The bay laurel is a perennial shrub native to the Mediterranean region with pointed leaves that emit a powerful aroma when crushed because to its high concentration of essential oils. It was also a victory symbol: poets and warriors were crowned with laurel leaf wreaths... Laurel was also used in medicine; it has been used since ancient times for bronchitis, coughs, and whooping cough. The leaves were also thought to have purifying properties and to improve the appetite. In French cooking, laurel means "bay tree". In English cuisine, bay leaves are often used as a seasoning ingredient, but they also have other names depending on the part of the world they are coming from: chelery in France, kracherup in Denmark, dalchini in India, shiitake in China, swan plant in South Africa, and tabasco in America, among others. Bay leaves can be found in dried form or as fresh herbs. They have an intense flavor that many people love, but some may find them a little strong. However, if you are used to eating Chinese food, then you know how important those ingredients are so the strength of the flavor is worth it! Fresh bay leaves should not be washed before using unless they have dirt or sand trapped between the leaves.