Sunny heRBs laurel is one of the many plants in our range of high-quality, intensely flavoured natural herbs exclusively “made in Albenga”.
Sunny heRBs is an RB Plant owned brand offering a range of herbs that, thanks to weekly laboratory analysis, are guaranteed to be compliant with EEC residue regulations.
This article provides an insight into the laurel, the “divine” plant.
Would you like to know why? Keep reading to find out!
Sunny heRBs laurel, an intensely flavoured herb, is a part of our range of high-quality herbs guaranteed by strict internal rules and weekly laboratory analysis.
Thanks to its versatility, laurel is one of the most widely used herbs.
This is an evergreen plant originating in the Mediterranean but with roots from much further away.
Laurel, known as by leaves, is used in the kitchen for its strong flavour that becomes more subtle if used dried.
In ancient times the laurel was considered a “divine” plant and if you keep on reading, we will explain why.
Laurel: do you know why it was considered a “divine” plant?
The laurel is an herb with truly ancient origins. Ovid mentions the laurel in his Metamorphoses and Bernini portrays the myth of Daphne (“laurel” in Greek) and Apollo in a statue on display in Rome.
In the myth, Apollo, god of poetry and music, falls in love with Daphne but his love is not reciprocated. One day, chased by Apollo and just about to be reached by the god, Daphne asks Gaia the Earth god for help and is transformed into a laurel tree.
Bernini depicts Daphne at the moment Apollo is about to wrap his arm around her and she starts to metamorphose into a laurel tree, her legs becoming roots and her hair transforming into branches.
This is how the laurel became Apollo’s sacred plant and why it was used to celebrate poets.
Sunny heRBs laurel in the kitchen
A highly versatile herb with an intense flavour and aroma, laurel’s bay leaves are an ideal accompaniment to minestrone, sauces and soups. Laurel brings out the flavour of meat and fish dishes and adds a distinctive touch to potatoes and other roasted vegetables and certain kinds of preserves such as artichokes in olive oil.
Laurel in vinegar gives a very interesting twist to salads, creams and sauces.