公開日: 2013/05/19
Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) is somewhat similar in appearance to the leaves of bay laurel, but is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder.If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. They also contain the essential oil eugenol.Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes. The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract). Thai cuisine employs bay leaf (Thai name bai kra wan) in a few Arab-influenced dishes, notably massaman curry.
In Indian and Pakistani cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavor. They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay (laurel) leaves are frequently packaged as tejpatta (the Hindi term for Indian bay leaf), creating confusion between the two herbs.Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable.Indian medicine: In Indian medicine, the leaf and fruit are believed to facilitate menstruation when taken orally. The fruit may also treat diarrhea and conditions of abnormal vaginal discharge. The oil is included in topical treatments for dandruff and rheumatism. The leaves may be used to prevent or treat infections, as a digestive aid, to induce sweating, as a sedative and as a gargle to soothe a sore throat.European medicine: The leaves may have been burned to fend off plagues. For sprains, a poultice of the leaves steeped in oil may have been considered to relieve pain. The fruit is purportedly taken orally to speed childbirth. In England, a hot water extract of the fruit has been reportedly used to stimulate menstruation. In Italy, there are many reported uses for bay leaves and fruits. An infusion of the leaf may be drunk to improve digestion or sleep. Drinking an ethanol and water extract is believed to treat an upset stomach. The fruit might be used as a laxative. The essential oil may be used topically to soothe bruising and hemorrhoids. A blend of olive oil and dried bay fruit soaked in alcohol might be applied to painful joints. A decoction of the dried leaves may be a topical treatment for inflammation. A poultice of bay leaves might be applied to insect bites. A leaf infusion may also act as an antispasmodic, sedative and digestive.
In Indian and Pakistani cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavor. They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay (laurel) leaves are frequently packaged as tejpatta (the Hindi term for Indian bay leaf), creating confusion between the two herbs.Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable.Indian medicine: In Indian medicine, the leaf and fruit are believed to facilitate menstruation when taken orally. The fruit may also treat diarrhea and conditions of abnormal vaginal discharge. The oil is included in topical treatments for dandruff and rheumatism. The leaves may be used to prevent or treat infections, as a digestive aid, to induce sweating, as a sedative and as a gargle to soothe a sore throat.European medicine: The leaves may have been burned to fend off plagues. For sprains, a poultice of the leaves steeped in oil may have been considered to relieve pain. The fruit is purportedly taken orally to speed childbirth. In England, a hot water extract of the fruit has been reportedly used to stimulate menstruation. In Italy, there are many reported uses for bay leaves and fruits. An infusion of the leaf may be drunk to improve digestion or sleep. Drinking an ethanol and water extract is believed to treat an upset stomach. The fruit might be used as a laxative. The essential oil may be used topically to soothe bruising and hemorrhoids. A blend of olive oil and dried bay fruit soaked in alcohol might be applied to painful joints. A decoction of the dried leaves may be a topical treatment for inflammation. A poultice of bay leaves might be applied to insect bites. A leaf infusion may also act as an antispasmodic, sedative and digestive.
http://ja.wikipedia.org/wiki/%E3%83%8B%E3%83%83%E3%82%B1%E3%82%A4%E5%B1%9E
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ニッケイ属
ニッケイ属（ニッケイぞく、肉桂属、Cinnamomum）とは、クスノキ科に属する常緑の木本から成る属。分布は熱帯から亜寒帯までで、およそ300種以上が属する。ニッケイ属に属する木には芳香性の成分を持つものが多く、クスノキからは樟脳、シナモンの樹皮やニッケイの根からは香料や香辛料として有用な肉桂（シナモン）が採れる。
薬効
シナニッケイの樹皮は桂皮（けいひ）と呼ばれる生薬であり、日本薬局方にも収録されている。これは、体を温める作用、発汗・発散作用、健胃作用があり、多数の方剤に配合される。若い枝の桂枝（けいし）も桂皮と同様に作用があるが、こちらは日本薬局方には収録されていない。
日本には、ニッケイ（肉桂）が徳之島、沖縄島、久米島及び石垣島に自生しており[1]、根皮を桂皮の代用として用いる（局方外品扱い）。
桂皮を含む漢方方剤は、十全大補湯、八味丸、木防已湯など。
桂枝を含む漢方方剤は、葛根湯、安中散、柴胡桂枝湯など。
http://ja.wikipedia.org/wiki/%E3%82%AF%E3%82%B9%E3%83%8E%E3%82%AD
クスノキ（樟、楠、Cinnamomum camphora）とは、クスノキ科ニッケイ属の常緑高木である。一般的にクスノキに使われる「楠」という字は本来は中国のタブノキを指す字である。別名クス、ナンジャモンジャ（ただし、「ナンジャモンジャ」はヒトツバタゴなど他の植物を指して用いられている場合もある）。
暖地で栽培される変種としてホウショウがある。食用となるアボカドや、葉が線香の原料となるタブノキ、樹皮が香辛料などに利用されるシナモンは近縁の種である。
生育地
世界的には、台湾、中国、ベトナムといった暖地に生息し、それらの地域から日本に進出した。(史前帰化植物)
日本では、主に、本州西部の太平洋側、四国、九州に広く見られるが、特に九州に多く、生息域は内陸部にまで広がっている。生息割合は、東海・東南海地方、四国、九州の順に8%、12%、80%である。人の手の入らない森林では見かけることが少なく、人里近くに多い。とくに神社林ではしばしば大木が見られ、ご神木として人々の信仰の対象とされるものもある。
日本最大のクスノキは、鹿児島県蒲生八幡神社の「蒲生の大楠」（幹周24.2m）で、幹周の上では全樹種を通じて日本最大の巨木である。他に、特にクスノキが多い神社として、福岡県宇美八幡宮（国指定2本/県指定25本、幹周5m-9.9m 9本、10m-14.9m 1本、15m以上 2本）、愛媛県大山祇神社（国指定38本/県指定1本、幹周5m-9.9m 10本超、10m-14.9m 2本、15m以上 1本）が挙げられる。
台湾には和社神木という世界最大級のクスノキがあり、幹周16.2m、樹高44mを測る。この樹は太い主幹が20m以上も立ち上がる他にあまりない樹形をしている。
利用
全体に特異な芳香を持つことから、「臭し（くすし）」が「クス」の語源となった。「薬（樟脳）の木」が語源とする説もある。またそのことや防虫効果から元来虫除け（魔除け：アジア圏では古来から虫（蟲）は寄生虫や病原菌などの病魔を媒介すると考えられていた）に使われたくす玉（楠玉）の語源であるという説もある。材や根を水蒸気蒸留し樟脳を得る。そのため古くからクスノキ葉や煙は防虫剤、鎮痛剤として用いられ、作業の際にクスノキを携帯していたという記録もある。また、防虫効果があり、巨材が得られるという長所から家具や飛鳥時代の仏像にも使われていた。
枝分かれが多く直線の材料が得難いという欠点はあるが、虫害や腐敗に強いため、古来から船の材料として重宝されていた。古代の西日本では丸木舟の材料として、また、大阪湾沿岸からは、クスノキの大木を数本分連結し、舷側板を取り付けた古墳時代の舟が何艘も出土している。その様は、古事記の「仁徳記」に登場するクスノキ製の快速船「枯野」の逸話からもうかがうことができる。室町から江戸時代にかけて、軍船の材料にもなった。
クスノキの葉は厚みがあり、葉をつける密度が非常に高いため、近年交通騒音低減のために街路樹として活用されることも多い。
