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| HERBS & SPICES |
| BAY LEAVES |
Description Bay Leaves, also known as Laurel, come from evergreen tree, sweet bay, which is botanically known as, Laurus nobilis. The elliptically shaped leaves are light green in color, glossy and grow up to 3 inches long. The leaves are brittle when dried. They have a distinctively pungent, aromatic, spicy and a bitter flavor.
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Origin Bay Leaves are grown in Mediterranean region. In Ancient Greece and Rome, victors were crowned with the wreaths of bay leaves. Champions of the Olympic games wore garlands of bay leaves. The word "baccalaureate" means "laurel berries" and signifies the successful completion of one's studies and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague.
Use Bay Leaves are used in hearty homestyle cooking such as stews, stocks, soups, marinades, tomato dishes, meats and pickles. A Bay Leaf can be added to these dishes for a more spicy pungent aroma and flavor. It is a staple in American kitchen. It is also used in Mediterranean, French, Turkish and Moroccan cooking in spice blends like bouquet garni and curry blends. The leaves also flavor classic French dishes such as bouillabaisse and bouillon. You can also alternate whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking, however, be sure to remove Bay Leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew. |
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