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"Neyther
falling sickness, neyther devyll, wyll infest or hurt one
in that place where a bay tree is," wrote Thomas
Lupton in 1575, referring to the putative ability of the bay
laurel to offer protection from misfortune.
The
Roman emperor, Tiberius (42 BC - 37 AD), would always take
refuge under his bed wearing a crown of bay leaves during
a thunderstorm as he was convinced this would protect him
from the thunder and lightning.
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The
death of a bay tree was also historically regarded as a portent
of evil or pending disaster. In Richard II, Shakespeare wrote:
"Tis thought the king is dead; we will not stay.
The bay trees in our country are all wither'd."
In mythology, bay leaves were worn as an amulet to ward off
evil and were burned and scattered as a strewing herb in exorcism
and purification rituals. Leaves placed under a pillow are
supposed to induce inspiration and prophetic dreams. One old
legend maintains that if a wish is written on a bay leaf,
which is then burned, the wish will come true.
In Greek
mythology, Apollo the sun god fell in love with Daphne who
had been pierced by one of Cupid's darts causing her to dislike
Apollo. She spurned his advances and Daphne's father, Peneus,
changed her into a bay tree to help her escape. Apollo knelt
before the tree and declared it forever sacred. Henceforth
he wore a crown of laurel leaves on his head in remembrance
of his unrequited passion for Daphne. From this myth, somewhat
curiously, the bay came to symbolize glory and honor. The
ancient Greeks crowned Olympic winners, scholars and poets
with bay wreaths and they are still today placed on Boston
Marathon winners.
In the garden the bay tree is a tender perennial and extended
freezing temperatures will kill it. Although the bay will
grow to 20 meters in its native Mediterranean habitat, in
a temperate or cooler climate it is best grown in a pot where
it can be moved to a protected area during the coldest months.
Bay laurel
is used medicinally primarily to treat upper digestive tract
disorders, having a similar effect as spearmint. It is also
used to ease muscular aches and pains. The following recipe
for Laurel Bay Mint Bath will ease and relax tired
muscles after a hard day:
· ½ cup of dried mint leaves
· 1 cup of chopped bay leaves
· 1 tsp. Coconut oil
· 1 tsp. Almond extract.
Toss all the ingredients in a mixing bowl then place in a
piece of cheesecloth, one-foot square. Tie with string and
submerge it under very hot running bath water. Allow the bath
water to cool to a comfortable temperature while the bouquet
infuses. Relax in the bath for at least 30 minutes, adding
warm water to maintain a comfortable temperature.
Bay leaves
are an effective insect repellant and can be placed in closets
and drawers and even into a flour canister to deter weevils.
Unlike most herbs, bay is stronger semi-fresh than completely
dried, with its flavor and aroma peaking between three and
seven days after picking. Bay contributes more aroma than
flavor to food and differs again from most herbs by not losing
its flavor with long cooking. Bay leaves should be removed
from dishes before serving. A dinner guest will not remember
your culinary skills if he or she gets a bay leaf stuck in
their throat.
Bouquet garni is de rigueur in French cuisine
and bay leaves are de rigueur in bouquet garni. For
convenience prepare your bouquet garni in bulk ahead of time
so you have lots on hand. Following is a convenient recipe
for this:
Bouquet
garni
· 12 whole bay leaves;
· 12 tsp. whole celery seeds;
· 24 whole cloves;
· 36 peppercorns;
· 12 Tbsp. dried parsley;
· 6 tsp. thyme.
Divide all the ingredients equally on to 12, four-inch square
pieces of cheesecloth. Tie with heavy white kitchen twine,
leaving a long string for easy removal.
The
following Feta Bean Dip is a big hit at parties:
· 5 x 14oz. (398ml) cans dark red kidney beans, drained
& rinsed (dried beans can be used if time allows)
· 4 cups of chicken stock (preferably home-made)
· 4-5 whole bay leaves
· 2 onions, quartered
· 2 fresh jalapeno peppers, chopped fine with seeds
removed
· 1 tsp. ground cumin
· 1 tsp. salt
· 2 cups of feta cheese, grated
Place
all the ingredients except the cheese into a heavily lidded
saucepan and bring to the boil. Reduce to a simmer and cook
for 15-20 minutes. Then strain, reserving ½ cup of
chicken stock. Remove and discard the onions and bay leaves.
Add 1½ cups of the feta and the ½ cup of chicken
stock. Partially mash, leaving about half the beans whole.
Serve at room temperature with the remaining ½ cup
of feta cheese sprinkled over the top.
The taste of bay is tangy and slightly peppery. It enhances
the flavor of just about everything, but especially soups,
stews and tomato-based dishes. Pot roasts and shellfish should
almost never be served without bay. It will even improve the
taste of custard sauces if the milk is scalded with one or
two leaves.
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