Laurel is an evergreen native to the eastern Mediterranean and
cultivated extensively throughout the Mediterranean basin for
ornamental purposes. The plant has erect branches; alternate,
spear-shaped leaves; yellow or white flowers; and ovoidal fruits
(berries) that are black when ripe. The parts used are the leaves
and berries. Laurel has an aromatic, spicy odor and flavor.
The essential leaf oil is obtained by steam distillation with yields
between 0.5 to 1.0%; higher yields are also possible. It is a yellow
liquid with a characteristic odor and taste (see also reference 2).
Its main constituents include α-pinene, α-phellandrene, Minalool,
cineol (50 to 70%), geraniol, and eugenol. An oil also is obtained
by steam distillation of the berries, but is of little or no use.
Bay laurel essential oil should not be confused with the oil of West
Indian bay (Pimenta racemosa). The latter is quite different in
aromatic character.
The derivatives are infusion (2%), fluid extract, and oleoresin.
