Laurus Nobilis
Culinary uses:
Also called laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. Bay leaves are used to flavor soups, stews, vegetables and meats. They're generally removed before serving. Overuse of this herb can make a dish bitter. Often used to flavor and braises and pâtés in Mediterranean Cuisine. The bay leaf is useful in hearty, homestyle cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
Tips:
The Turkish bay leaves (1- to 2-inch oval leaves) have a more subtle flavor than the California variety (narrow, 2- to 3-inch leaves).
Storage:
Kept out of light in airtight containers the whole leave will retain flavour for over two years.
bay leaf cry
Description:
The bay leaf is oval, pointed and smooth, 2.5 - 8 cm (1 to 3 in) long. When fresh, the leaves are shiny and dark green on top with lighter undersides. When dried the bay leaf is a
matte olive green.
Origin:
Ancient Greeks and Romans crowned victors with wreaths of laurel. The term "baccalaureate," means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English believed Bay Leaves brought good luck and warded off evil.
Cultivation:
Take 4-6 inches long cuttings in spring when the new growth has hardened a little. The cuttings may not take readily, despite your best efforts. Dip the cut end in rooting hormone and pot in a good rooting medium. Once the plants are growing well, spray with water occasionally to keep the leaves glossy. If kept closely clipped, bay will continue to do well in its container. When transplanting outdoors, choose a sunny location. The ground should be well prepared with compost and bone meal. Can reach 60 feet high in native lands, but seldom reaches 10 feet high when grown in a pot in cooler climates. Spreads to 10-15 feet. Leaves are flat, pointed, and oval, 3 inches long, and dark green and glossy.
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