepare it except salt and bay leaves. Simply place these two ingredients in the kitchen robot, chop them finely and are ready to finish your meals.
