USAGE OF LAUREL LEAVES

In classical times, bay laurel was made into wreaths to crown poets, scholars and athletes. Culinarily, the leaf is added at the beginning of cooking soups and stews and slowly imparts a deep, rich flavor. The leaf is left whole so it can be retrieved before serving the dish. Medicinally, bay laurel has been used as an antiseptic and a digestive. An old use is to put leaves in containers of rice or flour to deter weevils. The leaves dry easily on the stem. Fresh leaves are stronger than dried ones.

 

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