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DESCRIPTION:
The bay leaf is an aromatic leaf commonly used in cooking.
Bay leaf can be used whole or in a dried or ground form.
Bay leaf, also called laurel leaf, leaf of the sweet bay tree (Laurus nobilis), an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean.
A popular spice used in pickling and marinating and to flavour stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste.
Bay leaf contains approximately 2 percent essential oil, the principal component of which is cineole.
The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking; they are sometimes marketed in powdered form.
Bay has been cultivated from ancient times; its leaves constituted the wreaths of laurel that crowned victorious athletes in ancient Greece.
During the Middle Ages bay leaves were used medicinally.
Bay leaf is an aromatic leaf commonly used in cooking.
Bay leaf can be whole or ground dried pieces of the plant.
Bay leaf is also calling by botonical latin name as (Laurus nobilis) Fresh or dried Turkish bay leaves are used in cooking for their distinctive flavor and fragrance.
Bay leaf should be removed from the cooked food before eating.
Bay leaf is often used to flavor soups, stews, braises and pâtés in Mediterranean and Latin American cuisine.
Bay leaf is very mild and do not develop their full flavour until several weeks after picking and drying.
Turkish Bay Leaf spice used in pickling and marinating and to flavour stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste.
Bay leaf contains approximately 2% essential oil, the principal component of which is cineole.
The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking.
Bay leaf is sometimes marketed in powdered form.
Bay has been cultivated since the ancient times.
Bay leaf is an herb that is commonly used in cooking.
The leaves and oil are also used to make medicine.
People use bay leaf for diabetes, cancer, stomach problems, pain, and many other conditions, but there is no good scientific evidence to support these uses.
Bay leaf can also be unsafe if the entire leaf is taken by mouth.
Bay leaves are the foliage of the bay laurel tree.
These small trees are native to the Mediterranean region where they still grow today.
Green laurel tree with bay leaves
While many other spices and herbs are incorporated into dishes, bay leaves are often added whole to dishes to impart flavor and then removed before serving.
Dried bay leaves are the most common option since they can be easily stored and shipped.
And since many of the flavor compounds present in bay leaves are non-volatile–meaning they don’t evaporate as the leaves dry–dried leaves provide just as much flavor as their fresh counterparts.
Bay leaves are a fragrant, flavorful herb that we often find in Filipino dishes.
Another common name we have for bay leaf is laurel, as it comes from the bay laurel tree.
Many may assume these leaves are only there for presentation or aesthetic purposes; you aren’t even meant to eat it when it appears during meals!
However, although the taste itself isn’t overwhelming, many chefs argue that this herb brings a subtle but deep flavor to many dishes.
In meals like adobo, afritada, and even menudo, bay leaf is an integral ingredient––even if it may not be the star of the show.
Many dishes that include these leaves in their recipes are those that are left to simmer and stew for a long time.
You can usually put Bay leaf about halfway through the recipe, as this is when it is most effective in impacting its flavor and fragrance.
Bay leaf is also effective in emphasizing the other flavors that your dish can bring.
Laurus nobilis is an aromatic evergreen shrub native to the Mediterranean.
The bay tree produces broad, smooth leaves commonly referred to as a bay leaf.
Bay leaves are steeped in centuries of folklore and were incorporated into many legends of ancient Greece.
Bay leaf whole adds savory herbal notes to soups, stews, and sauces, and is commonly paired with other spices like rosemary and thyme.
The leaf of the bay laurel 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."
At the Temple of Delphi, which is dedicated to Apollo, the priestesses would eat bay leaves before divining the future.
Because bay leaves are mildly narcotic, this may have helped induce the trance state.
Even the roof of the temple was thatched bay leaves.
This roofing not only served as a sunscreen, but protection from lightning, disease, and evil spirits.
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 term baccalaureate means laurel berry and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree.
Ever since humans have been using bay leaves, they have been associated with good luck, and warding off evil.
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.
Dried bay leaves can be used whole or crumbled added to cooking or consumed as a tea.
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.
Bay leaf is an important ingredient in many French, Moroccan and Turkish dishes.
NUTRITIONAL PROPERTIES OF BAY LEAF:
A hundred grams of the bay leaf contains:
Calories: 313kCal
Carbohydrates: 74.9g
Protein: 7.6g
Fibre: 26.3g
Fat: 8.3g
CULTIVATION OF BAY LEAVES:
Bay leaf tree was probably first grown in Asia Minor.
Today, the laurel tree grows all over the Mediterranean.
Turkey is one of the main exporters.
Because of its poor resistance to freezes, laurel cannot be grown outdoors in more Northern regions. Contrary to some other originally Mediterranean plants, the common cultivation in medieval monasteries has not lead to more hardy breeds.
Bay leaves are a fragrant leaf from the laurel tree used as an herb.
Bay leaves are available whole—either fresh or dried—or ground into a powder.
The leaves are added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before serving the dish.
They have a floral and herbal scent reminiscent of oregano and thyme and are used more often than any other herb.
Bay leaves come from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. The plants are grown for ornamental use and dried and used in cooking.
The thick and leathery leaves are elongated with pointy ends.
Most often, recipes call for dried bay leaves, which have a slightly stronger scent than fresh.
HOW TO USE BAY LEAVES IN COOKING:
Typically, chefs add bay leaves to the dish while it cooks and then remove the leaves before serving. While the bay leaf flavor may start out harsh with hints of menthol, Bay leaf will mellow as it cooks.
The end result is a subtle flavor that’s reminiscent of black tea, oregano, thyme, and more.
While herbs like basil and cilantro often take center stage when incorporated into a dish, the bay leaf plays more of a supporting role.
Taste a broth or braised meat that was made with a bay leaf and it is unlikely that this herb will be the prominent flavor.
Still, bay leaves help create a well-rounded dish—a skill that can be one sign of a talented chef.
How to Use Bay Leaves:
A bay leaf is a type of aromatic leaf produced by various trees and shrubs in the Lauraceae family (more commonly known as laurels).
Because of their woody, herbal flavor, they’re most often used to impart subtle notes to slow-cooked dishes like soups, stews, and sauces.
However, bay leaves have also seen many other uses throughout history, including pest-repellent, air freshener, and even medicine.
Method1: Cooking with Bay Leaves:
1. Go with dried bay leaves over fresh ones for culinary use.
This is one case where the majority of chefs recommend using a dried seasoning rather than one that's been freshly-picked.
The reason for this is that fresh bay leaves actually come from a different plant altogether (Umbellularia californica, to be exact).
Though they're similar in most respects, these leaves have more of a minty, astringent taste that doesn’t work well with many ingredients.
Fresh bay leaves have a deeper green color and more supple texture compared to dried ones.
The bay leaves sold in the spice aisle of most supermarkets are pre-dried, so you shouldn't have to worry about buying the wrong kind by accident.
2. Add bay leaves to slow-cooking meals.
The next time you’ve got a batch of beef stew, short ribs, or pasta going on the stovetop or in the crock pot, try adding 1 or 2 whole bay leaves.
The dried leaves release their flavor gradually as they heat up, which makes low-and-slow recipes the perfect place to let them work their magic.
Only use whole leaves.
Bay leaves aren’t meant to be eaten, so grinding them up or breaking them into small pieces will only make them harder to fish out later on.
A couple bay leaves could also make a welcome addition to a savory casserole, a braised cut of meat, or a pot of rice, couscous, or risotto.
3. Use bay leaves to lend an earthy richness to soups, stews, and sauces.
Like other slow-cooking methods, simmering is a good way to unlock the bitter, woody, faintly tea-like notes of the little leaves.
The key here lies in the abundant moisture, which serves as a base for the aromatic infusion.
You can throw a bay leaf or 2 into any mixture you please.
However, they work especially well in culinary staples like marinara, béchamel, and curries.
Tip: For a more traditional touch, try putting together your own bouquet garni, a classic French seasoning solution made by bundling an assortment or fresh or dried herbs.
4. Boil or steam fresh foods with bay leaves to enhance their natural flavor.
Try adding 2-3 leaves to the water that you use to cook tender or delicate offerings like root vegetables, greens, and fresh-caught fish and seafood.
They’ll help create a more complex profile without overwhelming your ingredients or interfering with their more subtle qualities.
Feel free to use bay leaves in addition to any other seasonings you like for boiling and steaming, such as lemon, vinegar, olive oil, garlic, ginger, or fresh herbs.
5. Limit the number of bay leaves you use in a given dish.
A single bay leaf goes a long way.
In general, it’s best to avoid adding more than 2 or 3 leaves to whatever you’re cooking.
If you overdo it, you could easily end up overpowering the primary flavors of your dish.
This is especially true when the recipe you’re following already calls for other bitter, smoky, or musky ingredients.
6. Remove the leaves from completed dishes immediately after cooking.
Always keep track of the number of bay leaves you add, and take a moment to confirm that you've retrieved them all before you ring the dinner bell.
Though bay leaves are complementary to a wide variety of foods, they’re not very appetizing themselves.
This is why it’s so important to use whole leaves rather than smaller pieces.
Advise your dinner guests to keep an eye out for stray bay leaves in their meal in case you happened to miss one.
Unlike many other herbs, bay leaves remain rigid even after hours of exposure to intense heat.
For this reason, they could also present a choking hazard or cause minor cuts or abrasions if ingested accidentally.
Method2: Finding Other Uses for Bay Leaves
1. Scatter bay leaves around your kitchen to ward off common pests.
Leave a few dried leaves on the shelves of your pantry or around your dry food storage containers to ward off mice, ants, flies, cockroaches, weevils, and other unwanted critters.
The powerful aroma that makes bay leaves a versatile seasoning also makes them a good natural repellent for small pests.
Crushing or grinding your bay leaves will help strengthen the scent that they give off, making them a more effective deterrent.
You can even hide a couple bay leaves right inside your loose flour or grain if you suspect that your uninvited guests have been making a meal of them.
2. Incorporate bay leaves into a homemade simmering potpourri.
Add 6-8 whole bay leaves to a saucepan or crock pot, along with fresh orange and lemon slices, cinnamon sticks, and whole cloves.
Cover your components with water, then place them on the cooktop to simmer over low heat.
As they warm up, they’ll begin to fill your home with a warm, comforting fragrance.
Simmering potpourris are ideal for providing a sense of atmosphere for afternoon luncheons, teas, holiday parties, and other get-togethers.
You can also combine whole dried bay leaves with other pleasant scents like rosemary, time, oregano, sage, cardamom, allspice, and pine for a more subdued dry potpourri.
3. Experiment with using bay leaf tea as a health supplement.
Many cultures throughout the world have been employing bay leaves against a wide range of maladies for thousands of years.
To try it yourself, steep 3-5 bay leaves in 16 fluid ounces (470 mL) of hot water for about 20 minutes, then transfer the brew to a mug and drink up.
If you like, you can add a cinnamon stick or the juice from 1 or 2 lemons to the concoction to make the finished tea more palatable.
Teas and infusions made with bay leaves are said to aid in digestion, reduce flatulence, promote breathing, soothe aches and pains, and even improve diabetes symptoms.
If the idea of drinking bay leaf tea doesn’t appeal to you, consider purchasing some bay laurel oil to use as a topical treatment.
Warning: Keep in mind that there’s not much hard scientific evidence to back up these claims, so if you decide to use bay leaves as an alternative to conventional medicine, you’ll be doing so at your own risk.
Method3:Drying and Storing Fresh Bay Leaves
1. Air-dry freshly-picked bay leaves to strengthen their flavor naturally.
Fold the lush green leaves up in a paper towel, then seal the bundle inside a plastic zipper bag and put it away in a cool, dry place.
In around 3-5 days, you’ll have a ready supply of dried bay leaves to draw on for all your needs, culinary or otherwise.
Of course, you also have the option of simply picking up a package of dried bay leaves from your local supermarket if you don't want to go to the trouble of drying them yourself.
Tip: A dim pantry or unused cabinet or drawer that's situated at a distance from your major kitchen appliances can be a great place to air-dry bay leaves and other fresh herbs.
2. Dry your fresh bay leaves in the oven to save time.
Lay your fresh bay leaves out in a single layer on a baking sheet and stick them in an oven set to its lowest heat setting for 3-4 hours, or until they take on a pale brownish-green color and become brittle to the touch.
The constant circulation of warm air will help speed up the dehydration process a bit.
Leave the oven door cracked to allow more moisture to escape.
A dehydrator will also get the job done nicely.
For best results, set the machine to a temperature between 95 °F (35 °C) and 115 °F (46 °C) and leave your bay leaves in for 4-6 hours.
3. Keep fresh bay leaves in the refrigerator until you're ready to dry them.
Wrap the green leaves in a paper towel, then slip them inside a plastic zipper bag and seal them up tight.
Tuck the bag away in your refrigerator's crisper drawer, where the leaves will stay cool and dry.
When properly sealed and refrigerated, fresh bay leaves will keep for roughly the same amount of time as other types of fresh herbs, about 1-2 weeks.
Make sure you label the bag that your bay leaves are in so you'll be able to identify its contents at a glance.
4. Store your unused bay leaves in the freezer to make them last longer.
If you want to maximize the shelf life of your dried bay leaves, you can’t do better than to freeze them.
Take the leaves out of the jar or bag they came packaged in and place them in an airtight zipper bag or plastic food storage container, then stash them in your freezer until you need them to create your next culinary masterpiece.
Freezing bay leaves will preserve their flavor and aroma for years, if not indefinitely.
No matter which storage method you choose, it’s important to ensure that your bay leaves are exposed to as little heat, light, and moisture as possible.
SUBSTITUTES FOR BAY LEAVES:
Like most ingredients, the bay leaf is unique.
Bay leaf provides a subtle yet unmistakable depth that’s hard to replicate if you’re caught without this herb.
However, if you’re in a pinch, you can try substituting a bit of oregano and/or thyme.
Or, you can forego the bay leaf entirely with the expectation that your dish will taste a little flat
Thyme:
Maybe you are a little hesitant because thyme looks entirely different compared to a bay leaf and it does not belong to the same family plant, rest assured that it can act as a great alternative if you run out of the bay leaf.
For instance, both can provide minty flavor when dried up.
You can use at least ¼ teaspoon of thyme in sprinkling your beef or any meat you wanted to marinate.
Oregano:
This perennial herb can also enhance the flavor of your food just like a bay leaf.
And it’s a great alternative especially if you are using the bay leaf for its health benefits.
Oregano is also rich in components that strengthen the immune system and helps in detoxifying the body.
Basil:
So you wanted to cook an Italian cuisine for your mother-in-law, but you realized that you don’t have bay leaves anymore!
Don’t worry, these situations call for Basil.
Considering the fact that Basil produces a slightly sweeter flavor, you should only use this alternative if you are cooking tomato or any beef recipes.
Basil is commonly used in Italian recipes because of its unique flavor compared to other spice herbs. This herb can complete your tomato-based sauce and other dishes when used properly.
And the amount of bay leaves that you are planning to use is the same with the amount of basil that you’re going to put as well.
Juniper Berries:
Say, you have bay leaves in your kitchen, but you wanted to take your dish to a whole new level. What’s the herb that can help you achieve your goal? Juniper berries!
This is most commonly used in recipes with duck as the main ingredient.
It also complements well when combined with rosemary.
Just make sure that none of your guests are pregnant women or young children because they are not allowed to eat dishes with juniper berries.
VARIETIES OF BAY LEAF:
There are two main varieties of culinary bay leaves: Turkish (or Mediterranean) bay leaves and California bay leaves.
The Turkish variety is the most common, with a more subtle flavor compared to California bay leaves, which have more potency and a slightly mint taste.
They are distinguishable by the shape of the leaf: Turkish has the more familiar short and fat leaf versus the thinner and longer silhouette of the California variety.
The majority of fresh leaves sold in the U.S. are California bay leaves while the dried come from Turkey.
Adding a fresh California bay leaf to a recipe could overpower the flavors of the dish and, thus, dried Turkish bay leaves are often preferred.
ORIGINS OF BAY LEAF:
Other varieties of bay leaves are used throughout the world, including the West Indian bay leaf and Indonesian bay leaf.
There are a few species of bay leaf that are poisonous, specifically the cherry laurel and mountain laurel, but these varieties aren't sold as herbs.
The bay leaves used for culinary purposes are not toxic and are safe to cook with.
Bay leaves have a long history, originating as an ornamental symbol of honor and success, and worn by Roman and Greek emperors, as well as Olympians, scholars, heroes, and poets.
Because of this, two terms were created: baccalaureate, which is the reward for earning a bachelor's degree, meaning "berries of laurel," and poet laureate, an honor given by a government to someone to compose poems for special events.
Bay leaves actually stem from the bay laurel plant, which were popular in ancient lands, particularly Greece and Rome.
In its Mediterranean origins, laurel wreaths back then were symbols of both victory and honor.
Bay leaf was originally known as daphne in Greek myth, named after a high priestess the god Apollo fell in love with.
When she rejected his advances she fled to Crete, and in her stead Gaia put a laurel tree which Apollo fashioned wreaths out of to cope.
Since then, the daphne, or the laurel wreaths, became an emblem of high society.
Other legends say that priestesses in Apollo’s temple would chew on the bay leaves before espousing predictions and prophecies about the future.
Laurel wreaths were also prizes during their version of the Olympic Games at the time; if you had laurel on your head, that means you’d attained the gods’ favor!
Such traditions of holding the laurel wreath in such high esteem continued until the Roman Empire. Associated with immortality, prosperity, and good health, terms like poet laureate and baccalaureate came from how much we held the plant in high regard.
In modern day Italy, students from Italian universities wear laurel wreaths during their graduation.
But it isn’t just in Europe that laurel wreaths have become so popular.
Laurel was a common plant in Asia Minor, particularly in countries like Turkey and Syria.
Bay leaf also has roots in China, where it was commonly linked to a legend about the phases of the moon.
Known as Moon gui, laurels were also associated with victory, much like its Roman history counterpart.
With its distinct smell and evergreen qualities, the laurel plant (and bay leaves, as a result) has really traveled the world, garnering importance worldwide.
ARE THERE DIFFERENT KINDS OF BAY LEAVES?
The two basic divisions are Turkish bay leaves and the California bay leaves.
You can usually find these in supermarkets either fresh or dried.
The former possesses a brighter, almost “shinier” green color, and its flavors are subtler.
On the other hand, dried bay leaves are the ones we more commonly use in Filipino dishes.
When you dry the leaves, like many other herbs, the flavor begins to grow more intense.
Dried ones are the more affordable option, and they have a longer shelf life as well.
Turkish bay leaves are usually of the dried variety, while California bay leaves are sold fresh.
The latter has an almost “minty” taste, which has the danger of overpowering a recipe’s other flavors.
As such, the Turkish variety are the more common, more popular type––most of the Filipino dishes that call for it use this type.
FRESH VS. DRIED BAY LEAF:
Fresh bay leaves are shiny green on top with a paler green on the underside.
As the leaves dry, the color becomes uniform and muted.
The flavor also intensifies.
Fresh bay leaves are often much more expensive and do not last as long as dried bay leaves.
The flavor and aroma of bay leaves varies between the fresh and dried forms.
While fresh bay leaves have a notably bitter taste and pungent aroma, dried bay leaves take on more herbal notes reminiscent of thyme and oregano.
As a rule of thumb, 1 dried bay leaf can be substituted with 2 fresh bay leaves for a similar flavor.
Due to this difference in flavor, bay leaves are one of the few herbs generally preferred in its dried, rather than fresh, form.
The flavor released by the dried herb can also vary depending on the time it's spent steeping in hot liquid.
A dried bay leaf simmered for a few minutes will give off hints of eucalyptus and menthol thanks to an organic chemical called eugenol.
However, these harsher chemical notes will diminish the longer a bay leaf is stewed, giving way to more gentle herbaceous flavors and aromas.
What Do BAY LEAF Taste Like?
Since bay leaves aren't eaten, the flavor is more about what they bring to a recipe—and that is up for much debate.
Many cooks believe that bay leaves don't contribute any taste at all while others find the herb adds a subtle depth of flavor.
So, while bay leaves do not add overwhelming and distinct flavors to any dish, Bay Leaf can be thought of as a "supporting actor," in that they help coax out other flavors and spices in whatever dish you are making.
COOKING WITH BAY LEAF:
Because the leaves do not soften as they cook, bay leaves are added to simmering sauces or included in a braising liquid, and then removed before serving.
The leaves have sharp points that can cut the mouth, cause choking, or even slice into the digestive tract.
Simply add the whole dried leaf to the recipe and take out once the dish is finished cooking.
If using the fresh, California bay leaves, add half of the amount called for (which may mean tearing a leaf in half).
Bay leaves should be added at the beginning of cooking as the longer they simmer, the more time they have to release flavor and allow it to infuse the dish.
In addition to simmering in soups and stews, bay leaves are great for stuffing into the cavity of a chicken before roasting it, and can also be added to the liquid when cooking rice.
When ground into a powder, bay leaf is used similarly to a spice.
RECIPES WITH BAY LEAF:
Bay leaves can be used in many types of cuisines, from Spanish and French to Indian and Thai.
Bay Leaf is used when braising meat, making stock, and are also a common ingredient in pickling brines.
• Deep-Fried Turkey Rub
• Slow Cooker Bean and Bacon Soup
• Bouquet Garni (French herb bundle)
STORAGE OF BAY LEAF:
Fresh bay leaves can be placed in a sealed zip-top bag and stored in the refrigerator where they will last for a week or two.
Dried bay leaves can be stored in a sealed container in a cool, dry, and dark spot, such as the spice cabinet or pantry; they will last up to two years before losing their aroma.
You can also store the sealed dried bay leaves in the freezer, which will help the bay leaf retain its flavor and floral potency.
Dried bay leaves may be stored in any cool, dry spots where it is tightly sealed.
Spice cabinets or pantries work best for this seasoning, most likely alongside your other herbs.
As we mentioned earlier, bay leaves have a long shelf life of almost two years.
But if you want to retain its flavor even further, you can opt to store it in your freezer.
It’s common to say that cooking is an art, but you can also view it as an equation.
Every ingredient is integral to the recipe, or ‘formula,’ in order to produce a perfect product.
You might not have even realized it at first, but bay leaves already do so much to make your cooking and consuming experience that much more enjoyable.
With just a few of these leaves, this powerful herb can really assist the stars of any dish you put on your dining table.
Dried bay leaves should be stored in an airtight container in a cool, dry place.
Dried bay leaves will maintain their flavor for 2 to 3 months.
While you can still use the leaves past this date, the flavor will be significantly reduced.
To keep dried bay leaves fresher for the long haul, store the leaves in an airtight container in the freezer.
Fresh bay leaves should be wrapped in a damp paper towel and stored in a ziplock bag in the refrigerator for 1 to 2 weeks.
Optionally, fresh bay leaves can also be stored in the freezer to significantly extend the shelf life.
SOURCES OF BAY LEAF:
Bay leaves come from several plants, such as:
Bay laurel (Laurus nobilis, Lauraceae).
Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance.
The leaves should be removed from the cooked food before eating (see safety section below).
The leaves are often used to flavour soups, stews, braises and pâtés in many countries.
The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.
California bay leaf.
The leaf of the California bay tree (Umbellularia californica, Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel, but contains the toxin umbellulone which can cause methemoglobinemia.
Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) differs from bay laurel leaves, which are shorter and light- to medium-green in colour, with one large vein down the length of the leaf.
Indian bay leaves are about twice as long and wider, usually olive green in colour and have three veins running the length of the leaf.
Culinarily, Indian bay leaves are quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder.
Indonesian bay leaf or Indonesian laurel (salam leaf, Syzygium polyanthum, Myrtaceae) is not commonly found outside Indonesia; this herb is applied to meat and, less often, to vegetables.
West Indian bay leaf, the leaf of the West Indian bay tree (Pimenta racemosa, Myrtaceae) is used culinarily (especially in Caribbean cuisine) and to produce the cologne called bay rum.
Mexican bay leaf (Litsea glaucescens, Lauraceae).
CHEMICAL CONSTITUENTS OF BAY LEAF:
The leaves contain about 1.3% essential oils (ol. lauri folii), consisting of 45% eucalyptol, 12% other terpenes, 8-12% terpinyl acetate, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β-pinenes, phellandrene, linalool, geraniol, terpineol, and also contain lauric acid.
TASTE AND AROMA OF BAY LEAF:
If eaten whole, bay leaves are pungent and have a sharp, bitter taste.
As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When the leaf is dried, the aroma is herbal, slightly floral, and somewhat similar to oregano and thyme.
Myrcene, a component of many essential oils used in perfumery, can be extracted from the bay leaf. They also contain eugenol.
USES OF BAY LEAF:
In Indian cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavour.
They are most often used in rice dishes like biryani and as an ingredient in garam masala.
Bay (laurel) leaves are called tezpattā (तेज़पत्ता, in Hindi) and Tejpātā (তেজপাতা) in Bengali and তেজ পাত in Assamese.
In the Philippines, dried bay laurel leaves are used in several Filipino dishes, such as menudo, beef pares, and adobo.
Bay leaves were used for flavouring by the ancient Greeks.
Bay leaf is a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas.
Bay leaf is used in soups, stews, brines, meat, seafood, vegetable dishes, and sauces.
The leaves also flavour many classic French and Italian dishes.
The leaves are most often used whole (sometimes in a bouquet garni) and removed before serving (they can be abrasive in the digestive tract).
Thai and Laotian cuisine employs bay leaf (Thai: ใบกระวาน, bai kra wān) in a few Arab-influenced dishes, notably massaman curry.
Bay leaves can also be crushed or ground before cooking.
Crushed bay leaves impart more fragrance than whole leaves, but are more difficult to remove and thus they are often used in a muslin bag or tea infuser.
Ground bay laurel may be substituted for whole leaves and does not need to be removed, but it is much stronger.
Bay leaves are also used in the making of jerk chicken in the Caribbean Islands.
The bay leaves are soaked and placed on the cool side of the grill.
Pimento sticks are placed on top of the leaves, and the chicken is placed on top and smoked.
The leaves are also added whole to soups, stews, and other Caribbean dishes.
Bay leaves can also be used scattered in a pantry to repel meal moths, flies, and cockroaches. Mediouni-Ben Jemaa and Tersim 2011 find the essential oil to be usable as an insect repellent.
Bay leaves have been used in entomology as the active ingredient in killing jars.
The crushed, fresh, young leaves are put into the jar under a layer of paper.
The vapors they release kill insects slowly but effectively and keep the specimens relaxed and easy to mount.
The leaves discourage the growth of molds.
Bay leaf is not effective for killing large beetles and similar specimens, but insects that have been killed in a cyanide killing jar can be transferred to a laurel jar to await mounting.
There is confusion in the literature about whether Laurus nobilis is a source of cyanide to any practical extent, but there is no evidence that cyanide is relevant to its value in killing jars.
Bay leaf is certainly is rich in various essential oil components that could incapacitate insects in high concentrations; such compounds include 1,8-cineole, alpha-terpinyl acetate, and methyl eugenol.
Bay leaf is also is unclear to what extent the alleged effect of cyanide released by the crushed leaves has been mis-attributed to Laurus nobilis in confusion with the unrelated Prunus laurocerasus, the so-called cherry laurel, which certainly does contain dangerous concentrations of cyanogenic glycocides together with the enzymes to generate the hydrogen cyanide from the glycocides if the leaf is physically damaged.
Bay leaves are used in Eastern Orthodoxy liturgy.
To mark Jesus' destruction of Hades and freeing of the dead, parishioners throw bay leaves and flowers into the air, letting them flutter to the ground.
The classical use of bay leaf is an essential ingredient in soups, stews, and stuffings.
Furthermore, it is a crucial ingredient in teas, oils, and liquors. In addition, it has acted as herbal medicine against numerous diseases for thousands of years.
Apart from culinary and medicinal uses, bay leaves have various applications.
Some of the other benefits of bay leaves are listed below:
Bay leaf Reduces Stress and Anxiety:
The aromatic fumes of bay leaves have a natural soothing quality as it cleanses the air and affects a person’s mood.
Burning a few bay leaves on a flame can be a natural remedy to destress and reduce anxiety.
Bay leaves are also a popular element in aromatherapy.
The antioxidant linalool present in bay leaves can help lower the level of stress hormones in the body and help you calm down.
Bay leaf Improves Hair Health:
Bay leaves can improve your hair health and lead to hair growth.
Soak bay leaves in water and then rub them on your scalp after shampoo.
The elements in bay leaves can help you get rid of dry skin and dandruff, thus useful for hair regrowth and prevention of hair loss.
Bay leaf Helps Induce Sleep:
The soothing properties of bay leaves can help induce sleep.
When consumed at bedtime, bay leaves can act as a mild tranquilliser, affecting the central nervous system.
Bay leaf reduces anxiety, promotes relaxation and induces sleep.
You can mix a few drops of the bay leaf extract with water and consume them when you have trouble falling asleep.
Bay leaf is an Insect Repellent:
Lauric acid present in bay leaves makes them an excellent insect repellent.
Moreover, applying a paste made from crushed leaves and a small amount of oil can help relieve stings and bites.
Cosmetic Industry:
Its oil is essential in the cosmetic industry for soaps, perfumes, and dental products.
Bay leaf oil is a tonic for hair that efficiently eliminates dandruff and hair loss.
Bay leaf can be a part of herbal treatments for various natural skincare treatments.
Bay leaf is Air Freshener:
The chemicals in the air fresheners from the market are harmful to your health, especially children. Hence it is better to use natural air fresheners such as bay leaves to remove odour from your house. You can achieve this by burning two to three-bay leaves on an ashtray and allowing the smoke to spread into the room.
The smoke and smell that comes from the burning will bring a natural fragrance and purify the atmosphere of your home.
Medicinal Uses Of Bay Leaf:
Bay leaves yield an essential oil that is used in cooking and in treatment of various ailments.
The essential oil that is obtained from the fruit is used in making soap.
Medicinally, the benefits of the bay leaf and its berries are plentiful.
Bay Leaf has astringent, diuretic, and appetite stimulant properties.
Essential oil from the bay leaves contains mostly cineol (50%); furthermore, eugenol, chavicol, acetyl eugenol, methyl eugenol, a- and ß-pinene, phellandrene, linalool, geraniol and terpineol are also found.
Infusions of herb parts are reputed to soothe stomach ulcers and help relieve flatulence and colic pain.
The lauric acid in the bay laurel leaves has insect repellent properties.
The components in the essential oil can also be used in many traditional medicines in the treatment of arthritis, muscle pain, bronchitis and flu-symptoms.
Culinary Uses for Bay Leaf:
Bay leaves are a common ingredient in the French “bouquet garni,” a traditional bundle of herbs that is tied together and added to stews, soups, sauces, and casseroles during the cooking process.
Bay leaves are also commonly used in marinades for meat and fish, added to boiling water to cook seafood like crab and shrimp, and used in pickling solutions.
In addition to these various savory applications, bay leaves are also occasionally added to the cream mixture for rice pudding, infusing the dessert with a subtle herbal flavor.
HEALTH BENEFITS OF BAY LEAF:
The spice contains many notable plants derived compounds, minerals and vitamins that are essential for optimum health.
BAY LEAF has many volatile active components such as a-pinene, ß-pinene, myrcene, limonene, linalool, methyl chavicol, neral, a-terpineol, geranyl acetate, eugenol, and chavicol.
These compounds are known to have been antiseptic, anti-oxidant, digestive, and thought to have anti-cancer properties.
Fresh leaves are very rich source of vitamin-C; provide 46.5 mg or 77.5% of RDA per 100 g.
Vitamin-C (ascorbic acid) is one of the powerful natural anti-oxidant that help remove harmful free radicals from the body.
Ascorbic acid also has immune booster, wound healing and anti-viral effects.
Furthermore, its fresh leaves and herb parts are very good in folic acid.
Folates are important in DNA synthesis and when given during the peri-conception period, they can help prevent neural tube defects in the baby.
Bay leaves are an excellent source of vitamin A; Vitamin A is a natural antioxidant and is essential for healthy visual sight.
BAY LEAF is also required for maintaining mucusa and skin health.
Consumption of natural foods rich in vitamin A has been found to help to protect from lung and oral cavity cancers.
The spice is indeed a very good source of many vitamins such as niacin, pyridoxine, pantothenic acid and riboflavin.
These B-complex groups of vitamins help in enzyme synthesis, nervous system function, and regulating body metabolism.
Bay Leaf is a good source of minerals like copper, potassium, calcium, manganese, iron, selenium, zinc and magnesium.
Potassium is an important component of cell and body fluids that helps control heart rate and blood pressure.
Manganese and copper are used by the body as co-factors for the antioxidant enzyme, superoxide dismutase.
Iron is essential for red blood cell production and as a co-factor for cytochrome-oxidase enzymes.
Could Bay Leaf help cure cancer?:
Some studies suggest that bay leaf may help inhibit the growth of breast and colorectal cancer cells.
However, those findings are preliminary and some of the research is outdated.
To confirm this theory, more studies including humans need to be completed.
The science involving diabetes:
According to a 2008 study, taking capsules that contain 1–3 grams of bay leaf daily can help lower and manage glucose levels and cholesterol levels in people with diabetes.
This is most likely because bay leaves contain polyphenols, which are powerful antioxidants.
This promising information indicates that bay leaf could help regulate and even prevent diabetes and other cardiovascular diseases.
However, it should be noted that some evidence suggests it might interfere with blood sugar control.
Always speak with a health professional before using it for that purpose — especially if you have diabetes.
Can Bay Leaf treat the wounds?:
Bay leaf has been studied for its ability to reduce inflammation in the wound area.
In older experiments conducted on rats, scientists found that bay leaf had the ability to assist with wound healing.
Bay Leaf may keep kidney stones at bay:
A 2014 study investigated whether bay leaf extract could help prevent kidney stones.
The study found that, along with eight other traditional medicinal herbs, bay leaf was able to reduce the amount of urease in your body.
Urease is an enzyme that, when out of balance, can lead several gastric disorders, including kidney stones.
But the scientists conducting the study suggested that more research should be done to understand how these herbs function.
Possible effect of Bay Leaf on memory:
In a 2021 study, researchers exposed rats to bay leaf for 5 minutes in a smoking chamber apparatus once per day for 22 days.
They found that Bay Leaf aided in memory formation and improved cognitive deficits.
While animal studies aren’t always applicable to humans, they can offer insight that may lead to human studies.
Bay Leaf Improves Digestion:
As per a review, bay leaves substantially affect the gastrointestinal system.
So apart from adding a great flavour and taste to your food, they also facilitate digestion giving relief from abdominal pain, gastrointestinal infections, bloating, constipation, and diarrhoea.
In addition, the organic compounds found in bay leaves are beneficial in getting rid of an upset stomach and soothing irritable bowel syndrome.
Using bay leaves in your dish will help increase nutrient absorption and further aid your body in functioning well.
In addition, bay leaf oil and bay leaf tea is good for digestion problems.
Bay Leaf Aids Kidney Health:
Bay leaves can act as a diuretic and improve the health of kidneys.
They are said to stimulate urination, thus reducing your body’s toxicity.
A study suggested that bay leaves can help prevent kidney stones by reducing the amount of urease in the body.
In addition, bay leaves help remove excess sodium from the body due to their diuretic property.
Bay Leaf Improves Heart Health:
According to a study, bay leaves enhance heart health due to two critical organic compounds, rutin and caffeic.
Rutin strengthens the capillary walls of the heart, while caffeic acid plays a role in eliminating LDL or bad cholesterol from the cardiovascular system.
Bay Leaf Helps Manage Diabetes:
Bay leaves can manage and treat diabetes by lowering your body’s blood sugar levels and enhancing insulin function.
In addition, the phytochemicals found in bay leaves can counteract symptoms of diabetes due to improved insulin receptor function.
A research study reported that regular consumption of bay leaves could help deal with type 2 diabetes.
Bay Leaf Provides Antioxidants:
Antioxidants such as vitamin C, vitamin E, and carotenoids in the bay help lower blood cholesterol and uric acid levels.
In addition, the antioxidant properties found in bay leaf extract have phenolic compounds.
These phytochemicals aid in protection against oxidative stress caused by free radicals, which further prevents damage to the liver and stomach.
Bay Leaf Alleviates Respiratory Conditions:
Bay leaf benefits the respiratory system.
The essential oil of bay leaves can be extracted, mixed and applied to the chest to help relieve various respiratory infections and disorders.
Similarly, a poultice can be made using the leaves and applied to the chest for a night.
Bay Leaf works in aromatherapy lines and can loosen up the phlegm and eliminate harmful microorganisms that may trap in your respiratory tracts.
Bay Leaf Has Anticancer Properties:
Bay leaves have anti-cancer properties.
A study stated that bay leaf extract could facilitate apoptosis to kill cancer cells, thus preventing cancer.
In addition, the unique combination of antioxidants and organic compounds in bay leaves helps inhibit the growth of breast and colorectal cancer cells and prevent your body from the effects of cancer-causing free radicals.
Bay Leaf Provides Antimicrobial Protection:
Bay leaves provide antimicrobial properties, including antibacterial and antifungal protection.
Bay leaves are effective against many infections from fungi, bacteria, and protozoa.
In addition, the research found its essential oil was effective against various foodborne microorganisms.
These properties, along with their ascorbic acid or vitamin C content, can protect the skin from any infection and irritation.
Bay Leaf Reduces Inflammation and Enhances Wound Healing:
Bay leaves help in treating wounds for ages.
Its extract is applied around the injury to reduce inflammation.
In addition, bay leaf oil is gaining importance due to its anti-inflammatory activity.
Massaging joints with Tejpatta oil helps relieve and manage rheumatoid arthritis.
Furthermore, drinking bay leaf tea can help decrease joint pains and reduce inflammation
BAY LEAF VARIETIES:
While there are a number of bay leaf types grown around the world, the two primary varieties are:
Mediterranean bay leaf (aka Turkish bay leaf):
The most common form of bay leaf, which is cultivated around the Mediterranean.
Known for its aromatic, tea-like flavor with notes of menthol.
Recognizable by its 1 to 4-inch long bright green ovular leaves
Californian bay leaf (aka Umbellularia californica, Californian laurel, Oregon myrtle, and pepperwood):
This popular form of bay leaf, which is native to California, has a stronger, more aromatic flavor than the Turkish variety, with strong notes of eucalyptus.
Recognizable by its long, slender leaves, this variety comes from another species of shrubby evergreen tree.
Other, less common varieties of the herb include:
Indian bay leaf:
A variety of bay leaf with short, light green leaves and a distinct cinnamon-like taste.
Thanks to its unique flavor, Indian bay leaves are not a good substitute for Turkish or Californian bay leaves.
West Indian bay leaf :
Derived from the West Indian bay tree, this leaf is primarily used to create cologne, as well as occasional culinary uses.
Indonesian bay leaf:
This herb, which is most commonly applied directly to meat, is rarely used outside of Indonesia.
Mexican bay leaf:
Primarily used in Mexican cooking, this form of bay leaf has a far subtler flavor than its Californian neighbor to the north.
SAFETY:
Some members of the laurel family, as well as the unrelated but visually similar mountain laurel and cherry laurel, have leaves that are poisonous to humans and livestock.
While these plants are not sold anywhere for culinary use, their visual similarity to bay leaves has led to the oft-repeated belief that bay leaves should be removed from food after cooking because they are poisonous.
This is not true; bay leaves may be eaten without toxic effect.
However, they remain unpleasantly stiff even after thorough cooking, and if swallowed whole or in large pieces they may pose a risk of harming the digestive tract or causing choking.
Thus, most recipes that use bay leaves will recommend their removal after the cooking process has finished.
Canadian food and drug regulations:
The Canadian government requires that the bay leaves contain no more than 4.5% total ash material, with a maximum of 0.5% of which is insoluble in hydrochloric acid.
To be considered dried, they have to contain 7% moisture or less.
The oil content cannot be less than 1 milliliter per 100 grams of the spice.
QUESTIONS AND ANSWERS ABOUT BAY LEAF:
Q. What does bay leaf cure?
A. Bay leaf has anti-cancer, anti-inflammatory and anti-microbial properties.
Bay leaf can cure diabetes, cancer, gastrointestinal problems and fungal infections.
However, there is not enough scientific information to support these claims.
Q. Is drinking bay leaf water good for you?
A. Yes, drinking bay leaf water is good for you as it is an excellent source of antioxidants, vitamins and other essential minerals.
In addition, drinking bay leaf water can improve your immune system, increase body metabolism and can help reduce one’s weight.
Q. Can I drink bay leaf tea every day?
A. Yes. Drinking bay leaf tea every day benefits your heart as it is the potent combination of antioxidants and potassium.
Potassium is essential for your heart health, as it helps lower blood pressure and cholesterol levels. In addition, regular consumption of bay leaf tea lowers the risk of diabetes and the prevalence of kidney stones.
Q. Are bay leaves bad for you?
A. Bay leaves are generally safe to cook.
However, there is a risk of the leaf getting stuck in your food pipe if you consume it whole.
Therefore, you should remove the leaf from the dish before serving.
An excess quantity of bay leaves may even cause drowsiness.
Q. Can you boil bay leaves and drink?
A. Yes.
All you have to do is cut 2-3 bay leaves in small pieces and add them to a vessel of boiling water.
Soak the water overnight and strain the water the following day.
You can enjoy this refreshing drink first thing in the morning and multiple times during the day, which will boost your metabolism and aid in healthy weight loss.
Q. Can bay leaves cure an infection?
A. Bay leaf is beneficial against infections due to its antimicrobial properties.
You can apply bay leaf oil on the skin to cure skin infections.
In addition, its extract can be used around the wound to reduce inflammation.
Q. Can I drink bay leaf tea at night?
A. You can drink bay leaf tea at night if you have trouble falling asleep.
Bay leaves have soothing properties making them an excellent sleep aid.
In addition, when consumed at bedtime, bay leaves can act as a mild tranquilliser, affecting the central nervous system, thus promoting relaxation and inducing sleep.
Q. Is bay leaf tea good for your kidneys?
A. Bay leaf tea can improve the health of your kidneys.
They act as diuretics and stimulate urination, thus reducing your body’s toxicity.
In addition, Bay leaf tea can help prevent kidney stones by reducing the amount of urease in the body and removing excess sodium due to its diuretic property.
Q. Are bay leaves medicinal?
A. Yes, bay leaves have had medicinal properties for a thousand years.
Bay leaves help manage various health issues such as arthritis, diabetes, cancer, digestive problems, respiratory ailments, and infections.
In addition, you can apply bay leaf oil on the skin for muscle and joint pain and reduce inflammation at the wound site.
Q. Does bay leaf burn fat?
A. Bay leaf water or bay leaf extract can help you burn fat.
That is because Bay leaf accelerates your body’s metabolism.
As a result, Bay leaf plays a significant role in burning fat effectively and preventing fat accumulation in the body.
Q. Are fresh bay leaves better than dried?
A. Using dried and crushed forms of bay leaves while cooking meals could be more advantageous as the nutrients are more likely to be absorbed from the crushed form.
Moreover, fresh bay leaves are often costlier and have lesser shelf life than dried bay leaves.
Q.Are bay leaves bad for your heart?
A. No, bay leaves are good for your heart.
They play a role in enhancing heart health due to two critical organic compounds, rutin and caffeic. Rutin strengthens the capillary walls of the heart, while caffeic acid plays a role in eliminating LDL or bad cholesterol from the cardiovascular system.
Q. What are the side effects of the bay leaf?
A. Bay leaf is primarily safe to consume.
However, Bay leaf is essential to discard the leaf from dishes before serving to prevent someone choking on them.
Its rigid texture and sharp edges make Bay leaf difficult to chew and digest and may also cause drowsiness.
The use of bay leaf should not be for pregnant women.
Q. Does bay leaf lower blood pressure?
A. Bay leaves can help you lower your blood pressure.
Bay leaf has potassium and antioxidants, which are essential for your heart health, as it helps lower blood pressure.
In addition, Bay leaf helps lower the bad cholesterol and removes excess sodium from the body, thus managing blood pressure.
