That single leathery leaf you occasionally find in your soup, it’s called bay.
Bay leaf has a unique and complex taste—hints of clove, pepper, and eucalyptus with a pleasant woody bitterness. It is not poisonous, as many believe, just really hard to chew.
Laurus Nobilis
The scientific name for bay leaf suggests a person of great importance: Laurus nobilis.In ancient Greece and Rome, bay symbolized victory. Winning athletes, top scholars, and soldiers triumphant in battle were all crowned with bay wreaths to honor their accomplishment.
Bay still signifies achievement, although it’s in name only. An undergraduate or “bachelor’s” degree comes from “baccalaureate,” a Latin word which means “berries of laurel.” The terms “poet laureate” and “resting on one’s laurels” also borrow from the symbolism of accomplishment synonymous with bay.
What makes bay so great? According to the ancient Greeks, this leaf gave the oracle at Delphi the insight to predict the future. As she chewed aromatic bay leaves the oracle was able to hear messages from Apollo—a deity for whom bay was sacred.
Dr. Bay
Bay has had many physician admirers throughout history. In medieval Germany, healer, composer and Benedictine abbess Hildegarde von Bingen recommend bay laurel for headache, chest pain, gout, and liver problems.Bay leaf has a mild narcotic effect, which means that it calms the mind and relieves pain. A cup of bay tea can soothe a headache (some call bay the “headache tree”), and encourage a sound sleep.
Consider bay leaf next time you’re suffering from a chest cold. It has a mentholated quality that can help remove phlegm stuck in the lungs.
How to Use
It’s nice to have access to fresh bay leaves, but dried also work well, provided they’re stored properly. Dry leaves are less bitter than fresh, and keep up to a year in a sealed container. Time and exposure to air eventually strip the leaves of their aromatic essential oils. For this reason, it’s best to buy your leaf in small quantities.Adding bay to food is the most common application. Soup stock, beans, tomato sauce, rice, even desserts like custard—basically anything that simmers for a length of time can benefit from a little bay. It not only adds a subtle flavor, but the antimicrobial properties from just a couple leaves can help food last longer.
Powdered leaf can be added to foods if you want the bay flavor without the risk of leaf shards. The spice blend known as Old Bay is basically a seasoned salt heavy on the powdered bay.
Bay leaf keeps pests away. For centuries, people have stored grains and beans with a handful of bay leaves to deter rodents and insects, thanks to a compound called eucalyptol. For this reason, it is also used in treating lice.
If you can find a steam distilled essential oil of bay laurel (most “bay” oils are other plants) it is useful to have around for all types of ailments. Apply topically to areas of pain or tension.