Herbs & Spices: Bay Leaf

Bay Leaf (Alloro)

The Herb
A typical tree of the Mediterranean, the laurel has thick, smooth, shiny, dark green leaves and small, yellow flowers that grow in small clusters and have a slightly unpleasant smell. Its leaves have been used for centuries in crowns and wreaths for poets, and the modern term "bachelor," given for school degrees, probably derives from baca-laureus, or laurel berry. There are two main varieties of bay leaf: Turkish and Californian. The former have a more subtle flavor than the latter, and shorter, more oval leaves.

In the Kitchen
Bay leaves are used to flavor soups, stews, vegetables and meats but are generally removed before serving so as to avoid eating them by mistake. They are quite hard to chew! Overuse of this herb can spoil a dish and make it bitter. Bay is seldom available fresh in markets or supermarkets, but it can be easily found dried even though it has a fraction of the flavor of the fresh leaves. Store dried bay leaves in airtight containers, in a cool, dark place for up to six months.

Healing Properties
Bay leaves require caution in their administration. An infusion of bay leaves are a good emetic (induces vomiting), a good laxative, and can help cure dropsy. Bay leaf oil is used externally for sprains, bruises, or is dropped into the ears to relieve pain.

Superstition
Bay leaf berries have been used throughout the centuries to promote natural abortion.