Bay Leaf
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The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel ('' Laurus nobilis''). Other types include California bay laurel, Indian bay leaf, West Indian bay laurel, and Mexican bay laurel. Bay leaves contain essential oils, such as eucalyptol,
terpene Terpenes () are a class of natural products consisting of compounds with the formula (C5H8)n for n ≥ 2. Terpenes are major biosynthetic building blocks. Comprising more than 30,000 compounds, these unsaturated hydrocarbons are produced predomi ...
s, and methyleugenol, which contribute to their taste and aroma. Bay leaves are used in
cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...
s including Indian, Filipino, European, and
Caribbean The Caribbean ( , ; ; ; ) is a region in the middle of the Americas centered around the Caribbean Sea in the Atlantic Ocean, North Atlantic Ocean, mostly overlapping with the West Indies. Bordered by North America to the north, Central America ...
. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasive in the
digestive tract The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the Digestion, digestive system that leads from the mouth to the anus. The tract is the largest of the body's systems, after the cardiovascula ...
. Bay leaves are used as an insect repellent in pantries and as an active ingredient in killing jars for
entomology Entomology (from Ancient Greek ἔντομον (''éntomon''), meaning "insect", and -logy from λόγος (''lógos''), meaning "study") is the branch of zoology that focuses on insects. Those who study entomology are known as entomologists. In ...
. In
Eastern Orthodoxy Eastern Orthodoxy, otherwise known as Eastern Orthodox Christianity or Byzantine Christianity, is one of the three main Branches of Christianity, branches of Chalcedonian Christianity, alongside Catholic Church, Catholicism and Protestantism ...
liturgy, they are used to symbolize Jesus' destruction of Hades and freeing of the dead. While some visually similar plants have poisonous leaves, bay leaves are not toxic. However, they remain stiff even after cooking and may pose a choking hazard or cause harm to the digestive tract if swallowed whole or in large pieces. Canadian food and drug regulations set specific standards for bay leaves, including limits on ash content, moisture levels, and essential oil content.


Sources

Bay leaves come from several plants, such as: * Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see
safety Safety is the state of being protected from harm or other danger. Safety can also refer to the control of recognized hazards in order to achieve an acceptable level of risk. Meanings The word 'safety' entered the English language in the 1 ...
section below). The leaves are often used to flavour soups, stews, braises and
pâté Pâté ( , , ) is a forcemeat. Originally, the dish was cooked in a pastry case; in more recent times it is more usually cooked without pastry in a terrine. Various ingredients are used, which may include meat from pork, poultry, fish or bee ...
s in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. * California bay leaf. The leaf of the California bay tree ('' Umbellularia californica'', Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel but contains the toxin umbellulone, which can cause methemoglobinemia. * Indian bay leaf or malabathrum ('' Cinnamomum tamala'', Lauraceae) differs from bay laurel leaves, which are shorter and light- to medium-green in colour, with one large vein down the length of the leaf. Indian bay leaves are about twice as long and wider, usually olive green in colour, and have three veins running the length of the leaf. Culinarily, Indian bay leaves are quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder. * Indonesian bay leaf or Indonesian laurel (''salam'' leaf, '' Syzygium polyanthum'', Myrtaceae) is not commonly found outside
Indonesia Indonesia, officially the Republic of Indonesia, is a country in Southeast Asia and Oceania, between the Indian Ocean, Indian and Pacific Ocean, Pacific oceans. Comprising over List of islands of Indonesia, 17,000 islands, including Sumatra, ...
; this herb is applied to meat and, less often, to rice and to vegetables. * West Indian bay leaf, the leaf of the West Indian bay tree ('' Pimenta racemosa'', Myrtaceae) is used culinarily (especially in Caribbean cuisine) and to produce the
cologne Cologne ( ; ; ) is the largest city of the States of Germany, German state of North Rhine-Westphalia and the List of cities in Germany by population, fourth-most populous city of Germany with nearly 1.1 million inhabitants in the city pr ...
called bay rum. * Mexican bay leaf ('' Litsea glaucescens'', Lauraceae).


Chemical constituents

The leaves of the European / Mediterranean plant '' Laurus nobilis'' contain about 1.3% essential oils (''ol. lauri folii''), consisting of 45% eucalyptol, 12% other terpenes, 8–12% terpinyl acetate, 3–4% sesquiterpenes, 3% methyleugenol, and other α- and β- pinenes, phellandrene, linalool, geraniol, terpineol, and also contain lauric acid.


Taste and aroma

If eaten whole, ''Laurus nobilis'' bay leaves are pungent and have a sharp, bitter taste. As with many spices and flavourings, the fragrance of the bay leaf is more noticeable than its taste. When the leaf is dried, the aroma is herbal, slightly floral, and somewhat similar to oregano and
thyme Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medici ...
. Myrcene, a component of many essential oils used in perfumery, can be extracted from this bay leaf. They also contain eugenol.


Uses


Culinary

Bay leaf is typically used in cooking to flavor broths,
grain A grain is a small, hard, dry fruit (caryopsis) – with or without an attached husk, hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and ...
s,
soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...
s,
stew A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for ...
s and
stocks Stocks are feet and hand restraining devices that were used as a form of corporal punishment and public humiliation. The use of stocks is seen as early as Ancient Greece, where they are described as being in use in Solon's law code. The law de ...
. It is typically removed before serving. In Indian cuisine, bay laurel leaves are sometimes used in place of Indian bay leaf, although they have a different flavour. They are most often used in rice dishes like biryani and as an ingredient in garam masala. Bay leaves are called (, in Hindi), Tejpātā (তেজপাতা) in Bengali, তেজ পাত in Assamese and usually rendered into English as Tej Patta. In the Philippines, dried bay laurel leaves are used in several Filipino dishes, such as menudo, beef pares, and adobo. Bay leaves were used for flavouring by the ancient Greeks. They are a fixture in the cooking of many European cuisines (particularly those of the
Mediterranean The Mediterranean Sea ( ) is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean basin and almost completely enclosed by land: on the east by the Levant in West Asia, on the north by Anatolia in West Asia and Southern ...
), as well as in the Americas. They are used in soups, stews, brines, meat, seafood, vegetable dishes, and sauces. The leaves also flavour many classic French and Italian dishes. The leaves are most often used whole (sometimes in a ) and removed before serving (they can be abrasive in the digestive tract). Thai and Laotian cuisine employs bay leaf (, ) in a few Arab-influenced dishes, notably massaman curry. Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more 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. To brew tea, bay leaves are best boiled for a brief period—typically 3 minutes—to prevent bitterness, as prolonged boiling may overpower the tea's flavour. Fresh bay leaves impart a stronger aroma, while dried leaves require longer steeping for a similar effect. Bay leaves are also used in the making of jerk chicken in the Caribbean Islands. The bay leaves are soaked and placed on the cool side of the grill. Pimento sticks are placed on top of the leaves, and the chicken is placed on top and smoked. The leaves are also added whole to soups, stews, and other
Caribbean The Caribbean ( , ; ; ; ) is a region in the middle of the Americas centered around the Caribbean Sea in the Atlantic Ocean, North Atlantic Ocean, mostly overlapping with the West Indies. Bordered by North America to the north, Central America ...
dishes.


Other

Bay leaves can also be used scattered in a pantry to repel meal moths, flies, and cockroaches. Mediouni-Ben Jemaa and Tersim 2011 find the
essential oil An essential oil is a concentrated hydrophobic liquid containing volatile (easily evaporated at normal temperatures) chemical compounds from plants. Essential oils are also known as volatile oils, ethereal oils, aetheroleum, or simply as the ...
to be usable as an insect repellent. . Bay leaves have been used in
entomology Entomology (from Ancient Greek ἔντομον (''éntomon''), meaning "insect", and -logy from λόγος (''lógos''), meaning "study") is the branch of zoology that focuses on insects. Those who study entomology are known as entomologists. In ...
as the active ingredient in killing jars. The crushed, fresh, young leaves are put into the jar under a layer of paper. The vapors they release kill insects slowly but effectively and keep the specimens relaxed and easy to mount. The leaves discourage the growth of molds. They are not effective for killing large beetles and similar specimens, but insects that have been killed in a cyanide killing jar can be transferred to a laurel jar to await mounting. There is confusion in the literature about whether ''Laurus nobilis'' is a source of cyanide to any practical extent, but there is no evidence that cyanide is relevant to its value in killing jars. It certainly is rich in various essential oil components that could incapacitate insects in high concentrations; such compounds include 1,8-cineole, alpha-terpinyl acetate, and methyl eugenol. It also is unclear to what extent the alleged effect of cyanide released by the crushed leaves has been mis-attributed to ''Laurus nobilis'' in confusion with the unrelated '' Prunus laurocerasus'', the so-called cherry laurel, which certainly does contain dangerous concentrations of cyanogenic glycosides together with the enzymes to generate the
hydrogen cyanide Hydrogen cyanide (formerly known as prussic acid) is a chemical compound with the chemical formula, formula HCN and structural formula . It is a highly toxic and flammable liquid that boiling, boils slightly above room temperature, at . HCN is ...
from the glycocides if the leaf is physically damaged. Bay leaves are used in
Eastern Orthodoxy Eastern Orthodoxy, otherwise known as Eastern Orthodox Christianity or Byzantine Christianity, is one of the three main Branches of Christianity, branches of Chalcedonian Christianity, alongside Catholic Church, Catholicism and Protestantism ...
liturgy. To mark
Jesus Jesus (AD 30 or 33), also referred to as Jesus Christ, Jesus of Nazareth, and many Names and titles of Jesus in the New Testament, other names and titles, was a 1st-century Jewish preacher and religious leader. He is the Jesus in Chris ...
' destruction of Hades and freeing of the dead, parishioners throw bay leaves and flowers into the air, letting them flutter to the ground.


Safety

Some members of the laurel family, as well as the unrelated but visually similar mountain laurel and cherry laurel, have leaves that are poisonous to humans and livestock. While these plants are not sold anywhere for culinary use, their visual similarity to bay leaves has led to the oft-repeated belief that bay leaves should be removed from food after cooking because they are poisonous. This is not true; bay leaves may be eaten without toxic effect. However, they remain unpleasantly stiff even after thorough cooking, and if swallowed whole or in large pieces they may pose a risk of harming the digestive tract or causing choking. Thus, most recipes that use bay leaves will recommend their removal after the cooking process has finished.


Canadian food and drug regulations

The Canadian government requires that ground bay leaves contain no more than 4.5% total ash material, with a maximum of 0.5% of which is insoluble in hydrochloric acid. To be considered dried, they must contain 7% moisture or less. The oil content cannot be less than 1 millilitre per 100 grams of the spice.


References


External links

{{DEFAULTSORT:Bay Leaf Herbs Leaves Non-timber forest products Plant common names