The bay plant is a tall, conical, evergreen tree growing more than 30 feet in height. Yellow or greenish white, star shaped flowers appear in clusters during early spring, which subsequently produce dark green-purplish single seed berry. The leaves are elliptic and shiny dark green about 3-4 inches long, rather thick, and leathery.
The leaves give off a sweet aroma when broken and added to dish. When slightly wilted and dried, they are strongly aromatic. The dried fruit is also being used as a flavoring agent in cuisines.
Laurel was highly praised by the Greeks and the Romans, who deeply believed that the herb symbolizes wisdom, peace, and protection.
This spice has many volatile active components such as α-pinene, β-pinene, myrcene, limonene, linalool, methyl chavicol, neral, α-terpineol, geranyl acetate, eugenol, and chavicol. These compounds are known to have been antiseptic, anti-oxidant, digestive, and thought to have anti-cancer properties.
Medicinally, the benefits of the bay leaf and its berries are plentiful. It has astringent, diuretic, and appetite stimulant properties.
Essential oil from the bay leaves contains mostly cineol (50%); furthermore, eugenol, chavicol, acetyl eugenol, methyl eugenol, α- and β-pinene, phellandrene, linalool, geraniol and terpineol are also found.
Infusions of herb parts are reputed to soothe the stomach and relieve flatulence and colic pain.
The lauric acid in the bay laurel leaves has insect repellent properties.
Laurel infusions are used to soothe the stomach ulcers and relieve flatulence.
The components in the essential oil can also be used in many traditional medicines in the treatment of arthritis, muscle pain, bronchitis and flu symptoms.
Traditionally, the leaves are picked and dried slowly under the shade away from direct sunlight, in order to retain volatile essential oils.
In the spice stores, one might come across different kinds of bay leaf preparations. Completely dried, dried crushed, freeze-dried, and dried and ground forms are displayed for sale in such stores. Buy from authentic sources and avoid those with off-smell, spots, or fungus infected leaves.
Once at home store bay leaf in airtight jar or container and keep away from strong light. Its leaves should not be stored for longer than a year since they will then lose their flavor.
Its dried fruits are also being used as a flavoring in dishes.
The glossy dark-green leaves can be used fresh or dried. However, they are best after being allowed to wilt under the shade for few days when their bitterness has gone, but the leaves still retain their aroma.
If you find leaves in the cooked food, just keep them aside before eating. The laurel leaves are leathery in texture and tough to chew and swallow besides being quite strongly flavored.
Laurel is one of the ingredients in bouquet garni along with thyme, sage, savory, celery, basil, etc.
The spice is also used in the preparation of court bouillon. Court bullion is readymade preparation made of water, salt, white wine, vegetable aromatics (onion and celery), and flavored with bouquet garni and black pepper.
Its dried leaves are brewed into an herbal tea.
Laurel is also an essential ingredient in many classic sauces such as bread sauce, tomato sauce, and béchamel.
Laurel is added to flavor cuisines such as seafood, poultry, meat, rice (pulov), and vegetable dishes.
Laurel is used to flavor sweet dishes like sweet breads, custards, creams, etc.
Laurel leaves should be removed from the food before serving as they may cause choking, may cut tongue and injure digestive tract. Pregnant women should avoid eating in excess as the chemical compounds in them may cause abortion.