Bay Leaves have a long storied history as at the first Olympic games in 776 B.C. the champions were awarded with bay garlands and in early Greece and Rome bay wreaths were used to crown kings, priests, prophets and the victors of scholarly and athletic contests.Today cooks repel grain beetles by adding several bay leaves to containers of stored beans and grains.
Dried Bay, sometimes also referred to as Bay Herb, is a staple ingredient in French and Mediterranean dishes, including French bouillabaisse and bouquet garni. Bay Leaf also picks up tomato sauces, fish, meats, as well as bean and grain dishes. One or two bay leaves are typically enough flavoring for most dishes of six servings.
Helpful hints: Bay leaf should be added to a dish early on, as it takes a while for its flavor to fully penetrate the food. You should remove the leaves before serving as they are bitter and sharp if swallowed. If your stored bay leaves turn grey, they have lost their chlorophyll and should be replaced. There are approximately 132 bay leaves per ounce.
Bay leaves work well in combination with allspice, garlic, marjoram, oregano, parsley and thyme. Some of the popular recipes with Bay include – German Bratwurst and Sauerkraut , Tortilla Soup and Marinara Sauce. |
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