The presence of bay leaf in food It is common in Mediterranean diet recipes. The leaf of this tree is highly appreciated for its ability to add aroma and flavor to all types of stews.
Let's see what uses it can have and why these leaves are so appreciated, as well as some important tips when using this product in our recipes.
Laurel in food: a custom with many centuries of history
The use of bay leaves in different dishes dates back to ancient times. Because this aromatic plant has always had a lot importance both for its culinary properties as for its possible medicinal benefits.
The laurel is a tree native to the Mediterranean region. In Greece and Rome it was a symbol of honor and victory, hence the heroes and victorious athletes were rewarded with a laurel wreath.
But already at that time, bay leaves were also used in cooking to enhance the flavor of different dishes and flavor them. This custom of Using bay leaves for cooking spread throughout the Roman Empire and remained in Europe during the Middle Ages.
On a medical level, laurel has also played an important role in traditional medicine. Because it has been assigned beneficial properties for the digestive system.
With the passage of time, the presence of bay leaves in food has become globalized and, today, it is something common in culinary tradition from many places in the world.
Benefits of putting bay leaves in food
There are many reasons to add a bay leaf or two to soups, stews and marinades among other recipes. But we have compiled for you some of the most important benefits of using these leaves.
Enhances flavor and aroma
The laurel has a very particular aroma that makes it easily identifiable, and is capable of providing great depth of flavor to dishes.
If you add it to a stew, you will immediately enhance its flavor and you will notice that the kitchen smells much better while you cook.
Antioxidant properties
The polyphenols present in bay leaves help fight free radicals. These and other antioxidants that are part of bay leaves have the capacity to protect cells against oxidative damage.
Therefore, bay leaves in food can contribute to prevention of chronic diseases and to improve the state of health in general.
Anti-inflammatory properties
Bay leaves are attributed anti-inflammatory properties, something that is especially beneficial for cardiovascular health and to improve the state of pathologies that cause inflammation.
Therefore, it is convenient that this ingredient is present in the preparation of dishes for all types of people, but especially the elderly and the sick.
Help in digestion
Laurel essential oils have carminative properties. This means they help relieve gas and bloating, while stimulating the digestive system.
If you notice gastric discomfort you can make an infusion based on bay leaves. To do this, follow these steps:
- Boil water in a kettle or pot.
- Place one or two dried bay leaves in a cup.
- Pour the hot water into the cup. Cover it and let it rest for five to 10 minutes.
- Remove the leaves and consume the infusion when it is warm.
Possible antibacterial and antifungal effect
Although there are no conclusive studies, some specialists claim that the compounds present in laurel They have antifungal and antibacterial properties.
Therefore, bay leaves in food can help maintain the health of the immune system and help fight infections.
Relieves stress and improves mood
The aroma of bay leaf has a relaxing ability that is highly appreciated in different cultures. Whether through aromatherapy, essential oils or infusions, bay leaf helps combat stress and improves mood.
Acts as a preservative
Dried bay leaves have traditionally been used as a preservative agent for certain foods, precisely for those reasons. antimicrobial and antioxidant properties to which we have referred before.
The essential oils present in its leaves, especially in cineole and eugenol, They have properties that inhibit the growth of certain microorganisms and delay the oxidation of food.
Although today more powerful industrial preservatives are used, bay leaves have been used to preserve:
- Pickles and preserves.
- Sausages and cured meats.
- Grains and legumes.
Precautions with bay leaf in food
Bay leaves are a great addition to all types of stews and soups. As we have seen, they not only provide aroma and flavor, but they have multiple beneficial effects for the body.
But When consuming bay leaf, you have to be careful. To prepare recipes and infusions we will always use dried bay leaves, which you can find in the supermarket, or you can dry at home if you have such a tree in your garden.
Because fresh bay leaves have an intense flavor that can be bitter. That is It can ruin our dishes.
Therefore, when using bay leaves in food, we will always make sure that the leaves are dry. But even so, we remove them before serving the food, because their texture is hard and Its direct consumption is not at all appetizing.
How to dry bay leaves at home?
If you have a laurel tree and you want to dry its leaves to add them to your dishes, you have to follow these steps:
- Collect healthy leaves from the tree.
- Wash them gently under cold running water and dry with kitchen paper or a clean cloth to remove excess water.
- Trim the stems if they are too long and keep only the leaves.
- Place the leaves on a baking sheet. Making sure they don't overlap each other.
- Place the tray in the previously preheated oven. Leave the door open a little so that air can circulate. and prevent the leaves from cooking.
- Allow them to dry in the oven for two to four hours. Until you see that they are dry to the touch and crispy, but without having lost their green color.
- Let them cool before handling and storing them. then in an airtight container that you will keep protected from direct light and humidity.
Bay leaf in food has multiple benefits, so We encourage you to add it to your favorite dishes and enjoy its flavor, its aroma and all the good things it brings to your body.