Invariably almost every recipe for a hearty soup or stew includes the addition of a bay leaf or two. The leaves of the evergreen bay laurel tree, Laurus nobilis, native to the Mediterranean, is frequently used to flavor soups, stews and braises and enhances meat, seafood and vegetable dishes. It is an important component in numerous cuisines across the Mediterranean, as well as in French, Thai, Indian, Pakistani and Arabian kitchens. There are two major varieties: Turkish and Californian and although the Turkish is considered more flavorful, the Californian is stronger and thus halved as an ingredient in recipes.
Ironically the fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. Subsequently they then become stiff and rigid even during cooking and if ingested can be abrasive to the digestive tract.
Historically the bay leaf has been used in a number of interesting ways. It has a long standing reputation with herbalists and has been employed to improve digestion and reduce flatulence. And a bay leaf rinse is also considered as a treatment for dandruff. Bay leaves were used to recognize achievement in battle, in sport and in academics as a crown of garlands of bay leaves were given to those being honored. Another more practical use of bay leaves is to scatter them in the pantry to repeal insects and vermin. It is thought to be useful in discouraging meal moths, flies, roaches, mice and silverfish. It also inhibits the growth of certain molds.
Sounds like good stuff to have around the house! And when you've cooked up a good meal with it you can wear some in your hair to recognize your achievement...
No comments:
Post a Comment