Bay leaves are most often seen in their dried form, but can be used fresh. The bay leaves favored for culinary use is from the Grecian laurel tree botanically known as Laurus nobilis.
Bay leaves are bitter and sweet in taste. Used since Roman times, when it symbolize victory and greatness and was used to crown emperors, poets, and writers, the bay leaves is a compulsory ingredient in all European and Mediterranean cooking for flavoring stocks, sauces, soups , pickles , preserves, meats and vegetables.
It is also an essential part of a bouquet gami, the classic herb combination of bay leaf, thyme and parsley.
In England there is a tradition of using bay leaves to flavor custard and rice puddings. Bay adds a subtle, spicy taste.
Bay leaves are also regarded as an appetite stimulant with digestive qualities. Bay leaves contain the oils rutin and furocoumarin, which are stimulants for the skin.
Bay leaves from Mediterranean
A traditional tea of bay leaves known as ‘Italian Grandmother’s Cure’ was used to calm colicky babies and was thought to be good for anyone who had a gassy or upset stomach.
Bay leaves for flavoring food
