Bay Leaf The Forgotten Spice

Bay leaf should b e known as the forgotten spice. It's not as glamorous as turmeric or cumin or as popular as oregano or rosemary. Yet it is just as flavorful as these and can enhance any dish. However most home cooks don't know what it it is or how to use it. This is a shame. They're missing out on one of the more flavorful spices. The bay leaf comes from the bay laurel an ancient plant that was first ascribed to the legendary Oracle of Delphi. It was said that the Oracle chewed the leaves bay leaves are what the first Olympic winners wore as did the Roman emperors. it was also used in medieval Valentine's Day festivities. Pin a bay leaf to your pillow on Valentine's Day Eve and you will see your future beloved in your dreams. It was first cultivated in Asia Minor and then brought to Europe and North America. Surprisingly enough it is one of the most widely used herbs in these two areas. bay leaves should be used when they are a deep olive green in color. Brown ones have lost their flavor and should be discarded. What can you do with bay leaves? They add depth and a certain aroma to both beef and chicken stocks. Just one crumbled leaf will do it otherwise both the scent and flavor will overpower the broth (leaving for a medicinal tasting soup later on). You can also add one bay leaf to stew meat when you're braising it. The meat will absorb the bay leaf's aroma and have a subtle herbal taste. Remember to remove the laf after cooking because it doesn' t soften even after an hour of cooking. You can also add the leaf crumbled to homemade pates. Be sparing with it though becuase it can have an overpowering flavor if two or three leaves are used. Bay leaf is agreat addition to homemade soups and stews. It works its' subtle magic on braised meats and pates.Try some today to give your dishes an aromatic air of sophistication.