The bay laurel tree is actually a large evergreen shrub. Its history is a lengthy and noble one; among the ancient Greek the laurel tree was sacred to the god Apollo. A wreath of its branches became the symbol of victory – in war, athletic games, and literary contests – and today we still have our poet laureates. Legend has it that lightning will never strike a bay laurel tree, and the emperor Tiburius is said to have worn a laurel wreath on his head during thunderstorms. Well – it wouldn’t hurt to try!
Bay leaves are very pungent in the cooking pot, so be stingy with them. One leaf will lend its characteristic bitter taste to a stew or soup for four people. Remove the leaf before serving, because no amount of cooking will render it tender enough to eat.
Use bay leaf in your marinade, or when preparing fish stock. And of course the crumbled bay leaf is essential to a bouquet garni, bagged or tied herbs that are added to soups, stews, and broths for added flavor and then later removed.
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