For centuries, laurel (Laurus nobilis) has been used in the kitchen as a spice and for medicinal purposes. As with many other plants, confusion with similar-looking species poses a potential risk of poisoning.

The important difference between spice laurel and other species used for the laurel hedge

A laurel hedge made of real laurel (Laurus nobilis) does not pose a safety risk in the garden or on the balcony. The fruits of the laurel are not necessarily suitable for consumption, but they are not extremely poisonous either. Contrary to what is often claimed to the contrary, the leaves of the real laurel are equally edible when fresh and when dried. There is a danger in connection with laurel if other plant species are mistaken for the true laurel. For example, the leaves of the cherry laurel, which is often used for hedges, are quite poisonous, so that it is said that cherry laurel has killed horses and livestock. If you come across laurel-like shrubs in southern countries, you should not use their leaves for cooking without the advice of local botanical experts.

The dose of fresh and dried bay leaves

The rumor about the toxicity of freshly harvested bay leaves probably stems from the fact that they contain more bitter substances than bay leaves that have already been dried. Thus, dishes seasoned with it, such as the following, taste a little more distinctively of laurel and quite bitter:

  • game dishes
  • beef steaks
  • stews
  • Tomato sauce

However, fresh bay leaves are not poisonous, they only have to be dosed much more sparingly than dried leaves because of the higher intensity of taste. Also, bay leaves are usually removed from dishes before serving, as their intense flavor and chewy texture make them not truly edible.

tips and tricks

Antiparasitic and insect repellent can also be made from the leaves of the laurel in the form of an ointment. However, caution is required here, since allergic contact dermatitis often occurs when used in humans.

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Trees