Bay Leaves
The laurel wreath was used to crown the victorious in ancient Greece and Rome. The term 'baccalaureate' is used to honor scholars and poets with garlands made from the bay laurel tree. The Romans believed that the leaves of this tree protected them from thunder. It was also thought to be a protection from the plague. Italians and the English believed that bay leaved brought good luck. The bay leaf or the Laurus nobilis L belongs to the family Lauraceae. The tree that bears bay leaves is 15 to 20 meters in height.
It exists more commonly as a shrub, though. The upper surface is shiny, while the lower surface is a dull olive or brown color. There is a prominent rib with veins visible on this lower surface. The leaves when crushed emit a delicate and fragrant aroma. The leaves are 2.5 to 7.5 cms long and 1.6 to 2.5 cms wide. It is elliptical in shape.
The bay leaf tree grows abundantly in the Mediterranean region. It is cultivated in Europe, America and the Arabian countries. Fresh leaves have a very mild aroma, and the leaves develop their full flavor only several weeks after they have been picked and dried. India does not grow this as a commercial crop. Besides the Laurus, which is the most common bay leaf, there are 3 more kinds of bay leaves: the California bay leaf which is known as the California laurel, or the Oregon myrtle. It is similar to the Mediterranean bay leaf, but has a stronger flavor. The Indian bay leaf is similar to the cinnamon bark in fragrance and taste, but much milder.
The leaves of the Indonesian bay leaf tree, or the Indonesian laurel are used in the dry form, although the fresh leaves give the right flavor. The bay leaf is a herb used in flavoring soups, stews, meat, fish, sauces, braises and pâtés in Mediterranean cuisine. Not only is the leaves aromatic, but they act as a stimulant and as a narcotic. The essential oil is used in the traditional medicine of various countries. The oil also has anti-microbial, anti-fungal and anti-ulcerogenic properties.
Using a couple of bay leaves in any food preparation gives a delicate flavour, and makes a masterpiece, as it were, out of a simple dish. Since it is the dried leaves that are used in cooking, the leaves have to be given enough time to infuse into the food. Thus, it is added right in the beginning and you will see that as the soup or stew, or whatever dish it is that you are cooking, as it slowly simmers, the bay leaves emit their fragrance and taste. Bay leaves must be stored in an air-tight can so that it does not lose its smell or flavour.
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