The leaves of the Sicilian laurel are used in cooking for stews, soups and sauces, as well as in addition to marinades, salted cod, potato soups, pates, stuffings, venison and boiled fish. The leaves stimulate digestive enzymes, they can also be used in teas and decoctions with soothing for coughs and bronchitis.
Property The Sicilian laurel is a very used plant from popular tradition in a wide range of internal and external disturbances but mostly borne by the ‘gastrointestinal tract and respiratory system. The extracts have properties: digestive, antispasmodic, antiseptic, expectorant, diuretic, emmenagogue, antirheumatic. The laurel properties are due to its rich content of essential oils, found in berries and leaves. Has an effective disinfectant, it is a tonic and therefore recommended against fatigue. In digestion fights the intestinal gas and is also a good diuretic. Net Weight: