About Bay Leaf

The bay leaf is one of the oldest spices in the world and refers to the leaves of the laurel bay plant. They are picked, then dried for couple of weeks in order for their full flavor to flourish. Whole bay leaves are often used for flavoring various soups and stews while crushed leaves can be used to season meats and vegetables.

History

Bay leaves are originally from Asia Minor, and from there were traded and expanded into Mediterranean, where they became widely used and traded in ancient Greece and Rome.

Identification

Bay leaves are green and glossy, though when dried, the green is less intense and tinged with brown. They grow to about 3 inches in length.

Taste

Bay leaves have a strong, pungent and bitter taste. They are typically not eaten directly, but instead added so that their flavor steeps into the food.

Culinary Use

Dried bay leaves are used in small amounts, since their flavor is so intense. A single leaf or two is enough for stews and soups, while a single crushed bay leaf provides plenty of seasoning when applied directly to a meat or vegetable.

Storage

Bay leaves should be stored in an airtight container out of light. If stored correctly, they can retain their flavor for two years.

References

• Culinary Cafe - Bay Leaves
• Encyclopedia of Spices - Bay Leaves

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[MyJB]

on 11/4/2009 Wow! Didn't know this about bay leaves, especially the length of time that they can be stored. Amazing! 5*