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 The bay
tree is native to Asia Minor, from where it spread to the Mediterranean
and then to other countries with similar climates. Bay leaf is the general name
for leaves of evergreen sub-tropical bush that grows in Albania, France,
Greece, Spain and other warm countries with
the marine climate.
As we
remember from Roman history, poets, emperors and heroes wore wreaths of laurel
leaves. The Greek word for laurel stands for dhafni, named for the myth of the
nymph Daphne, who was turned into a laurel tree by Gaea, who changed her to
help her escape from Apollo. The tree became the symbol of honor which is still
continued today; we have poet laureates while bacca-laureate means «laurel
berries» to mean the completion of a bachelor degree. Doctors were also crowned
with laurel leaves to consider a cure-all. Triumphant athletes living in
ancient Greece
were also awarded with laurel garlands which are given to Olympic Games winners
since 776 BC. Yet, today, grand prix winners are festooned with laurel wreaths.
The leaves
of this aromatic tree are used in cooking for many centuries by many cultures
to give the dishes the unique aroma and taste.
The
scientific name for this tree is Laurus nobilis L. or bay laurel. Being the relict
plant that grew in the tertiary periods, the bay laurel lives till 400 years.
The trunk of the bay tree is smooth with dark-grey rind, and the thick-branched
crown is dark-green, coriaceous, mere, rigid, alternate, bare, smooth-edged
leaves often of oval or lanceolate shape. The leaves are dark-green on the top,
and the color is lighter in the bottom.
The typical
taste of the bay leaf is given thanks to the aromatic oil contained in the
leaves, bitter taste and tanning agents. And the bay leaf has specific bitter
taste and weak spicy aroma. Bay leaves
are picked up in November to February, and after the leaves are dried in the
shadow in thin layers. The quality bay leaf is the one that is appropriately
dried, while the leaves are safe, elastic and of light-green color.
Grayish shade
on the bay leaf is not allowed, and it happens because the leaves were wrongly
dried. If dried properly, the bay leaf retains all useful properties after they
are dried unlike many other plants.
The bay
leaves dried are kept in the place away from the direct sunlight, in air-proof
container or the closed package.
Aroma and
taste of bay leaves are still wholesome and fresh within two years providing
the drying process was made properly. Matte green or olive leaves are the sign
of proper dry and storage. If the bay leaves get darker with brown tints, it is
the sign that the leaves were stored for a long time and flavors reduced. The
bitter taste of the bay leaf is quite specific, and experienced cooks recommend
that you use this seasoning carefully in the small portions.
The bay
leaf is put into the dish 10 to 15 minutes before it is ready, and then it is
removed before you serve the table. The bay leaves may be used as ground leaves
or crushed in a powder.
Te bay leaf
is commonly used when cooking sour dishes, borsch, soups, roasting meat, cooking
fish and stewing mushrooms.
The bay leaf
is very often used in preservation purposes. The bay leaf gives the aromatic
and favorable taste to pickles, sauces, bouquets garnis, and stews. When preserving
the vegetables, one to two small leaves are enough for a single jar.
Bay leaf is
also used to salting herring and pickling of vegetables. The wholesome feature of
the bay leaf is that it is a good appetizer and digester. On the top of it, the
bay leaf contains phytoncids that are favorable for the immune system.
Also the bay
leaf is widely practiced as a folk remedy with the purpose to purify the
organism, and clear it from waste and salts. Thanks to such a cleaning, a
person feels better and the chronic fatigue fades. The extract of the bay leaf helps
to remove pains in joints and significantly improves the health status of the
person with the diabetes mellitus, helping the body process insulin more
efficiently, which leads to lower blood sugar levels.
Thanks to the
high concentration of tanning agents, the bay leaf helps to get rid of high foot
perspiring. To achieve this, you need to take a foot baths two to three times a
week adding some extract of bay leaf.
The aroma
substances containing in the bay leaf are believed to inhibit development of
the tubercle bacillus. Its aroma is a good means to remove moth, and various pests.
The cooks often add the bay leaf into the jars with cereals or other food stuff
to protect from other pests.
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