Varieties of Bay Leaves There are two main varieties of culinary bay leaves: Turkish (or Mediterranean) bay leaves and California bay leaves. The Turkish variety is the most common, with a more subtle flavor compared to California bay leaves, which have more potency and a slightly mint taste.
What kind of bay leaves are used in cooking?
Bay leaves used in cooking mostly come from Laurus nobilis, a Mediterranean native tree or large shrub. California bay laurel, Umbellularia californica, is also available for cooking but has a stronger flavor.
Are all bay leaves suitable for cooking?
As mentioned, bay leaves come from the laurel plant, a shrub that grows in the warmer regions of the world. Now, it’s important to note that there are different varieties of the laurel plant, and only the plants labelled as Laurus nobilis are suitable for cooking.
What is the best bay leaf plant for cooking?
Laurus nobilis, sometimes sold as true bay, bay laurel or Grecian bay, is the best culinary species. The similar California bay tree is Umbellularia californica. While California bay can be used in cooking, its flavor is harsher, more camphoric. If you do use it, add about half as much as you would true bay.
Are all bay leaves the same?
The most common variety of bay leaves are that of the bay laurel tree, which are also known as Turkish bay leaves. There is, however, another variety of bay leaves known as California bay leaves.
How can you tell if a bay leaf is edible?
So which bay trees are edible? Actual bay leaves (Laurus nobilis) are safe, but the leathery leaves, which can be sharp on the edges, should always be removed from the dish before serving. Additionally, the following “bay” plants are also considered safe. Like Laurus nobilis, all are within the Lauraceae family.
Which is better fresh or dried bay leaves?
Fresh bay leaves have a notably bitter taste and pungent aroma, but dried bay leaves take on more herbal notes reminiscent of thyme and oregano. Due to this flavor difference, bay leaves are best used in their dried form.
Are there poisonous bay leaves?
So are bay leaves dangerous to eat? Bay leaves are NOT dangerous to eat. This is an extremely common myth but holds no merit. It is believed that this myth began because there are leaves that look strikingly similar to the bay leaf (mountain laurel and cherry laurel leaves) that are poisonous to humans and animals.
What flavor does bay leaf add?
When the herb is infused into water, broth, or another cooking liquid, an almost minty flavor (somewhere between spearmint and menthol) develops, with subtle hints of black pepper and Christmas tree pine. They add a subtle bitterness that keeps heavy soups and stews from being so, well, heavy.
What type of tree do bay leaves come from?
The true “bay leaf”, also known as “bay laurel” or “sweet bay”, is sourced from the tree Laurus nobilis, a native of the Mediterranean region.
Can I use bay leaves straight from the tree?
Bay leaves can be used fresh or dried and are used in cooking to give a fragrant flavour to soups, stews and other dishes.
Do bay leaves need to be dried?
Dried bay leaves impart a more subtle flavour and are generally left in a dish as it cooks then retrieved before serving. There is no substitute for fresh dried bay leaves because they lose their aroma with time.
Why are bay leaves used in cooking?
Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries.
Are there 2 types of bay leaves?
There are two main types of bay leaf: Turkish (or Mediterranean bay leaf) and Californian. The Californian bay leaf is, of course, native to California, but the Turkish variety is the most common.
What are the side effects of bay leaves?
Taking bay leaf in large amounts might cause sleepiness and drowsiness. Medications that cause sleepiness are called sedatives. Taking large amounts of bay leaf along with sedative medications might cause too much sleepiness.
Is bay leaf good for high blood pressure?
A. Yes. Drinking bay leaf tea every day benefits your heart as it is the potent combination of antioxidants and potassium. Potassium is essential for your heart health, as it helps lower blood pressure and cholesterol levels.
How long do you leave bay leaves in soup?
In soups and stocks add 5-10 minutes for the best flavor before the end of cooking and remember to remove after. Some bay leaves can give bitterness to our dish, especially dry leaves.
What to do if you swallow a bay leaf?
If you had swallowed it fully, then ok. But if you feel something sticky in your throat, or any difficulty swallowing, drinking, breathing, then you need to go to a ent doctor immediately.
How do I know if it’s a bay tree?
Bay tree identification is by leaf shape and colour, flowers in spring and small black berries on female trees in autumn. The leaves are used for seasoning in cooking and in Greek and Roman times were woven into wreaths to symbolise status or victory. It is often grown in clipped form in containers on patios.
How long do you dry bay leaves for cooking?
Ideally, dry the leaves for between 48 and 72 hours. If you would rather have bone dry bay leaves, allow the leaves to dry for two weeks in a warm area that is out of direct sunlight. Why are you drying the leaves? Fresh bay leaves tend to be rather bitter and drying them tempers their bitterness.
What does bay leaf do to meat?
“Bay leaves don’t hit you over the head with intense aromatic flavor presence, but if they’re included in a slow-simmering soup, stew or braise, they do add a subtle flavor layer that’s going to lend a little more depth to whatever you’re cooking.”