(Laurus nobilus)
The Basics:
Bay leaves come from bay laurel trees, which are native to the Mediterranean region. With firm, dark-green leaves and eggshell-colored blossoms, the bay laurel tree is a beauty to behold, and it emits a sweet, warm scent. Fresh or dried, bay leaves are commonly used to add complexity of flavor to stocks, stews, and soups.
Planting Instructions:
Bay laurel trees are expensive because they are very hard to cultivate. Challenging to grow from cuttings, they are still more challenging to germinate from seeds. The best way to cultivate your own bay tree is to cut six inch stems of bay leaves from as close to the trunk as possible in late summer or early autumn. Plant cuttings in medium-sized seeding pots, and keep pots indoors and well watered throughout the winter. In a little over a year, cuttings should be forming roots and ready for replanting out of doors.
Fun Facts:
The Greeks crowned their heroes with wreathes of bay leaves to symbolize victory and high achievement. A title signifying honor and distinction, the word “laureate” refers to this practice; those crowned with bay laurel leaves are “laureates.”
Nutritional Properties:
Bay leaves have long been thought to have protective properties. In ancient times, bay leaves were burned to protect against infection, and later, the aroma of bay was believed to ward off the plague. Nowadays, a few bay leaves in grain or flour bins can be used to prevent insect infestations, but be wary–this form of insect deterrent might leave your baked goods tasting strongly of bay.
How to Use:
Bay leaves are commonly tossed whole and unadorned into simmering pots of stock and stew, but they are also a classic component of a bouquet garni, a small bundle of herbs, tied with a bit of string or twine, and used in French cooking to flavor favorite stove-top dishes. Traditionally including parsley and thyme as well as bay leaves, the bouquet garni is removed before the meal is served, allowing fresh herb flavor to subtly permeate a dish without overwhelming it. Even when you aren’t using a bouquet garni, you always want to be sure to remove bay leaves from a dish before service. Symbols of victory and honor, bay leaves are in the kitchen to add flavor not to be chewed on!
