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Description
Bay Leaves or Laurel, are the dried leaves of the evergreen
tree, Laurus nobilis. The elliptically shaped leaves are light
green in color and brittle when dried. They have a distinctively
strong, aromatic, spicy flavor. Bay Leaves is the approved term
for this spice, but the name "laurel" is still seen frequently.
Uses
Used in soups, stews, stocks, pickles, marinades, tomato dishes,
and meats. Mediterranean, French, Moroccan, and Turkish cuisines
use Bay Leaves in spice blends such as bouquet garni and curry
blends.
Origins
Bay Leaves are native to the Mediterranean area. Turkey produces
McCormick's fine Bay Leaves.
Folklore
In Ancient Greece and Rome, bay leaves and branchlets were used
as wreaths to crown their victors. Champions of the Olympic
games wore garlands of bay leaves. Our word "baccalaureate"
means "laurel berries" and signifies the successful completion
of one's studies. It alludes to the bay wreaths worn by poets
and scholars when they received academic honors in ancient
Greece. |
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