Bay leaf

For my monthly spice post for March I have chosen the not so humble bay leaf.

In olden times bay leaves were the leaves used to form crowns worn by emperors in Rome.  They also were believed to protect from lightning.

Bay leaves have aromatic oil glands in their leaves.  You can use them fresh or dried

Bay leaves are used to flavour all kinds of savoury dishes and are even used in some sweet creams and custards

A bay leaf is an essential part of a bouquet garni – which is usually comprised of a bay leaf, a sprig of thyme and parsley stalks tied together

As an idea, put by leaves onto skewers between your meats/vegetables when barbecuing

Bay leaves go with:

Bacon	Broad beans	Cream
Dried beans	Garlic	Lentils
Milk	Onions	Pork
Potatoes	Quail	Rabbit
Rice	Stock	Capsicum (Bell Peppers)
Veal	Vegetable Soups

Recipes where I've used bay leaves:

 Home made chicken stock, Poached chicken salad

Pea & Parsley Soup with Bacon, Pork Belly,  

BIBLIOGRAPHY - with thanks to Auckland Libraries

Cook's Encyclopaedia of Spices by Sallie Morris & Lesley Mackley

Discovering Vegetables, Herbs & Spices by Susanna Lyle

Spice Market by Jane Lawson

Spicery by Ian & Elizabeth Hemphill

Spices & Natural Flavourings by Jennifer Mulherin

Spices by Sophie Grigson

Spices Condiments and Seasonings by Kenneth T Farrell

Spices, Salt and Aromatics in the English Kitchen by Elizabeth David

The Cook's Companion by Stephanie Alexander