Bay leaves add a layer of flavor that is subtle but distinct and luxurious. Used in many savory and even a few sweet dishes, they are an important part of a bouquet garni. Bay leaves can be used fresh, but are more pungent and flavorful after having dried for a few weeks. Learn more about these robust little leaves below.
There are two types of bay leaves, the California bay leaf, and the Turkish bay leaf. The Turkish bay leaf is said to have the better, more complex flavor, although it is not as strong as the California type.
The bay laurel tree has been cultivated since the beginning of recorded history but originated in Asia minor.
Ancient Greeks and Romans crowned victors with wreaths of laurel. “Baccalaureate,” means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree.
Laurel was considered sacred to the god Apollo.
Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English thought Bay Leaves brought good luck and warded off evil.
In the middle ages, bay leaves were thought to have magical powers, and were believed to induce abortions.
Bay leaves are used for many medicinal uses. They contain parthenolides, which are effective in treating migraines and headaches. They are also used to treat high blood pressure, bacterial and fungal infections, and gastric ulcers. Bay oil is used for bruises and sprains.
When dried, bay leaves are an olive green. When dried bay leaves have turned brown, it is a sign that they have lost their flavor.
Bay leaves are best used in soups, stews, savory sauces, bouillons, and many fish, meat and poultry dishes. However there are a number of desserts that call for bay leaves. They call for fresh leaves and are paired with very sweet flavors like banana or caramel.
Although they are not poisonous, bay leaves are very difficult to digest and should be removed before serving your dish unless they are added to food crushed or ground.
