bay leaf

Bay leaf
Laurus nobilis, known as bay leaf, from William Woodville, Medical Botany, 1793.
Scientific classification
Kingdom: Plantae (unranked): Magnoliophyta (unranked): Magnoliopsida Order: Laurales Family: Lauraceae Genus: Laurus Species: L. nobilis
Binomial name
Laurus nobilis

Bay leaf (plural bay leaves) refers to the aromatic leaf of the Bay Laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean Cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.^[1]

Taxonomy

Several other plants use the term "bay leaf," but do not refer to the leaves of the Bay Laurel. They include:

• California bay leaf

The leaf of the California bay tree (Umbellularia californica), also known as 'California laurel', 'Oregon myrtle', and 'pepperwood', is similar to the Mediterranean bay but has a stronger flavor.

• "Indian bay leaf" (also tej pat, tejpat, tejpata तेजपत्ता or Tamalpatra तमालपत्र or palav aaku in Telugu)

The leaf of the Cinnamomum tejpata (malabathrum) tree is similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves but is culinarily quite different, having an aroma and flavor more similar to that of Cassia. It is inaccurately called a bay leaf as it is of a different genus (though the same family) as the bay laurel.

• "Indonesian bay leaf" or "Indonesian laurel" (salam leaf)

The leaf of Syzygium polyanthum. Not commonly found outside of Indonesia, this exotic spice is applied to meat and, less often vegetables. Like Indian bay leaf, it is also inaccurately named because the plant is actually a member of the Myrtaceae family.^[2]

History/Region of Origin

The bay leaf originated in Asia Minor, and spread to the Mediterranean and other countries with suitable climates. Bay leaf is not grown in Northern regions, as the plants do not thrive in cold climates. Turkey is one of the main exporters of bay leaves, although they are also grown in areas of France, Belgium, Central and North America, Italy, Russia, Israel and India.^[3] The laurel tree that the bay leaf comes from was very important both symbolically and literally in both Greece and Rome. The laurel can be found as a central component found in many ancient mythologies that glorify the tree as a symbol of honor. This association continues today.^[4] Bay leaves are one of the most widely used culinary herbs in Europe and North America. The bay laurel tree has been cultivated since the beginning of recorded history.^[5]

Taste and aroma

If eaten whole, bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable in cooked foods than the taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. Bay leaves also contain the essential oil eugenol.^[6]

Uses

Bay leaves are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaisse and bouillon. The leaves are most often used whole (sometimes in a bouquet garni), and removed before serving. In Indian and Pakistani cuisine bay leaves are often used in biryani and many salads. In Japan, too, it has a long history as a herbal ingredient.

Bay leaves can also be crushed (or ground) before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, and there is less chance of biting into a leaf directly.

Bay leaves can also be used scattered in pantries to repel meal moths^[7] and roaches.

Misconceptions

A number of members of the Laurel family (including 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 are safe to eat. However, they remain very stiff even after thorough cooking, and because of this, they are not considered culinarily acceptable, and could even pose a potential choking hazard. This is the reason why all recipes that use bay leaves will recommend their removal after the cooking process has finished.^[8]

Cultivation

Gardeners in frost-free or light frost areas will find that Bay Laurel seedlings planted in the ground willingly grow into large trees, 38 feet and taller; but when kept pruned the Bay Laurel tree can thrive as a small bush. Bay Laurel can also be grown in containers, the size of which limits the ultimate size of the trees. New plants are often started via layering, or from cuttings, since growing from seed can be difficult.

Bay trees are difficult to start from seed, due in part to the seed's low germination rate, and long germination period. Fresh seeds with the pericarp removed typically have a 40% germination rate, while dried seeds and/or seeds with an intact pericarp have yet lower germination rates. In addition, the Bay Laurel seed germination period can be 50 days or more, which increases the risk of the seeds rotting before they germinate. Treating the seeds with gibberellic acid can be useful in increasing seed yield, as is careful monitoring of moisture levels in the rooting media.^[9]

References

1. ^ "Spice Trade: Bay Leaf". http://www.spice-trade.com/bay-leaf.html. Retrieved on 2009-04-11. 
2. ^ "Spice Pages: Indonesian Bay-Leaf". http://www.uni-graz.at/~katzer/engl/Euge_pol.html. Retrieved on 2009-04-11. 
3. ^ "Spice Trade: Bay Leaf". http://www.spice-trade.com/bay-leaf.html. Retrieved on 2009-04-11. 
4. ^ "Encyclopedia of Spices: Bay Leaf". http://www.theepicentre.com/Spices/bay.html. Retrieved on 2009-04-11. 
5. ^ "Bay Leaf and california bay leaf". http://www.chow.com/ingredients/77. Retrieved on 2009-04-11. 
6. ^ "Encyclopedia of Spices: Bay Leaf". http://www.theepicentre.com/Spices/bay.html. Retrieved on 2009-04-11. 
7. ^ "How to Repel Grain Moths with Bay Leaves". http://www.care2.com/greenliving/repel-grain-moths-with-bay-leaves.html. Retrieved on 2009-04-11. 
8. ^ "Straight Dope: Are Bay Leaves Poisonous?". http://www.straightdope.com/columns/read/2695/what-is-the-origin-of-the-song-theres-a-place-in-france-where-the-naked-ladies-dance. Retrieved on 2009-04-11. 
9. ^ "SpringerLink: Seed dormancy in bay laurel". http://www.springerlink.com/content/kh684u8757716q57/. Retrieved on 2009-04-11. 

Gallery

Fresh leaves and flower buds of Laurus nobilis	dried bay leaves	leaf of Laurus nobilis	A Laurus nobilis bush.
A close-up of several Laurus nobilis leaves.

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