Bay laurel is an aromatic plant of the Lauraceae family and belongs to the genus Laurus nobilis (noble laurel). The bay is native to Asia Minor. It is an evergreen shrub with dark green, tough, leathery, and aromatic leaves, while the flowers are white-yellow in color.

Culinary use: Bay leaves are a favorite herb in traditional Greek cuisine due to the unique aroma they provide to dishes. They are mainly used in soups, especially those containing tomato sauce, such as lentil and bean soup. They enhance the flavor of red meats, poultry, and seafood.

• Historical references to bay are linked to the myth of Daphne, daughter of the river god Peneus, who was transformed into a plant by Mother Earth to protect herself from the god Apollo.
• Homer associates bay with glory, superiority, and power, keeping it as a prize in the Olympic Games.

Bay is also used for its aromatic properties, and Hippocrates mentioned it as an analgesic for labor pains.