"Bay leaves come from Mediterranean bay laurel trees. They're deliciously aromatic, expressing notes of thyme, pepper, clove, and oregano. That's the reason we cook with bay leaves - they're not fun to chew, so we remove them from dishes before serving, but before they go, they impart herbaceous, earthy, spiced qualities. Right there, you have a reason to use bay leaves as a deodorizer."
"Baking soda is absorbent enough to suck up excess moisture and unpleasant smells from the air, and it neutralizes acidic and alkaline compounds that cause those odors. Adding bay leaves to sodium bicarbonate then layers on a lovely aroma on top of the neutralizing it performs. Place bay leaves into a cup of baking soda and put that wherever you want to lower indoor humidity and get rid of odors. Plus, bay leaves are antimicrobial and antifungal thanks to a compound they have called eugenol."
Bay leaves originate from Mediterranean bay laurel trees and release aromatic notes of thyme, pepper, clove, and oregano. Baking soda absorbs excess moisture and neutralizes acidic and alkaline compounds that cause odors. Combining bay leaves with baking soda layers a pleasant herbal aroma onto baking soda’s neutralizing action. Placing bay leaves in a cup of baking soda lowers indoor humidity, freshens the air, and helps deter insects. Bay leaves contain eugenol, giving them antimicrobial and antifungal properties that aid pantry preservation. The combination is inexpensive, chemical-free, and simple to prepare for routine household deodorizing and pest-repellent use.
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