Historical uses of bay leaves
Historical uses of bay leaves
Overview of bay (or laurel) leaf.
Contunico © ZDF Studios GmbH, Mainz
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Contunico © ZDF Studios GmbH, MainzOverview of bay (or laurel) leaf.
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Encyclopædia Britannica, Inc.Some of the basic differences between monocotyledons and eudicotyledons.
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Encyclopædia Britannica, Inc.Characteristic features of liverworts.
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Encyclopædia Britannica, Inc.Video presentation describing the differences in seed storage between angiosperms and gymnosperms.
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Encyclopædia Britannica, Inc.Plants, ranging from the simple liverwort (a bryophyte) to the flowering plants (angiosperms), have evolved structures enabling them to colonize the land of almost any habitat.
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Encyclopædia Britannica, Inc.Gymnosperms dominated the plant world until they were replaced by the more advanced flowering plants known as angiosperms.
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Contunico © ZDF Studios GmbH, MainzThe forests of Madeira Island, Portugal.
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Encyclopædia Britannica, Inc.Plants have evolved into many diverse forms that define and sustain ecosystems.
Transcript
Bay, also known as laurel, is a magnificent herb. Its robust leaves are almost leathery. And when it comes to flavor, it doesn't do things by halves. Maybe that's why some of the ancient gods cherished it.
In the kitchen, the mighty herb is a force to be reckoned with. Use it with care. Its tangy aroma is very powerful. Here, less really is more. The areas of usage of the leaves and fruits vary. They complement fish, game, marinades, sauces and pâtés very well. The Bedouins even spice up their coffee with bay. For coq au vin, the seared chicken is cooked in red wine, bacon and vegetables. The leaves can boil down with the stock. Slightly torn at the edges, they can release their flavor and should then be removed before serving. Only dried leaves are used for cooking, as fresh leaves give off too many bitter substances.
Why not combine the pleasant with the healthy? Whether in food or tea, bay's unique aroma also promises wholesomeness. The herb really animates the appetite, since the essential oil in its leaves and fruit stimulates the gastric juices. The hot brew also acts as an antiseptic and reduces bloating, whereas bay oil has a mildly narcotic effect and helps against rheumatism and bruises.
Early spring and late autumn are the best times to harvest this flavorsome herb. If you want to dry the leaves, place them under a towel and a heavy book for a few days to press them flat. Turn one into two. Bay bushes are multiplied using cuttings. They need some time in the pot to show growth. Genuine bay originates from Asia Minor and loves warm, dry climates. But it's also happy enough in a sunny pot or flowerbed. In winter, the evergreen hotshot easily gets cold feet and should be moved inside if temperatures fall below zero. Properly taken care of, bay can reach a height of up to 10 meters and live for 100 years - a veritable Methuselah.
An herb that is literally intoxicating - taken in larger quantities, bay will put you in a trance-like state. Its merits as a spice and medicine were appreciated in ancient Greece. As recognition of their achievements, Olympic champions were handed laurel wreaths - a symbol of wisdom and glory.
In the kitchen, the mighty herb is a force to be reckoned with. Use it with care. Its tangy aroma is very powerful. Here, less really is more. The areas of usage of the leaves and fruits vary. They complement fish, game, marinades, sauces and pâtés very well. The Bedouins even spice up their coffee with bay. For coq au vin, the seared chicken is cooked in red wine, bacon and vegetables. The leaves can boil down with the stock. Slightly torn at the edges, they can release their flavor and should then be removed before serving. Only dried leaves are used for cooking, as fresh leaves give off too many bitter substances.
Why not combine the pleasant with the healthy? Whether in food or tea, bay's unique aroma also promises wholesomeness. The herb really animates the appetite, since the essential oil in its leaves and fruit stimulates the gastric juices. The hot brew also acts as an antiseptic and reduces bloating, whereas bay oil has a mildly narcotic effect and helps against rheumatism and bruises.
Early spring and late autumn are the best times to harvest this flavorsome herb. If you want to dry the leaves, place them under a towel and a heavy book for a few days to press them flat. Turn one into two. Bay bushes are multiplied using cuttings. They need some time in the pot to show growth. Genuine bay originates from Asia Minor and loves warm, dry climates. But it's also happy enough in a sunny pot or flowerbed. In winter, the evergreen hotshot easily gets cold feet and should be moved inside if temperatures fall below zero. Properly taken care of, bay can reach a height of up to 10 meters and live for 100 years - a veritable Methuselah.
An herb that is literally intoxicating - taken in larger quantities, bay will put you in a trance-like state. Its merits as a spice and medicine were appreciated in ancient Greece. As recognition of their achievements, Olympic champions were handed laurel wreaths - a symbol of wisdom and glory.