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Also known as- Laurus nobilis. Identified in specialty cookbooks as sweet laurel, dafni (Greek), lager (Swedish), Laurbr (Danish), laurier (Dutch), lauro (Italian), lavr (Rusian), yue gui (Mandairin), and yuht gwai (Cantonese).
Introduction
The leaf of the bay laurel, a native shrub of the lands surrounding the northern and eastern shores of the Mediterranean, has a mythic history. Ancient mythology recounts that Apollo pursued the uninterested nymph Daphne. Apollo stalked Daphne until the gods granted her protection by turning her into a bay tree. In the Greek language, the herb is still called "dafni."
Romans considered the bay tree the best protection from thunderstorms. As recently as the beginnings of the American era, superstition held that when bay trees died, disaster followed.
The greatest commercial production of bay leaf today is in Turkey. Bay laurels do not withstand heavy frost but require hot, dry summers for production of concentrated essential oils. In the US, the plant is best suited to interior southern California, although smaller specimens can survive as far north as Oregon. The bay leaf from California is oilier and more pungent than Turkish bay leaf.
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Constituents
Mostly 1,8-cineol, with smaller amounts of alpha- and beta-pinene, phellandrene, linalool, geraniol and terpineol.
Parts Used
Dried leaf whole or broken
Typical Preparations
Whole or crumbled added to cooking, teas.
Bay Leaf in Cooking
Bay leaf makes excellent seasoning for poultry, fish and meat. Bay leaf comes together with parsley and thyme resulting in the subtle yet flavorful blend known as Bouquet Garni, and enhances the taste of any stew, soup or sauce it is introduced into. It is an important ingredient in many French, Moroccan and Turkish dishes.
Health Benefits of Bay Leaf
The essential oil of the bay leaf is a constituent of perfumes, and can be used as a massage oil.
Precautions
None.
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