Bay leaf

Bay leaf or bay leaf is the collective name for the leaves of a subtropical tree. In cooking it serves as an aromatic seasoning for many dishes. The leaves of the noble laurel can reach 20 cm in length, 2–4 cm in width, the tree itself grows from 10 to 15 m. The plant’s homeland is the Mediterranean, but in Russia it is cultivated in the Krasnodar Territory. It is worth noting that since ancient times the heads of winners have been decorated with wreaths of bush leaves. On the market you can find both dried and fresh whole leaves and laurel powder. Seasoning in any form is added to soups, side dishes, goulash, casseroles. The leaves add a pleasant fresh aroma to both meat and fish dishes. However, you should be careful with fresh bay leaf; if you add too much of it, the dish will taste bitter. In addition, the leaves cannot be stored for more than a year; they lose their valuable properties. In stores you can usually find laurel in paper bags. Asia Minor is considered the birthplace of the bay leaf. But it became popular in Ancient Rome and Greece. There, the bay leaf was a symbol of glory, strength, and courage. It was also used to flavor water for washing hands before eating. It was only when German and French cookbooks appeared that the bay leaf was described as a very tasty spice.

BENEFICIAL FEATURES

First of all, it should be noted that bay leaf is a powerful antiseptic. Secondly, with constant use of this seasoning, it is possible to prevent cancer. But that’s not all that a bay leaf can do. It helps remove toxins from the body, improve immunity, and stimulate appetite. Moreover, it contains such important vitamins and beneficial substances as: vitamins B, C, A, PP and copper, selenium, potassium, manganese and iron.

APPLICATION

Bay leaves are used in the kitchen, adding to various dishes. It is also used for preparing meat for barbecue. In addition, bay leaves have found application in everyday life. For example, fresh bay leaves repel moths and cockroaches.

ANATOLS