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,