In
Greek mythology, Apollo the sun god fell in love with Daphne
who had been pierced by one of Cupid's darts causing her to
dislike Apollo. She spurned his advances and Daphne's father,
Peneus, changed her into a bay tree to help her escape. Apollo
knelt before the tree and declared it forever sacred. Henceforth
he wore a crown of laurel leaves on his head in remembrance
of his unrequited passion for Daphne. From this myth, somewhat
curiously, the bay came to symbolize glory and honor. The ancient
Greeks crowned Olympic winners, scholars and poets with bay
wreaths and they are still today placed on Boston Marathon winners.
In the garden the bay tree is a tender perennial and extended
freezing temperatures will kill it. Although the bay will grow
to 20 meters in its native Mediterranean habitat, in a temperate
or cooler climate it is best grown in a pot where it can be
moved to a protected area during the coldest months.
Bay laurel
is used medicinally primarily to treat upper digestive tract
disorders, having a similar effect as spearmint. It is also
used to ease muscular aches and pains. The following recipe
for Laurel Bay Mint Bath will ease and relax tired muscles
after a hard day:
· ½ cup of dried mint leaves
· 1 cup of chopped bay leaves
· 1 tsp. Coconut oil
· 1 tsp. Almond extract.
Toss all the ingredients in a mixing bowl then place in a piece
of cheesecloth, one-foot square. Tie with string and submerge
it under very hot running bath water. Allow the bath water to
cool to a comfortable temperature while the bouquet infuses.
Relax in the bath for at least 30 minutes, adding warm water
to maintain a comfortable temperature.
Bay leaves
are an effective insect repellant and can be placed in closets
and drawers and even into a flour canister to deter weevils.
Unlike most herbs, bay is stronger semi-fresh than completely
dried, with its flavor and aroma peaking between three and seven
days after picking. Bay contributes more aroma than flavor to
food and differs again from most herbs by not losing its flavor
with long cooking. Bay leaves should be removed from dishes
before serving. A dinner guest will not remember your culinary
skills if he or she gets a bay leaf stuck in their throat.
Bouquet garni is de rigueur in French cuisine
and bay leaves are de rigueur in bouquet garni. For convenience
prepare your bouquet garni in bulk ahead of time so you have
lots on hand. Following is a convenient recipe for this:
Bouquet
garni
· 12 whole bay leaves;
· 12 tsp. whole celery seeds;
· 24 whole cloves;
· 36 peppercorns;
· 12 Tbsp. dried parsley;
· 6 tsp. thyme.
Divide all the ingredients equally on to 12, four-inch square
pieces of cheesecloth. Tie with heavy white kitchen twine, leaving
a long string for easy removal.
The
following Feta Bean Dip is a big hit at parties:
· 5 x 14oz. (398ml) cans dark red kidney beans, drained
& rinsed (dried beans can be used if time allows)
· 4 cups of chicken stock (preferably home-made)
· 4-5 whole bay leaves
· 2 onions, quartered
· 2 fresh jalapeno peppers, chopped fine with seeds removed
· 1 tsp. ground cumin
· 1 tsp. salt
· 2 cups of feta cheese, grated
Place
all the ingredients except the cheese into a heavily lidded
saucepan and bring to the boil. Reduce to a simmer and cook
for 15-20 minutes. Then strain, reserving ½ cup of chicken
stock. Remove and discard the onions and bay leaves. Add 1½
cups of the feta and the ½ cup of chicken stock. Partially
mash, leaving about half the beans whole. Serve at room temperature
with the remaining ½ cup of feta cheese sprinkled over
the top.
The taste of bay is tangy and slightly peppery. It enhances
the flavor of just about everything, but especially soups, stews
and tomato-based dishes. Pot roasts and shellfish should almost
never be served without bay. It will even improve the taste
of custard sauces if the milk is scalded with one or two leaves.
