We all remember the small tin of bay leaf our grandmothers
and mothers kept on hand to use in stews and soups. I used
bay leaf after I left home, not even thinking about the flavor, but
adding it to stocks and soups as my mom had. Bay leaf, Laurus
nobilis, is an invaluable herb in many respects. Yes, it should
be in the kitchen of every cook, but it's also useful in crafts, the
bath and more!
Bay is a perennial, evergreen shrub in Zones 8-11. It can be
grown outside in the ground only if the temperature does not
go below 25 degrees, and even then, a young plant could die,
if not mulched properly and protected. It's a great container
herb however, so even those of us in the north can grow it
indoors. It will grow to 5 foot, if kept pruned. In it's native
Mediterranean climate it can grown MUCH larger. Unless you
are a VERY adventurous gardener, you'll want to buy an
established small tree. The seeds can take from 10 days to
6 months, or may not germinate at all. Cuttings can be taken,
but even those may not root for months.
Grow sweet bay in a potting soil mixed with a little sand. Don't
let it dry out, but don't over water, especially in the cold months.
Fertilize in the spring and summer lightly. It's considered an
evergreen shrub, and will grow in full sun or slight shade. If
your climate is especially hot and it's potted, you should give
it shelter from the sun in the hottest part of the day. When
brought inside give it a sunny location.
It's important to make sure you are buying laurus nobilis as
a culinary bay tree. Others in the same family may be toxic.
Some plants are also called "bay" but may not be the correct
plant, so always double check. Note that essential oil and any
part of the berries should not be used by pregnant or nursing
women. The berries have been used medicinally, but I would
not advise this, since it could cause problems if not done
correctly. The leaves of bay however, are soothing when
added to a bath. Infuse a few leaves in boiling water for 15-20
minutes and add to your bath. You can also use the leaves
to make an herb tea, which is suppose to calm the stomach.
Add bay leaves to your wreaths or dried arrangements. Add
them to a bowl of floating candles for a nice fragrance and
a pretty addition.
Bay leaf is one of the ingredients of the famous bouquet garni
chefs speak of. The basic grouping is fresh sprigs of bay leaf,
thyme and chervil tied together and dropped into the pot. This
however can be amended to add parsley, celery, thyme or basil.
If the herbs are dried, they should be placed into a piece of
cheesecloth and tied. Bay should always be removed. The flavor
will be infused as it cooks, but the leaf is too tough, and could
cause choking in some cases. Fresh bay leaf is much stronger
than dried, so keep this in mind when using it in recipes. If you
don't grow your own you can sometimes find it among the fresh
herbs in the produce section. Dried bay leaves are readily available,
but make sure they are not brown, which means they are old. Look
for more of an olive green in color for fresher bay leaves. When
harvesting fresh bay use the older leaves first, which will have more
flavor. Harvest as needed year round.
Add a bay leaf to stews, soups, stock, fruit syrups, tomato sauces,
marinades and desserts such as custards. Break or snip the leaf
in two, and remove before serving. You can also use bay when
poaching fish and cooking rice or other grains.
Grilled Peppers with Bay Leaves
3 large red peppers
3 large yellow peppers
3 branches of fresh bay leaves
2 tablespoons olive oil
salt and pepper to season
Place the peppers over a hot grill. Cook until they begin to blacken on
all sides. Remove from the grill and place the peppers in a container
and cover tightly with plastic wrap until they are cool enough to handle.
When cooled, peel the blackened skin from the peppers with a knife.
Rub each pepper with the olive oil and sprinkle with salt and pepper to
taste. Place the peppers in a bowl with sides touching, and insert bay
leaves between them and all around. Allow to sit for about one hour.
Serve as a side dish with grilled meat. You can reheat on the grill if
desired.
Bay Laurel Peaches
Ingredients:
1 (29 ounce) can peach halves, undrained
1 fresh or dried bay leaf
2 tablespoons butter
1/2 teaspoon paprika
1 teaspoon honey
1/4 cup herb vinegar
Drain peaches, reserving liquid. Arrange peach halves, cut side up, in
an 8-inch square baking dish. Set peaches aside. Combine reserved
peach liquid, bay leaf and butter in a saucepan; bring to a boil. Cook
for 1 minute. Add paprika and remaining ingredients to the mixture in
the pan, stirring well. Pour over peaches. Bake, uncovered, at 325
degrees for 20 to 25 minutes or until thoroughly heated. Remove
the bay leaf before serving. Serve with ice cream or pound cake if
desired.
Sweet Bay Facial Steam
You'll need:
3-4 fresh bay leaves or 6 dried bay leaves
2 cup water
Combine the water and bay leaves in a pan, cover
and bring to a boil. Remove the lid and boil for 2-3
minutes. Pour the water and bay into a large bowl.
Using a large towel as a tent lean over the bowl
and steam your face for 10 minutes. Follow with
a good moisturizer or facial mask. (Don't get too
close to the steam...it will rise to you).
About the author:
Brenda Hyde is a wife and mom to three living in the Midwest
United States. She is also editor of OldFashionedLiving.com.
