BAY LEAF – A DRIED HERB THAT LEAVES A LONG LASTING AROMA

 

The bay leaf is an aromatic leaf commonly used as an herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form.

 Bay leaf can add something extra to most savory dishes and may have health benefits. Bay leaf (also known as laurel) is a spice commonly used to flavor soups and meat dishes for its light, herbal flavor. It is sometimes sold in stores in a powder or as a fresh leaf, but it is most often found as a dry, whole leaf.

 Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma. Bay leaves are used in various cuisines around the world, including Indian, Filipino, European, and Caribbean. They are typically used in soups, stews, meat, seafood, and vegetable dishes. Many cuisines, including Greek, French and Indian, depend on the bay leaf for its ability to transform simple ingredients.

 IN HISTORY:

The medicinal uses of the herb were always important; it was used as often as garlic to protect against epidemics. Considered an anti-rheumatic, it was drunk as a tea and used in baths. The Romans used bay leaves and berries for the treatment of liver disorders.

 BENEFITS OF BAYLEAF:

Bay leaf benefits include helping prevent candida, fight infections due to its antimicrobial and antioxidant properties, heal wounds, potentially fight cancer, support metabolic health, and aid in digestion.

 WHY “no” TO INTAKE?

Bay leaves sold at grocery stores are safe for cooking and technically edible. However, they are stiff and bitter and not meant to be eaten. Typically, they are added to a dish, allowed to simmer, and then removed before serving. Most commonly, bay leaves are used in stocks, soups, and stews.

 That said, while bay leaves are technically edible, you won't want to eat them. They are stiff and remain so even through the cooking process. Bay leaves are hard to chew and not pleasant to consume. Eating them could scratch the mouth or esophagus, and this could be uncomfortable (or worse).

 Eating the whole, intact leaf is likely unsafe. The leaf can't be digested, so it remains whole while passing through the digestive system. This means it can become lodged in the throat or pierce the lining of the intestines.

 BAY LEAF CAN BE GROWN AT HOME?

Bay leaf plants can be grown at home with cuttings. Get a cutting from a healthy bay leaf plant, make sure it is 4-6 inches long. Get a pot with drainage holes at the bottom.

 LIFE OF A BAY LEAF:

Fresh bay leaves are going to give you more of a flavor boost, but they'll only last about a week if you store them properly (in a sealed bag in the fridge). Dried bay leaves, however, will stay good for several years if you keep them tightly sealed in a cool, dark place.

 BAY LEAF IN INDIA:

 Bay leaves form one of the main ingredients for the Indian Spice Powder, Garam Masala, that is mainly used in a lot of Punjabi cooking.  In Indian cuisine, the leaves are also often used whole while tempering for vegetable dishes like subzis or even dals and removed before serving.

 Indian Bay leaves give a taste more similar to cinnamon. They are most often used in biriyani dishes and as one of the ingredients of garam masala. Ground bay leaves can be substituted for whole leaves and therefore do not need to be removed before eating the dish, but it is much stronger so less will be required.

But we think their real usefulness is in the kitchen, lending a warm undertone to soups, stews and sauces. The bay leaf is a sturdy herb that benefits from long cooking. It's best when boiled, simmered, stewed, or steeped. That's when the bay leaf's delicate flavor and subtle aroma really shine.

 POPULAR ONE:

Turkish bay leaves are the best in the world. Though not as strong as the California variety, they have a natural depth of flavor that the California bay leaves can't hope to match. Bay leaves grow wild on the hilly mountains of western Turkey in the area around Izmir (Smyrna).

 SPECAL FEATURE:

A popular spice used in pickling and marinating and to flavour stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil, the principal component of which is cineole.

 

 Bay leaf because of its hard texture is left out but its aroma lasts long enriching our taste buds. Do share it in comments the special dish you prepare using bay leaf.