Bay (Laurus nobilis): From Legend and Lore to Fragrance and Flavor

Hello gardeners!

This year, bay is Herb of the Year and it’s being celebrated internationally.

Hello gardeners !

This twelvemonth , bay is Herb of the Year and it ’s being celebrated internationally . The following article look in Bay , Herb of the Year 2009 , published by the International Herb Association , ( compiled and edit out by Susan Belsinger , 2008 ) . If you require to get a transcript , go online tohttps://www.iherb.org . For more recipes , check out by article ‘ Bay : An Herb That Can Rest Upon Its Laurels ’ in the Herb Companion . I am on the road right on now doing garden and preparation programs and will check in next hebdomad !

Happy Herbing ,

Susan

Bay ( Laurus nobilis)From Legend and Lore to Fragrance and FlavorA crown of bay good luck bringsto poet , Captain Cook , scholar , kings.–Carolyn Dille & Susan Belsinger

The authoritative legend of bay ’s beginning was Daphne ’s transmutation into the laurel wreath tree during her pursuit by Apollo . variant vary ; one infers that the nymph Daphne was a ferociously autonomous , rather wild beast and rather than give herself to Apollo , she plead with her father , the river god Ladonas , to transmute her . Another invoice indicates that Apollo was wound by an arrow of Eros ( Amor ) and fell insanely in sexual love with Daphne , who fled from his procession and was changed into the slender bay laurel present moment before her seizure . All agree that Apollo was so astounded by the tree ’s beauty that he claim the laurel as his own and dedicated it to repay the high achievement of Hellenic civilization . Bay was first an herb of poets , but also of oracles , warriors , statesmen , and doctors . The leaf were made into wreaths for renowned poet and the ancients used them to crown submarine .

Bay laurel was the symbol of wisdom , both acquired and intuitive . Laurus nobilisis believed to come from the Celtic wordlaurmeaning super acid and the Latinnobilissignifying Lord . Baccalaureateis from the Latin for Stan Laurel berries , which were given to Greek students of the classical full stop . As bay is a narcotizing and stimulating in great amounts , it was an significant part of the Delphic rites . Apollo ’s priestess masticate bay before prophesying . afterward , even placing bay tree leaves beneath pillows was thought to bring prescient dreams .

Since embayment was so strongly associate with the gods and the great unwashed of high-pitched regard , it gain the repute of protecting against all manner of lifelike and manmade disasters . Sorcerers and poisoners could not harm the person who carried Laurus nobilis . It was believe that lightning would not strike where bay was plant . The Caesars appropriate bay laurel as their especial guardian against accidents and conspiracy . Though not notably successful , its efficacy in this field was maintained even in sixteenth- and seventeenth - century England . Witches and devils were supposedly picture helpless by it .

The medicinal America of the herbaceous plant were always important ; it was used as often as garlic to protect against epidemics . Considered an anti - rheumatic , it was drunk as a Camellia sinensis and used in baths . The Romans used embayment leaves and berries for the treatment of liver disorder . Culpeper said that bay berries were “ effectual against the poisons of all venomous creatures and the sting of white Anglo-Saxon Protestant and bees . ” Oil from the Chuck Berry was rubbed on sprains and used as eardrops .

The culinary history of bay has been constant and it is still an all-important herb in the cuisine environ the Mediterranean . Strangely , though embayment is likely of Mid - Eastern origin , there is no reference of it in records of Formosan cuisine . In those catamenia when people revalue more and stronger herbal tang , bay was unremarkably grind fine and dot over fresh veg and ready or marinated in fruit fruit compote .

Now it is ready with every variety of meat and most sort of fish and shellfish . Bay parting are in the stuffing of or simply alongside many roast fowl sweetheart . Its sugared balsamic perfume wafts from freshly bake breadstuff , puddings and custards . It is crucial tobouquet garnisfor soup and swither , sauces and ragout . I concord with Tom Stobart author ofHerbs , Spices and Flavoringsthat “ No kitchen should be without bay leaves , and they should be used as a matter of habit , ” and believe that bay sum depth and warmth to most variety of sweets and savories .

The major donation of bay to nutrient is its fragrance , angelic but not cloying , pervasive but not overpower . If you are fortunate enough to have walked through a forest with many bay tree , you will infer the almost incredible refreshing index of bay ’s odor . Its blend of balsam and dear , with hints of spice as in nutmeg and garlic clove are prevalent in the first inhale . These aroma are followed by just a suggestion of citrus of orange and/or lemon sometimes follow by faint flowery tones described as vanilla extract or uprise , and from time to time a hint of slew . I find the fragrance heady ; these insidious combination and other more ethereal echoes must be an ideal of master perfumer . The peak of bay ’s perfume is between three days and a week after it has been nibble ; this abbreviated drying time concentrates the oils just enough . I keep impertinently glean bay leaf in a loosely - roll unsealed nothing - tight bag , on the room access of my icebox ; they quell green for months this means and are far superscript to dried leafage .

Although the gustatory sensation is complex and redolent , sometimes bay can be sharp , slightly peppery , or even a piece bitter . Most cook apply the whole leaves and polish off them before serving , though traditionally the Edgar Guest who had the leaf in his portion was due to receive some minor or major hazard . Crumbled or break down bay leaves have very sharp edges ; they should be enclosed in abouquet garni bag , or something similar , so that unsuspicious feeder do not come across them . In general , the leaf should be sum when the cooking begin .

Aside from fake with the leave-taking , for one C bay leaves have been commit in intellectual nourishment from flour and meal , bean and grains to dried fruit , especially Libyan Islamic Fighting Group and raisin to deter insects and meal moth . In both Greece and Italy , bay farewell are ordinarily pack in with dry out fruit , specially dry figs ; I believe it is for flavor but also they help prevent repast worms and moths . Commercially dried bay should be bought carefully from a spice merchant as leaves can be old and fairly tasteless . Growing your own bay and using it fresh or drying it yourself is the means to go .

Picking bay tree in the wild is not recommend , as some usually call off bays or accolade are extremely poisonous . California bay , Umbellularia californica , which I have picked when living in California , has an aroma much like Laurus nobilis but the appreciation is much more concentrated and bitter and should be used meagerly in preparation , if at all . hatful laurel ( Kalmia latifolia ) , cherry laurel ( Prunus laurocerasus ) and West Indian bay ( Pimento racemosa ) are highly toxic and should not be take .

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Photo/Illustration: Susan Belsinger

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