Aromatic Bay Leaf Use

Bay Leaf Use

Bay leaf is the aromatic leaf of the laurel tree. On their own, they have a strong and distinctive fragrance and flavor, but their main strength lies in integrating the various flavors in a culinary creation, while adding depth and richness to it. It’s one of the oldest known herbs in Europe, and is native to the Mediterranean region.

History of Bay Leaf

The United States has its own variety, the Californian bay laurel, and is grown in Georgia and the Carolinas. The Indian bay leaf has a rather different flavor, and was a favored ingredient in the delicacies of the Moghuls, who valued grandeur and perfection not only in their architecture – take the Taj Mahal – but also in food. In ancient Greek and Rome, heroes were crowned with wreaths woven from bay leaves – and this is also from where we get the rather quirky phrase, “resting on his laurels”!

Bay Leaf in Cooking

Bay leaf makes excellent seasoning for poultry, fish and meat. Bay leaf comes together with parsley and thyme resulting in the subtle yet flavorful blend known as Bouquet Garni, and enhances the taste of any stew, soup or sauce it is introduced into. It is an important ingredient in many French, Moroccan and Turkish dishes.

Health Benefits of Bay Leaf

The essential oil of the bay leaf is a constituent of perfumes, and can be used as a massage oil to relieve muscular soreness and enhance circulation, and is also used in tonic formulations to combat hair loss.

References:

“Growing and Using Herbs and Spices” by Milo Miloradovich (book)