Bay Leaf
Botanical name: (Laurus nobilis)
Also Known As: California Bay Leaf, Indian Bay Leaf, Laurel Leaf, Mediterranean Bay Leaf, Sweet Bay, Sweet Laurel, or True Laurel
The bay laurel tree has been cultivated since the beginning of recorded history. Originally cultivated in Asia Minor, it has spread to the Mediterranean and other countries with suitable climates. Bay leaf is not grown in northern regions, as the plants do not thrive in cold climates. Turkey is one of the main exporters of bay leaves. The laurel tree from which the bay leaf comes was very important both symbolically and literally in both Greece and Rome. The laurel can be found as a central component found in many ancient mythologies that glorify the tree as a symbol of honor. Bay leaves are one of the most widely used culinary herbs in Europe and North America. In the Elizabethan era, some people believed pinning bay leaves to one's pillow on the eve of Saint Valentine's Day would permit one to see one's future spouse in a dream.
Bay leaves were once used to keep moths away, owing to the leaf's lauric acid content that gives it insecticidal properties. Bay leaves have many properties that make them useful for treating high blood sugar, migraine headaches, bacterial and fungal infections, and gastric ulcers. Bay leaves and berries have been used for their astringent, carminative, diaphoretic, digestive, diuretic, emetic and stomachic properties. Bay leaf has been used as an herbal remedy for headaches. It contains compounds, called ?parthenolides?, which have proven useful in the treatment of migraines. Bay leaf has also been shown to help the body process insulin more efficiently, which leads to lower blood sugar levels. It has also been used to reduce the effects of stomach ulcers. Bay leaf contains eugenol, which has anti—inflammatory and antioxidant properties. Bay leaf is also an antifungal and antibacterial, and has also been used to treat rheumatism, amenorrhea, and colic.
As well as being medicinal, it is a fixture in the cooking of many European cuisines as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes. The leaves are most often used whole and removed before serving. In Indian and Pakistani cuisine, bay leaves are often used in ?biryani? and other rich spicy dishes.
Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable.
Note: These statements have not been evaluated by the US Food and Drug Administration, and this product is not intended to diagnose, treat, cure or prevent any disease. We at eSutras do not recommend internal use of supplements or herbs without prior consultation with your doctor or herbalist.
