Laurel (Laurus canariensis)

A tree of the Lauraceae family, 6 to 20 metres tall, with persistent aromatic leaves, umbels gathered in axillary clusters, usually shorter than the petioles, and ovoid berries that are black, rarely yellow. It yields a pale timber, inferior to that of the other Madeiran Lauraceae, and its leaves are used as a seasoning in cooking.

An oil was formerly extracted from the berries and used to light the poor houses of the countryside. It was prepared by boiling the berries and then pressing them in a cloth bag in small wooden presses. Being lighter than the rest of the liquid, the oil floated on top and was easily drawn off from the vessel in which the operation was carried out.

The laurel is found in the first, second and third zones of Madeira, but in the last it is a small tree. It once grew wild on Porto Santo (‘holy harbour’), where it died out, but it is now cultivated on that island.

The royal decree (alvará) of 14 September 1651 laid down that only the Count of Vimioso, donatary (donatário) of Machico, might sell and ‘ship out of the island laurel berries and buy them from private persons. See Lauraceae and Madre de Deus (‘Mother of God’).