Bay leaves come from the bay tree, which is a type of lauraceae. While many are familiar with bay leaf used in cooking, there is also a native California bay tree that we wild harvest leaves from (Umbellularia Californica). Many native cultures regard California laurel as a remedy for headaches, colds, sore throats, stomachaches and congestion. When crushed, the leaves emit a fresh, menthol-like scent, as it contains a high concentration of essential oils. The branches and leaves have also been known to be used in spiritual ceremony and cleansing. (See Enrique Salmon’s “Iwigara”).
