Bay leaf is considered one of the most common spices in the world. People have been growing this leaf of an evergreen subtropical shrub since ancient times. It has been included in culinary recipes since the 1st century AD. Bay leaves have a bitter taste and faint aroma. In cooking, it is used in the form of dried and fresh leaves or a powder made from dried leaves.
The history of the bay leaf
In Ancient Greece and Rome, wreaths were woven from foliage and laurel twigs for the winners of wars, ornaments of statues of gods. Laurel is a symbol of victory, courage, greatness. It is worth noting that the Greek word laureate means "crowned with a laurel."
In ancient times, the bay leaf was credited with magical and medicinal properties. It was believed that it protects people from lightning strikes. With the help of laurel, water was scented, which was then used to wash hands. In order for a person to have a prophetic dream, laurel leaves were placed under the mattress. They also decorated the dwelling with bay leaves to give it freshness.
The Greeks brought laurel along with cypress, figs and olives to Crimea 25 centuries ago. Today, laurel bushes grow in Albania, Greece, Turkey, France, Spain, as well as on the Black Sea coast. But Italy is rightfully considered the main exporter of this spice.
The use of bay leaves in cooking
Bay leaves have a weak aroma, but quite pleasant, and the taste is bitter. In addition to leaves and powder, seeds and a concentrate of essential oils are also used. Store bay leaves in a hermetically sealed container.
In cooking, all countries of the world widely use bay leaves. Most often, this spice is added to flavor various soups (meat, vegetable, fish), second courses of various meats, fish, seafood, vegetables. In addition, this spice goes well with beans, lentils, peas and other legumes. It is also added to various sauces and cereals.
Many housewives cannot imagine the preservation of products without this spice. Lavrushka is laid in a mixture, which is then used for salting and pickling vegetables, especially cucumbers, tomatoes, zucchini, cabbage, beets, squash. Bay leaves are also suitable for mushroom, fish and meat preservation.
In Western European cooking, laurel leaves are added to some types of homemade jams, desserts, and drinks. The norms for laying spices vary, they largely depend on the traditions of a particular cuisine. But usually 2-4 bay leaves are added to the dish. This amount is sufficient to impart a pleasant, light aroma to the dish.
Bay leaf is an irreplaceable helper in the preparation of offal, because it perfectly repels unwanted odors. It is added to many spice mixes, such as the popular hop-suneli aroma mix.
Only it is not recommended to overexpose the bay leaf in a dish, otherwise it will give it a tinge of bitterness. So after 10-15 minutes it is pulled out of soups, main courses.
