Bay leaves
(Laurus nobilis)
Description
Bay leaves belong to the laurel family, and grow on a small, evergreen tree. The leaves are oblong and dark green in colour. The dried leaves have a strong, somewhat woody, herbal taste, that can be compared to fresh pepper without the spiciness.
Origin
Bay leaves occur especially in the eastern Mediterranean region. Turkey and the Black Sea region (and Georgia in particular) are the most important production regions.
Did you know?
Laurel leaves have long been associated with victory and honour. Think for instance of the first winners of the Olympic Games in Greece, or the Roman emperors: they wore a wreath of laurel. The English word “laureate” (as in “poet laureate”) is derived from this. According to tradition, laurel leaves are also meant to have a protective effect against lightning, witchcraft and black magic.
Laurel used to be used to package bars of Dutch liquorice (as a protection against moisture). It is probably due to this practice that the idea of making liquorice with bay leaves was born.
The name “bay” in English comes from the Latin “bacca”, meaning “berry”, originally referring to the fruits.
Quality
Good quality bay leaves can be recognized by the large, undamaged leaves with a good green colour. These leaves are selected by hand. Verstegen Spices & Sauces B.V. uses leaves hand-picked in this way that are 3 to 7 cm long and come from the Mediterranean region. Leaves from the Black Sea region are generally thinner and of poorer quality.
Uses
French, Italian and Indian cuisines in particular make generous use of bay leaves in their recipes. Traditional Dutch dishes also often include bay leaves. They are used to season all kinds of meat, as well as vegetable dishes, stews, soups, sauces and, in some cases, puddings. Bay leaves should be removed before eating.