| 01 June 2009

Bay Laurel (Laurus nobilis) was named Herb of the Year 2009 by the International Herb Association for its multiplicity of culinary and medicinal uses. Considered sacred by the Greeks and Romans; laurel leaves and wreaths were adorned on temples and houses for protection. “Wearing one’s laurels” comes from the Roman tradition of crowning a person with a laurel wreath as a great honor. This association continues today with the honors “Poet Laureate” and “Baccalaureate” bestowed on poets and graduates respectively.

Bay Laurel can be grown in a pot and then brought indoors during the winter to avoid frost and harsh winds. Picking bay in the wild is not recommended as there are many species that are poisonous. The California Bay Laurel has an aroma similar to Laurus nobilis, but it is quite bitter and cooking it can cause irritation. It is usually easier to purchase bay leaves at your local health food store. They are fresher than the supermarket and very inexpensive.

Although not a common medicinal herb, Laurus nobilis is a stimulant which helps the digestive system breakdown heavier ingredients. It soothes the stomach and eases flatulence. It is used to fight colds, congestion, influenza and viruses because of its bactericidal and fungicidal properties. Bay essential oil is used externally for sprains and bruises.

Bay Laurel’s culinary history is extensive. It has been a vital herb in Mediterranean cuisine for thousands of years. It is added to sauces, marinades, soups, and meat and seafood recipes. It has a pleasant, balsamic flavor so it combines well with both sweet and savory dishes. One of the most common ways to add bay’s subtle spicy accent is to put it in a Bouquet Garni, a bundle of herbs tied to together and simmered in soups, stews, sauces and ragouts.

The traditional French Bouquet Garni (boh-kay-gar-nee) combines bay leaf, thyme, and parsley. The herbs can be fresh or dried and tied together with a string, placed in a muslin or cheesecloth bag, or in a special tea-like infuser and added to a dish at the beginning to allow the flavors to meld. The herbs are removed just before serving. Any combination of herbs can make a Bouquet Garni depending on your preference and the dish you are concocting. Other herbs often found in the bouquet are oregano, chervil, tarragon, dill, basil, rosemary, savory and peppercorns.