Bay Leaf

Bay leaves, also known as Laurier in French, are a staple herb in French, Indian, Caribbean and particularly Mediterranean cuisine. Their distinct flavour and aromatic fragrance add depth to a wide range of dishes.  From soups, stews, seafood, sauces, or braises, they add a subtle flavour that enhances the taste and the aroma of the dish. 

Bay Leaves are most commonly used as a Bouquet Garni.  What is a Bouquet Garni? French for “garnished bouquet“; is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.  The bouquet is cooked with the other ingredients and removed prior to consumption.  There is no “right” way to make a Bouquet Garni, and many combinations of dried and fresh ingredients can be used, although the “traditional” method usually contains dried bay leaves, fresh thyme, and parsley [or stalks].  I like to remove the outer leaves of a leek, and wrap that around the herbs [peppercorns go nicely in this as does fresh garlic] like a packet tied with string- then tie the other end of the string onto the handle of the pot you’re using for easy removal.  Some people like to use a piece of muslin cloth or cheese cloth, but personally I find that to be a soggy, wet mess.

Laurus nobilis, is the tree that produces the Bay leaf-  we have one in our garden and it grows wild where we live in France.  Would I cook with fresh leaves?  Not frequently.  They can be strong and bitter, so I tend use dried leaves from the market.  You add the leaf during cooking and take it out before serving, since it’s tough to chew and digest.

Some notable health benefits of bay leaf include:

Immune system health.  A good source of vitamin A, vitamin B6, and vitamin C. These vitamins are all known to support a healthy immune system.

Digestive aid.  A tea can help ease bouts of upset stomach. The tea is also very aromatic, which can help relieve sinus pressure or stuffy nose.

How to make Bay Leaf tea?  Easy.  Depending on the size of your mug[ 1-2 leaves] or teapot [4-5 leaves], boiling water and Bay Leaves steeped to whatever strength you fancy.  I like to add lemon and honey, and this works very well if you’re feeling a bit under the weather or have a dodgy stomach.

Fresh vs Dried?   Fresh leaves are more pungent than dried leaves, though dried leaves are far more accessible than fresh. Dried Bay Leaves don’t have much of an aroma until they hit hot liquid, so you may be thinking there isn’t much to using them, but you’d be wrong.  Definitely include this in your spice and herb cupboard and you’ll discover just how marvellous the humble Bay Leaf actually is.