Bay rum Pimenta racemosa, is a tree native to the West Indies. This tree belongs to the same genus as allspice, both members of the myrtle family Myrtaceae. The tree contains essential oil used in lotions and colognes. The fragrant oil superficially resembles clove oil, another tree in the myrtle family. The name bay "rum" comes from the former practice of distilling bay in rum and water. It is not the rum sold in liquor stores. This slow-growing, columnar tree reaches a mature height of 20 ft. The tree is considered, a magical plant with healing properties. When you rub the leaves, the fragrance lingers on your fingers all day long. Grow this tree in full sun or light shade, and provide regular watering. We also have Pimenta racemosa var. citrfolia "Lemon Scent" (Lemon Bay Rum Tree) this hard-to-find variety differs in fragrance from regular Bay Rum. This variety has a strong lemon and Bay scent, very pleasant and relaxing.
Bay Laurel Tree Laurus nobilis is an excellent shrub for hedges and a favorite for topiary. Bay Laurel can be trained as a standard or allowed to grow as a spreading shrub. In cooler regions, grow in a container and bring indoors in winter.The leaves and berries of bay laurel contain several essential oils such as eugenol, cineol and geraniol, the oils account for the distinctive spiced aroma. An oil pressed from the berries was once a popular liniment for arthritis and sore muscles, and still is used in perfumes, candles and soaps.The popular culinary seasoning, bay leaf, is used extensively in French, Italian, Spanish and Creole cooking. Cooks flavor soups, stews, sauces, marinades, fish and poultry. Be sure to always remove the bay leaves before serving. Leaves are sharp and can cut the mouth. Pick your bay leaves early in the morning, dry quickly under some weight and they won't curl up on you. Keep your dried leaves fresh by storing them in a tight jar.
Cinnamon comes from the bark of the cinnamon tree (Cinnamomum zeylanicum), a member of the Laurel Family. The fragrant spice is obtained from the ground inner bark of the trunk and branches.Thisevergreen shrub/tree with its dark, aromatic and leather like leaves can be cut back twice a year to obtain cinnamon. When new sucker shoots develop, the bark from long slender shoots is harvested to make ground cinnamon. The leaves can be used to make a spiced tea. Cinnamon is very popular as a spice and it is used in candy and incense. Cinnamon oil extract has many uses in folk medicine.
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