The dark-green lanceolate leaves of the sweet bay tree (also known as the bay laurel or sweet laurel) are widely used as a seasoning. In ancient Greece, the laurel was dedicated to Apollo, god of light, and victorious athletes and renowned artists were crowned with laurel wreaths.

Although a number of trees and shrubs bear the name "laurel" (e.g., mountain laurel, dwarf laurel), many of them do not in fact belong to the laurel family.

An evergreen indigenous to the Mediterranean basin, the "true" laurel, or sweet bay, grows to a height of 3-6 metres. Its oval leaves, which are smooth, firm, and shiny, are about 5-10 centimetres long. The tree's clusters of tiny greenish yellow flowers produce shiny blue-black berries. Bay leaf has been used as a seasoning ever since the 1st century A.D.

Nutritional Value

Bay leaves and berries are known for their numerous medicinal properties. They are believed to be antiseptic, digestive, expectorant, and antirheumatic. The essential oil, which contains bitter elements and tannins that can be toxic in high doses, is used to produce an ointment that is said to be effective for soothing sprains and bruises.

Buying

Dried bay leaf should be light green.

Storage

Freshly picked leaves are dried in the dark so they keep their flavour. Dried bay leaf can be kept for a year in a sealed container stored in a dark place.

Using

Bay leaf can be used whole or in flakes, fresh or dried. For cooking purposes, it is normally used dried, as the fresh leaves are bitter. Even dried bay leaf is highly aromatic. Use it sparingly; often a single leaf is enough. The longer the leaves or flakes are cooked in liquid, the more taste they impart to the dish.

Bay leaf is used to flavour sauces, soups, stews, meat, poultry, fish, vegetables, legumes, pates, marinades - in short, almost anything, but especially simmered dishes. The ground seasoning is used in stuffing's and marinades.

Along with parsley and thyme, bay leaf is an essential ingredient of bouquet garni. Always break a bay leaf in half before adding to a dish. The flavour will be stronger and more pronounced.

To make herbal tea, boil a few dried leaves in a cup of water for 2-3 minutes and let the mixture steep for 10 minutes.

Other Notes