The laurel is a conical-shaped tree or shrub, with aromatic, narrowly ovate, shiny and dark green leaves, up to 10cm long. In spring, it produces 5mm greenish-yellow flowers, collected in bunches, followed by ovoid black berries on the female plants. Cultivated in the Mediterranean regions, it is appreciated for the aromatic leaves used in cooking, which contain essential oils with diuretic, sudorific and antispasmodic properties. The fruits are used in perfumery and for the production of soaps. The laurel traditionally symbolises glory and affirmation. Conical-shaped tree or shrub, with aromatic, narrowly ovate, shiny leaves, usually dark green in colour, up to 10cm long. In spring, greenish-yellow flowers appear, 5mm wide, collected in bunches, followed, on the female plants, by the largely ovoid black berries, up to 1.5cm long. The name of the genus has uncertain origins; some authors propose the derivation from the Celtic laur, meaning green, others from the Latin laudo, since the plant was used to weave crowns and celebratory ornaments. Laurel is cultivated in all regions with a Mediterranean climate, where it also grows spontaneously: for this reason, its original range is uncertain. The highly aromatic leaves contain around 3% essential oils and are used in the kitchen to flavour foods. Due to this, they are an ingredient in many liqueurs and are used in popular medicine for their diuretic, sweat-reducing and antispasmodic properties. The fruits contain, like the leaves, essential oils and 25% fat which is used in perfumery and soap production. Finally, note that the laurel, traditionally, is a symbol of glory and affirmation. In fact, the university “degree” derives its name from it.