Laurus nobilis

The bay leaf tree originates from the eastern Mediterranean, but has been cultivated in northern Europe and America for a long time. To the ancient Greeks and Romans, it symbolized wisdom and glory, who crowned kings, poets, Olympic winners and great generals with it.

Although there are various types of bay leaf, only L. nobilis is used in the kitchen.

FLAVOR

Bay leaf has a sweet, balsamic aroma in which traces of nutmeg and camphor can be noticed. Fresh leaves are slightly bitter, but it disappears if we let them age for a day or two. Dry leaves have a potent aroma and are best if they have been recently dried.

USED ARE fresh and dry leaves.

PURCHASE AND STORAGE

Fresh leaves can be used immediately, but they are less bitter if they are allowed to wilt for a day or two. To dry completely, lay them in a dark, well-ventilated room until they become brittle.

If stored in a well-closed container, the leaves retain their full aroma for at least a year.

USE IN COOKING

Bay leaves release their aroma slowly, so they are useful in stocks, soups, stews, sauces, marinades and pickling. You can add bay leaf to fish stew or, in combination with lemon and anise, fill the abdominal cavity of the fish before baking.

Laurel is always used as an integral part of bouquet garni and when cooking bechamel sauce. It goes well with beans, lentils, tomatoes, especially as a spice for tomato sauce.

Two to three bay leaves give enough flavor to a dish for four to six people. If you put too much of it, the aroma will be too strong. Remove the leaves before serving.

ESSENTIAL FOR bouquet garni, bechamel sauce.

GOOD WITH beef, chestnuts, chicken, citrus fruits, fish, game, lamb, lentils, rice, tomatoes, beans.

GOOD IN COMBINATION WITH allspice, garlic, marjoram, oregano, parsley, sage, thyme.