![]() ![]() The leaves are crucial in gumbo and Texas chili, and in Jamaica, the leaves and wood of the Laurel tree are used for smoking meats like jerk chicken. Bay leaves are popular in many cuisines across the Mediterranean, France, America, and Mexico. To make this easier, the leaf is often added to a simmering broth in a bouquet garni, cheesecloth, or ground into a powder. The leaves can also cause choking or lacerations to the digestive tract if consumed, so the whole leaf must be removed before serving. Bay leaves are not toxic to humans, but they can be harmful to horses, dogs, and cats. Fresh Bay leaves have an astringent aroma and flavor that can overpower a dish, but after about an hour of simmering, these harsh chemicals break down, giving way to subtle, nuanced flavors. The leaves are commonly simmered into soups, broths, and curries as a flavor enhancer. Historically the leaves were also used as a bug repellent and to treat insect bites.īay leaves are primarily utilized whole and dried. The high levels of these oils within the leaves have led to their use to soothe stomach ulcers, relieve gas and colic, and soothe the throat and cough. The leaves are high in the essential oils cineol and eugenol, giving the leaves their eucalyptus and menthol aroma. Trace amounts of minerals, including copper, potassium, calcium, manganese, iron, selenium, zinc, and magnesium, can also be found in the leaves. The leaves are also high in folic acid, niacin, pyridoxine, pantothenic acid, and riboflavin. The Laurus nobilis plant is not poisonous, however, the leaves and stems of the wild mountain laurel and cherry laurel trees are poisonous, so it is essential to use only culinary-grade bay leaves found in markets for culinary use.īay leaves are an excellent source of vitamin A and vitamin C. It is a common misconception that bay leaves are poisonous and should not be consumed. These leaves have similar flavor profiles to the Turkish Laurel leaves but are not true Bay leaves. Along with California bay leaves, there are also Mexican bay leaves and Indian bay leaves on the market. California bay leaves are long and thin with a blade-like shape, while Turkish Bay leaves are shorter and rounder. The easiest way to know the difference between the two leaves is by sight. Turkish Bay leaves are considered true Bay leaves and should not be confused with California bay leaves, which come from a different plant entirely and have a much more robust and sharp eucalyptus flavor. ![]() The leaves of the Laurus nobilis tree are also known as Turkish Bay, Grecian Bay, and Mediterranean Bay. Laurel trees are a part of the Lauraceae plant family and are related to cinnamon and sassafras. When cooked, the more bitter and astringent qualities of the leaf mellow, leaving a nuanced savory and slightly sweet tea-like flavor with mild hints of pepper, clove, and mint.įresh and dried Bay leaves are available year-round.īay leaves are the leaves of the perennial evergreen shrub Laurus nobilis, more commonly known as Laurel. The immediate flavor of Bay leaves is astringent and bitter with a bite of eucalyptus and menthol that lingers on the palate. ![]() ![]() Crushing the dried leaves also releases a strong scent of menthol and eucalyptus. Bay leaves give off a woodsy aroma of balsam and honey with hints of nutmeg, clove, and pepper. When dried, the leaves take on an ashy, olive-green hue and have a brittle texture, while the edges of the leaf are jagged and slightly curled. When fresh, these short-stemmed, dark green leaves are smooth with a glossy sheen and have a light green underside. Bay leaves are elliptic to oval in shape, measuring 5 to 10 centimeters in length, and taper to a slender point. ![]()
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