Cherry Laurel

Other Names: 

Scientific Names: Prunus Laurocerasus

Common names: Cherry-Bay, Common Laurel, Laurier-armande

Ayurvedic names:

Chinese names:

Bangladesh names:

Arabic names:    الكَرَزُ الغارِيُّ (al karaz al ghaari)

Rain Forest names:

Family: N.O. Rosaceae

Approximate Number of Species Known:

Common Parts Used: Leaves

Collection: Early autumn

Annual/Perennial: Perennial

Height: 15 to 20 feet

Actions:  Sedative, narcotic, 

Known Constituents: Prulaurasin, 0.1 per cent of hydrocyanic acid

Constituents Explained:

Description:   (please note: this is the general characteristics –  colour, flavor etc)

Traditional Use:

Clinical Studies:

Laurocerasus officinalis Roem. is a summer fruit highly characteristic of the Black Sea region. The edible parts of the fruit were tested for chemical composition and antioxidant properties.

Total moisture, ash, protein, sugar, pectin, ascorbic acid, phenolic, and mineral contents of the fruit were determined. The antioxidant activity of the fruit was investigated using TLC plate and ferric thiocyanate methods. 

Its antioxidative character was also tested utilizing hydroxyl, DPPH, and superoxide radical scavenging activity measurements, using BHT, vitamin C, and Trolox as references. Besides being a good source of nutrients, L. officinalis was found to provide a rich source of protective antioxidant compounds. 

Its antioxidant and radical scavenging activities were comparable to or higher than those of the reference antioxidants. It appeared to have high mineral content. In addition, the fruit showed very low contents of Pb, Ni, Co, and Cr, below the detection limits, which is considered to be a good food quality. 

As it is a rich source of protein, sugar, ascorbic acid, minerals, and antioxidants, L. officinalis is well worth further studies regarding its components possessing important health benefits and inclusion in the daily diet.


Kolayli S, Kucuk M, Duran C, Candan F, Dincer B. “Chemical And Antioxidant Properties Of Laurocerasus Officinalis Roem. (Cherry Laurel) Fruit Grown In The Black Sea Region.” 2003 December.

source material:

Laurel, Cherry

Herb Name:  Laurel, Cherry

Other names:



Common Laurel,


Laurier aux Crèmes,


Scientific name: Prunus Laurocerasus

Family: N.O. Rosaceae

Common part used:

Fresh leaves

Laurel cherry is a dense shrub or small tree, 15-20 ft. tall, with a pyramidal to oval outline. Leaves are firm, textured, evergreen, narrowly Elliptic (Shaped like an ellipse, resembling a flattened circle.) tapered to a pointed tip and equally tapered to the base. Margins are smooth on reproductive trees, with narrow, pointed teeth on saplings and rootsprouts. Upper surface is dark green and shiny, the lower surface lighter and duller. The leaves have a taste suggestive of almond flavoring and are poisonous when eaten. Flowers are white to cream, about 3/16 inch wide, in showy elongate clusters among the leaves, opening from February to April. Fruit is fleshy, but with a thin pulp, black, 1/2 inch long by 3/8 inch wide, egg shaped with a small tip, and persistent through winter. Bark is thin and easily damaged from mechanical impact; grow mostly upright and will not droop; not particularly showy; should be grown with a single leader; no thorns.

The leaves are used for flavouring, but should be used with great care, owing to the risk of poisoning. Cherry-Laurel Water has been used in Paris fraudulently to imitate the cordial called Kirsch. The most active essence is reserved for perfumery. 

Medicinal Uses: The water is a sedative narcotic, identical in its properties, to a diluted solution of hydrocyanic acid, but of uncertain strength