Laurel (Bay) Leaf; Laurus nobilis

From William Woodville, Medical Botany

When I tell people the ingredients of my body cream, I often get the response, "Hmm, bay leaf, I thought that was for cooking..." 

While it definitely is a common kitchen spice, it does also have vast medicinal and folk use. (So good news for you bay leaf-in-my-stew folks!)

Laurel Leaf is a heating carminative, stimulant, and expectorant. It has pungent taste. Its action aids in stoking agni, the digestive fire, and burning away heavy mucus that blocks tissue channels; specifically in assimilating nervous conditions, as vata (nerves, anxiety, movement) reigns over the small intestine, stomach, and colon. 

Laurel leaf is commonly used in combination with cardamon and cinnamon, creating a trio of aromatics, The Three Aromatics, using strengthened digestion to enhance the body's ability and sensitivity to react positively, with grace, to other subtle medicines.

In folklore, Laurel Leaf has been used to promote positivity and purification, especially regarding self-worth and self-appreciation.  

In short, laurel leaf is has a strong personality for helping people find peace of mind and peace within the body. It rallies for the self to heal, to get rid of its excesses, and to be ok with the result, and then, as with the baccaLAUReates, are commended for that high achievement.

Not to mention, laurel has a remarkable aroma! A true gift from the natural world. 

Resource: The Yoga of Herbs; Dr. Vasant Lad, and Dr. David Frawley

in the belly of the whale

after the long walk in the rain, she took out her umbrella. 

How Refreshing

to sit beneath a thousand hummingbirds.

                                                                   Mural by Kayla Olson

Split Pea Nettle Soup

Wild tide

boat's not swimmin

take me down

to march mallow town.

This soup is a yummy and nourishing soother. 

+One cup jasmine white rice

+two cups green split peas

+two celery stalks

+four garlic cloves

+1/2 teaspoon ground cardamom

+1/4 teaspoon ground nutmeg

+one tablespoon dried nettle or bunch fresh nettle

+1/4 cup organic half and half 

+salt and pepper

Prep:

Make jasmine white rice; set aside.

Meanwhile, cook split peas in salted water (I use kosher salt).

When split peas are close to soft, add about 3 more cups of water. Bring to boil. Reduce to simmer. Add celery, garlic, cardamom, and nutmeg. Simmer for about 20 minutes. Remove from heat. Add cooked rice, nettle, half and half, and salt and pepper to taste. Let sit for at least 5 minutes before serving.