Delicooks

Characteristics of laurel or bay leaf
The Bay Laurel (laurel nobilis) is a tree of the laurel family, native to the Mediterranean. It's slow growing, and is often kept as a shrub by pruning. It does not do well in very cold climates because of frost and it prefers partial shade. It is used in gardens as a hedge or ornamental plant, and can be pruned into any number of shapes. It's also planted in flower pots.
Bay leaves are evergreen, aromatic, rather hard, long, dark green and shiny with a lighter underside and a short stem. It gives yellow flowers in spring and in autumn, and the female specimens produce small dark ovoid fruits, no bigger than an olive.
Note: It is important not to confuse the laurel nobilis with the so-called "cherry laurel" (prunus laurocerasus), which is quite similar and contains substances that may be toxic for human consumption.

Symbolism of the laurel
In ancient Greece, the laurel had mystical connotations and, above all, was a symbol of power and glory. The Romans intertwined branches of laurel to crown the emperor or to honor generals of victorious armies. Catholics still go to church on Palm Sunday with a laurel branch in commemoration of Christ's entry into Jerusalem and winners of various competitions are still crowned with laurel wreaths.

Properties of bay laurel
The bay leaf contains mineral salts needed by the body such as calcium, iron, manganese and zinc, plus vitamins A and B and folic acid.Its leaves and fruits are rich in essential oils whose main constituents are cineol and eugenol. Cineol has expectorant and antibacterial properties, and the bay has been used since antiquity as a remedy for respiratory diseases such as cough, bronchitis or the flu. Eugenol is famed for its digestive properties: it increases secretions, aids in the expulsion of gases, prevents heartburn and decreases intestinal spasms.
In addition, the bay leaf is a diuretic, anti-inflammatory, improves circulation, regulates menstruation, has anxiolytic properties and its topical application combats dandruff and seborrhea. All of these medicinal properties plus the aromatic properties make it a common ingredient in cosmetics and pharmaceutical industries
Be careful with prolonged contact with bay leaves, as they may cause dermatitis.

Keeping bay leaves
Bay leaves should be stored like all herbs: either by freezing, the large leaves (with leaves alternating with absorbent paper) in oil and / or vinegar, or by drying.
To dry herbs, hang unwashed sprigs upside down in a dry and warm place, but away from direct sunlight. Near a stove is a good spot. Once dry, it is best to store them in sealed jars, the more airtight, the better.

Using bay leaves in the kitchen
Bay leaves release their aroma gradually so they are used to flavor all sorts of slow-cooking stews and casseroles, whether meat, fish or vegetables. The dry leaf is more aromatic than the fresh leaf. Usually the entire leaf is added and removed before serving.
Delicooks offers several recipes that use bay leaf as an ingredient.