Bay leaves, which are evergreen and so available to use all year, are one of the most traditionally used herbs and not just for cooking. But beware, some leaves just don’t produce the subtle floral herbal flavours of old and this may account for some of the modern-day scepticism as to their usefulness. This may have happened because bay trees have become so popular as decorative plants that the distinct aromatic qualities of the leaves have been lost or at least reduced in the mass production process. So, keep that in mind and choose your plants and leaves carefully as there is probably little point in using them for cooking otherwise.
Bay leaves are only used in cooking to add flavour, they must be removed from food before it is eaten.
A bay leaf is used to flavour the milk for Bechamel Sauce when it is infused in milk along with mace, onion, parsley and peppercorns to produce the scented elegance which makes that sauce so special. It is also a key ingredient used to make a Bouquet Garni to add flavour to stews and casseroles. Bay has numerous other uses in both savoury and sweet recipes such as rice puddings, custards, stocks, marinades, soups, stews and casseroles.
Bay leaves can be dried but note that the drying process intensifies the flavour and so dried leaves should be used a little more sparingly than fresh ones.
Historically, aromatic herbs such as bay were not only used for cooking. To the Greeks and Romans, bay was a symbol of wisdom and glory, and wreaths and crowns were made of the branches for victorious athletes and leaders. Branches were also used for ”strewing” around the home to promote a clean smell.
On top of all these things, bay is a very attractive addition to gardens and a few stems can be cut regularly and will keep well if put in water in a jar, ready for use in the kitchen. The leaves can also be used to make a fabulous foot soak along with lavender and sea salt to soothe tired feet.
To make a Bouquet Garni – Tie 2 bay leaves together with a slice of onion, a few sprigs of thyme and 2 sprigs of parsley with string and use as above. Discard the bouquet garni when the food is cooked. You can vary this basic method by adding a strip of orange peel, which is excellent with beef or chicken, or a strip of lemon peel , which is excellent with fish or chicken.
And for the Foot Soak
A handful of scented, fresh lavender flowers or a few drops of lavender oil.
3 fresh or dried bay leaves, torn.
1 tablespoon of sea salt flakes or Epsom salts
Put the bay and lavender oil in a small bowl and cover with boiling water. Leave for 20 minutes to infuse and then pour the infusion into a larger bowl. Add the salt or Epsom salts to the infusion along with enough warm water to use to soak tired feet for 10 minutes or so.
