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BAY (SWEET BAY/LAUREL)
Laurus nobilis
Bay is a tender perennial, flourishing indoors in high-sunlight areas, where
temperatures get below freezing. Brought outdoors for the summer, it needs
full sun, but some protection from drying winds - that’s the reason some of
the leaves sometimes get a little brown edging. It’s the leaves which are
used, and they can be harvested any time of the year.
A little folklore: the roof of Apollo’s temple at Delphi was made entirely
of Bay
leaves in order to protect against witchcraft, disease and lightening.
That’s how
the use of Bay-leaf garlands as architectural moldings came about. A wreath
of Bay leaves adorned poets and athletes of excellence, as bay was the
symbol of wisdom and glory.
Laureate means “crowned with laurels” and so came the names poet laureate
and baccalaureate. Bay is associated with Aesculapius, Apollo’s son, the
Greek god of medicine, and has been used against the plague for centuries.
USES . . .
DECORATIVE - The whole plant can be trimmed as a topiary, the leaves for
making wreaths.
CULINARY - Use in a little bag of herbs called “bouquet garni”, with other
herbs, each appropriate for stews, soups and sauces. Add bay to marinades,
stocks, potato soup, stuffing, pate, curry, game and poached fish liquid.
The leaf is removed before serving, as it is leathery-stiff and has sharp
edges, thus is capable of cutting the mouth or throat. Boil in milk to
flavor custard or rice pudding. To flavor rice, put bay leaves in its
storage container.
Bay leaves, when used in cooking foods, have a positive effect on digestion
and absorption of food. Like spearmint and rosemary, Bay helps break down
heavy, fatty foods.
MEDICINAL - Make a tea to help with digestion and stimulate the appetite.
Use in a massage oil (in a very dilute 2% concentration) for helping sprains
and rheumatic joints. Make a strong tea, strain and add to the bath to
soothe aches and pains.
ALL LAURELS EXCEPT SWEET BAY ARE POISONOUS.
(some information obtained from "The Complete Book of Herbs“,
by Leslie Bremness,
and from “The Encyclopedia of Medicinal Plants” by Andrew Chevallier)
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