Bay Leaf a.k.a. Laurel Leaf

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.

Uses of the Bay leaves:
• 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

Star Anise fruit a.k.a. Chinese Anise

Star anise fruits a.k.a. "illicium verum" for its binomial name

Kingdom: Plantae

unranked: Angiosperms

Order: Austrobaileyales

Family: Schisandraceae

Genius: Illicium

Species: I. verum

Chinese name Chinese Anise

Cantonese - bat gok

Mandarin - ba jiao

Culinary uses: Star anise contains anethole (an organic compound that is widely used as a flavoring substance), the same ingredient that gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking as well as in liquor production, most distinctively in the production of the liquor Galliano (sweet herbal liquor).

Major Role in food preparation: Star anise enhances the flavour of meat. It is widely use for slow cooking dishes. It is widely used in Chinese cuisine, in Indian cuisine, Malay cuisine and Indonesian cuisine too.

Medicinal uses: Star anise has been used in a tea as a remedy for rheumatism, and the seeds are sometimes chewed after meals to aid digestion. 

Modern pharmacology studies demonstrated that its crude extracts and active compounds possess wide pharmacological actions, especially in antimicrobial, antibacterial, antioxidant, insecticidal, analgesic, sedative and convulsive activities. 

Purchasing: Star anise is available in packages in Asian supermarkets. When purchasing star anise, look for whole pieces that aren’t broken. 

Storage: At home, store star anise in a sealed container in a cool dark place. Properly stored, star anise will last for several months. Discard once the flavor fades.

Preparation: In slow cooked or simmered dishes, star anise is usually added whole (not broken into pieces) and discarded before serving. Occasionally, you may find stir-fry recipes calling for ground star anise.

Note:
DO NOT USE JAPANESE STAR ANISE