Dried orange peel, nutmeg and bay leaf give traditional Jamaican chocolate a unique, flavourful taste.- File

You may have heard of bay leaves and used them in cooking, but you might not be quite sure of their origin. Well, bay leaves are from the herb tree, bay, known as Laurus nobilis, with the Latin word Laurus meaning 'bay tree' and nobilis meaning 'renowned'.

Bay suggests greatness and the leaves are usually woven into wreaths for success and victory. Bay is an aromatic evergreen tree with shiny, dark green thick, leathery leaves with waxy edges and short stalks.

History

Bay (Sweet Bay or Sweet Laurel) originated in Asia but is well adapted to the Mediterranean where it grows profusely. It is commonly used in English and French cooking in a variety of dishes from soups and stews to grilled fish and meat dishes.

Bay is considered a romantic herb, with beginnings from the legendary Greek god Apollo (god of prophecy, healing and poetry) who used bay leaves as part of his courtship. Stories suggest that Apollo was in love with the fair nymph Daphne, but she wanted to have nothing to do with Apollo. To hide from him and escape, Daphne's father turned her into a bay tree. When Apollo found out what she had done, he declared the bay tree sacred and wore a wreath of bay leaves on his head.

Olympic wreath

In Ancient Greece and Rome, it became a tradition to crown victors in battle and sporting events with a wreath of bay leaves. At the first Olympics in 776 B.C., medallists were presented with laurel garlands or wreaths, a practice still continued today. Poets who are recognised for outstanding work receive the accolade of poet laureate. It is reported that the Bryan family of Allentown, Pennsylvania, in the United States gave President Reagan five bay trees to be used as ornamentals at the White House as a measure of good luck.

The power associated with bay has never dwindled. Bay leaves are slightly narcotic and were used by the priestesses in the Temple at Delphi to induce mild trance-like states. Bay leaves are revered for the protection they allegedly offer, such as keeping one safe from witches, thunder and lightning.

Bay is also great for medicinal uses. Early herbalists used it to promote menstruation and induce abortions. It was also recommended for snake bites and bee stings, colds, rheumatism and urinary infection.

In the kitchen

Bay leaves have a long tradition in cooking. The culinary use of bay leaves is one of the foundations of cuisine and is often used for slow cooking. They are used alone or as part of a bouquet garni, along with thyme and parsley, to flavour stocks and bouillons, sauces, soups, stews, casseroles and pickling brines. Bay leaves are removed from a dish before eating because the leaf is leathery and the tough stem, if eaten whole, they have a sharp, bitter taste. As such, only small quantities are used in cooking. (Ibetson)

As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than the taste in cooked foods. When dried, the fragrance is slightly floral and similar to oregano and thyme. Bay leaves are never eaten themselves and are really to just add extra flavour to a number of dishes. However, some say the fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying.

Bay leaves can be used in the following ways:

✓ Prepare a bouquet garni and add to soups, stews, casseroles and sauces. Bay leaf is an essential ingredient in preparing a classic French bouquet garni and is combined with other fresh herbs, tied in muslin sachet and placed in the dish. When the dish is cooked, the bouquet garni is removed. Use one bay leaf for every quart of liquid.

✓ Use in pickling solutions. For vinaigrettes, add a bay leaf and allow it to sit for a day.

✓ Add to boiling water for shrimp, crab and other seafood.

✓ Use in marinades for meat and fish. Soak dried bay leaves in warm water for 15 minutes for marinades. There is no need to crush or pound bay leaves before adding to a dish.

✓ Add to milk for creamy salad dressings and when preparing home-made rice puddings or other milk puddings. (helpwithcooking.com)

✓ For braises and sautés, add a bay leaf to the cooking fat as it heats in the same way as you would garlic.

✓ For grilling, lay a few bay leaves on top or underneath food that is to be grilled.

✓ For roasts, line the roasting pan with a bed of bay leaves and stuff the cavity with some bay leaves.

✓ For pilafs and beans, add a bay leaf along with the liquid.

✓ For baking bread, line the proofing bowl and the baking stone with a few bay leaves, using one or two on top for decoration. (Fine Cooking)

Varieties

There are two main varieties of bay leaves: Turkish oval leaves, which carry a subtle flavour, and Californian, with long, narrow leaves and a stronger flavour. The difference between varieties is distinct, especially in fresh bay leaves. Californian bay leaf is more potent, while Turkish is more subtle and pleasant.

Fresh bay leaves are strong in flavour and should be used in small amounts so as not to make the dish bitter. The intensity of the perfume of fresh bay leaves is stronger than dried bay leaves. Dried bay leaves should be free of blemishes, cracks and tears.

Bay leaves and sweet endings

You would hardly expect to combine the perfume of bay leaves with sweet flavours. That's the magic of experimenting in the kitchen.

Fine Cooking suggests some exotic bay leaf sweet endings:

Make a bay leaf sorbet or granite by infusing the sugar with a few bay leaves

Flavour poaching syrups with a bay leaf.

For a chocolate ganache, let a leaf infuse the cream before mixing it with dark chocolate to add depth to the dessert.

Scald the milk or cream to be used in pastry creams, custards or puddings. This produces a nutty-sweet flavour.

Use bay leaves as a stencil for dusting cakes with confectioners' sugar.

Heather Little-White, PhD, is a nutrition and lifestyle consultant in the Corporate Area. Email feedback to saturdaylife@gleanerjm.com.

Cooking with bay leaves

Try these delectable recipes

Hearty Chicken Stew

8 pieces chicken (breasts or legs)

1 cup water

2 cloves small garlic, minced

1 small onion, chopped

1¹/² tsps salt

¹/² tsp pepper

3 medium tomatoes, chopped

1 tsp parsley, chopped

¹/⁴ cup celery, finely chopped

2 medium potatoes, peeled, chopped

2 small carrots, chopped

2 bay leaves

METHOD

1. Remove skin from chicken, along with any extra fat. In large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes and parsley. Tightly cover and cook over low heat for 25 minutes.

2. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.

Serves 8

CHEF'S TIPS

✙ Add a rubbed bay leaf to the water when cooking beans, lentils, rice and other grains.

✙ Rubbed bay leaves may be added to spiced fruit punches

✙ Use bay leaves to rub the skin and cavity of the chicken along with prepared mustard, and then tuck two bay leaves into the cavity of the chicken before roasting.

- Rodale's Illustrated Encyclopedia of Herbs

Bread Pudding with Bay Leaf

Ingredients

1 ¹/² cups milk (whole, skim or soy)

¹/² cup chopped raisins

2 bay leaves

¹/² cup honey

2 eggs or 4 large egg whites

³/⁴ pound not quite stale bread or muffins (try quick breads like banana or carrot)

Directions

Preheat the oven to 350 degrees Fahrenheit. Lightly brush a 1¹/² quart soufflé dish with oil. Crumble the bread into the souffle dish, mixing in the raisins as you go. In a small saucepan, heat the milk and bay leaves until hot and fragrant, but not boiling. Take the bay leaves out of the milk but keep them handy.

In a medium bowl, combine the mild, honey and eggs and beat with an electric mixer until well combined. Pour over the bread, patting down the top to level it out, and then place the bay leaves on top. Bake in the centre of the oven, uncovered, until firm and golden on top, about 20 minutes. Serve warm for dessert or brunch with honey, yoghurt or sauteed bananas.

Source: Alaska Spice Company