Bay leaves are an evergreen shrub, which can be obtained from the bay laurel plant. They grow at a slow pace in warm climates and are used in cooking, as well as ornaments.
Hydroponics of Bay Leaf
Bay leaf grows best in individual containers that have a drip irrigation system. Small plants usually start as cuttings and are consequently potted as they continue to grow in size.
Bay leaves are known to do best when placed in a dry and warm high-light environment. EC levels should be maintained within a range of 2.4 to 2.6.
Given that the bay leaf plant is somewhat versatile, it can stand a pH range of 4.5 to 8.3. In addition, applying 250g of NPK fertilizer after mixing it with topsoil is considered to be beneficial for the plant.
Nutritional Profile of Bay Leaf
Below are all the important nutrients found in one ounce of bay leaf.
Traces of fat are present in the bay leaf, which means that it has a low caloric value. A single ounce of the bay leaf consists of 54 calories. (Saima Batool, 2019)
The bay leaf plant is known to be a good source of vitamins. It has 2000 to 3000 IU of vitamin A and 14 to 15mg of vitamin C. (Saima Batool, 2019)
Proteins and Other Minerals
1 to 1.2g of proteins, 1 to 1.5mg of iron, and 51 to 53mg of calcium are present in an ounce of bay leaf plant, along with potassium in small amounts. (Saima Batool, 2019)
Health Benefits of Bay Leaf
Bay leaves have anti-inflammatory, antidiabetic, and antidiarrheal activity, which is used to further strengthen the immune system. They also have various sesquiterpene lactones, which are responsible for NO production. (Fang Fang, 2005)
Chemistry of Bay Leaf
Compounds like eugenol, elemicin, and methyl eugenol are present in bay leaf to produce their spicy aroma. Moreover, essential oils present in these leaves may vary from 0.8% to 3%. (Daniela Biondi, 1993)
Daniela Biondi, P. C. (1993). Antimicrobial activity and chemical composition of essential oils from sicilian aromatic plants. Wiley Online Library.
Fang Fang, S. S.-T. (2005). Isolation and identification of cytotoxic compounds from Bay leaf (Laurus nobilis). Food Chemistry, 497-501.
Saima Batool, R. A. (2019, September 20). PMC. Retrieved from NCBI: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7152419/#bib12