Name: Bay Laurel/ Bay Leaf │ Binomial Name: "Laurus Nobilis"
Other Names:- Bay leaf (plural Bay leaves)
- Dahon ng Laurel in Filipino
- Tejpatta in Hindi
- Tamalpatra in Marathi
- Laurel
- Dried leaves of the Laurel Tree
Scientific classification
Kingdom: Plantae
Order: Laurales
Family: Lauraceae
Genus: Laurus
Species: L. nobilis
Bay leaf also known as Laurel refers to the aromatic leaf of the Bay.
It is considered as herb and spice for their distinctive flavor and fragrance.
Cooking:
- Bay leaves are added to curries, stews, vegetable dishes, meat, etc. to give them a nice aroma scent and flavor.
- Fresh bay leaves are used in cooking short menu such as soups, stews; while
- Dried bay leaves are used in cooking long cooking meals such as meat and vegetable dishes.
- The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
Health Benefits:
Bay leaves has magical properties, we don't eat bay leaves directly, when they are cooked they supply Vitamin A, C, Calcium, Magnesium, etc.Planting:
You can grow your own bay leaves in your garden. Bay leaf plant can grow as a tree for about 25-40 ft. in tropical area. But you can grow them in a container and pruning them in desired height as well. These plants are about 2-3 ft. tall in height
The tree can be pruned twice a year. At the beginning and at the end of the growing season.
The Tree:
Branches erect.
Leaves simple, alternate, lanceolate or oblong-lanceolate, somewhat leathery consistency, aromatic, sometimes with slightly wavy edge.
• Create a soothing bath
• Head Wreath (Greeks are fond of wearing it)
• Herbs and Spices for your cooking recipes
Safety Measures:
After cooking with Bay leaves you will see that the leaves are still very stiff , and if swallowed whole or in large pieces, they may pose a risk scratching the digestive tract or even causing choking. Thus, it is recommended to removed/ throw bay leaves after using them in cooking.
Guest Video blogger: HerbiesSpices
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