A staple in most kitchens, bay (Laurus nobilis) is a familiar herb popular for flavoring soups, stews, stuffing, and marinades. But how much do you know about this savory seasoning?
History of Bay
Originally from Asia Minor, including Turkey and Armenia, bay is a broadleaf evergreen also known as sweet bay, bay tree, or bay laurel. Because of its popularity and multiple uses, it spread throughout the Mediterranean and beyond. In ancient Greece and Rome, bay wreaths were worn for protection and as symbols of victory and honor.
Unique Uses for Bay
Bay leaves have long been used in flour and grain storage to deter pantry moths. Medicinally, bay has been used to help treat high blood sugar, migraines, and bacterial and fungal infections. Bay oil has been used in liniments and salves for bruises and sprains. These evergreen plants are also attractive landscape additions and can be grown as topiaries, hedges, or houseplants.
Bay leaves may be used fresh, though dried leaves are more common. Fresh leaves are milder, while drying intensifies the flavor. Whole leaves are typically removed before serving, as the dried edges can be sharp if ingested.
Growing Bay
Bay is easy to grow in pots on patios or indoors. Provide full sun for at least half the day or place indoors near a sunny window. Leaves may be harvested as needed, and plants should be pruned to size since they naturally grow into trees. Leaves can be dried in a low oven or hung upside down in a cool, dark, dry area until fully dry. Properly stored dried leaves can retain flavor for a year or longer.
Try a New Bay Recipe
Bay is commonly used in savory dishes, but it can also enhance sweet recipes. Try this unique dessert to experience bay’s versatility.
Bay & Warm Bananas with Vanilla Ice Cream (from the Food Network)
- 4 tablespoons butter
- 2 bay leaves
- 2 tablespoons freshly squeezed lemon juice
- 1 cup fresh or frozen orange juice
- 1 cup packed light brown sugar
- 2 tablespoons bourbon
- Pinch salt
- 6 not quite ripe bananas, peeled and cut into bite-sized pieces
- 1/4 teaspoon freshly ground black pepper
In a small skillet over medium heat, melt the butter and cook until browned, about 3–4 minutes. Add bay leaves, then stir in lemon and orange juices, brown sugar, bourbon, and salt. Simmer until reduced by half and syrupy, about 5 minutes. Remove from heat, add bananas and black pepper, and stir to coat. Serve hot over ice cream.
