Bay Leaf Properties


Did you know that bay leaves come from a laurel bay leaf trees? Well I was surprised by this fact. Number one sister Jean has one! I wanted to know why we use bay leaves in our recipes.




Bay leaves are often that forgotten spice unless the recipe calls for it. I wanted to know why it was needed and what they are good for.


Here's what I found out:


-Bay leaves grow on Laurel Bay Leaf trees.

-The Bay Leaf comes from the Mediterranean area.

-Leaves should be used whole and removed from dishes before serving.

-Do not break up the leaves in dishes. They have a bitter taste and are not meant for eating.

-Bay leaves add dimension to the flavor or your soups, stocks, and stews, as well as vegetables and fish dishes.



-The flavor profile of bay leaves is a pungent sharp bitter taste with a of menthol and eucalyptus but dried leaves have a fragrance of herbal tones like oregano, and thyme.

-Bay leaves will last for years if stored in the freezer.

-Always remove Bay leaves from your recipes like soups and stews before serving.

-Scatter the dried leaves around your pantry to keep moths at bay (pun intended).

- Putting crushed bay leaves under the kitchen sink or at the bottom of doors and windows is a great way to deter cockroaches – apparently they hate the stuff!



Health Benefits & Uses of Bay Leaves

Nutrient Packed: Bay leaves offer us a healthy dose of vitamins A, C, magnesium, calcium, manganese, potassium, and iron.

Bay leaves soothe body aches. ...Ease joint pain from arthritis. ...

Immune supportive: Have antibacterial and anti fungal properties.


I think a bay leaf is an important spice to have on your spice shelf. Try a it.


Thanks Jean for the great pictures.


Smile and Be kind,

Claire

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