Herb of the Week

ALL ABOUT BAY AND HOW THIS ANCIENT HERB TIES IN WITH THE BACCALAUREATE DEGREE TODAY - TENDER PERENNIAL HERE IN OUR CLIMATE

2 VARIETIES

Bay laurel, or Laurus nobilis, is what is known as “true bay.” This perennial, evergreen herb is in the Lauraceae plant family which also includes cinnamon and sassafras. Bay has been grown in the Mediterranean region for so long that when we think of bay, we associate it with the Mediterranean.

There are other varieties of bay, including California bay/Umbelluria Californica. California bay is native to California, and is in the same family as avocados. The difference between bay laurel and California bay is both visual and sensory. True bay has large, somewhat rounded pointed leaves and, when dried, has an herbal, slightly floral, eucalyptus-like flavor. California bay leaves are more pointed and slender, with a much stronger flavor.

GROWING I grow mine in pots and fertilize with a fertilizer that’s a little high in nitrogent (MR W What’s your favorite?) Pruning depends on the shape you want. Bay can take somewhat of a drought condition.

INSECTS

Not many - I’ve only rarely had scale which I treat with horticultural oil.

FUN FACTS

Fun fact: the word "baccalaureate" has its roots in ancient Greece, when bay laurel was used to crown and decorate athletes and persons of distinction. Turkey is one of the largest exporters of bay, and that’s how the nickname “Turkish bay” came about.

The scent from the bay leaves keeps flour mites away and repels pantry pest

HEALTH BENEFITS

In tests, bay essential oil showed both antimicrobial and antioxidant activities on fresh produce against Salmonella and E coli.

May help improve insulin sensitivity: Some studies indicate that bay leaves may improve insulin levels, which is beneficial for individuals with diabetes.

Bay contains wound-healing benefits. Bay is used in spa products and soaps. During a foray into the outdoor markets in Turkey, my girlfriend spied bars of green soap made with bay. She brought me back a bar and it was so nourishing for my skin.

I made a fragrant and healing bay leaf oil for my joints, skin and hair. What I learned during the process is that bay contains powerful antioxidant and antibacterial qualities

FRESH OR DRY

Do try fresh bay leaves if you have them. The flavor is amazing but more bitter than the dry. Dry Bay has a sort of thyme, oregano menthol essence. Use 2 fresh leaves for every one dry leaf.

DRYING BAY LEAVES

Either in dehydrator or take leaves from stems and lay them single layer on a rack. Let dry away from sunlight.

COOKING

Add bay leaves during the first part of cooking. Count them so you can pull them out before serving.

Use in marinades and pickling, soups and stews and braised dishes.

Make bay tea to calm you down and release congestion. Great for allergies

STORING

Dried bay leaves should be stored in an airtight container in a cool, dry place. Dried bay leaves will maintain their flavor for 2 to 3 months. While you can still use the leaves past this date, the flavor will be significantly reduced. To keep dried bay leaves fresher for the long haul, store the leaves in an airtight container in the freezer.

Fresh bay leaves should be wrapped in a damp paper towel and stored in a ziplock bag in the refrigerator for 1 to 2 weeks. Optionally, fresh bay leaves can also be stored in the freezer to significantly extend the shelf life.Dried bay leaves should be stored in an airtight coDrie