Bay leaves, which grow in the sweet bay or laurel tree, were used in ancient Rome for laurel wreaths. Today, bay leaf is more often as a flavoring agent in stews or soups on someone's head. Contrary to popular belief, bay leaves, fresh or dried, are not poisonous, according to Marissa Ponikowski of the Food Network Canada, but can have unpleasant effects if eaten.
Flavor
Bay leaves have a bitter taste, sharp, sharp.Laurel leaf or Laurus nobilis, is the only member of the family of laurel plant is edible, it is more likely that the idea that the laurel leaves are also poisonous wine. Plants with similar names, such as cherry, English, mountain laurel and sheep are poisonous, according to Union County College.
Texture
Bay leaves are very strong and have a woody stem. The edges of the sheet is quite strong and do not break during cooking. If you eat the bay leaf, fresh or dried, the rough edges could cut your mouth or throat. If you swallow a fresh leaf, dried or cooked bay, that could get stuck in the throat, as bay leaves are very hard to chew. Remove the bay leaf in the end of cooking not only to avoid a choking hazard, but also to maintain the strong flavor to dominate your plate.
Medicinal Uses
The bay is used as a treatment herbal remedies for stomach ailments and as an aid to digestion, claims herbal Monadnock Society.
Considerations
For a spice used to season many dishes, bay leaves have an undeserved reputation frightening.While fresh bay leaves are hard to find, according to Ponikowski, specialty food shops could lead to late summer and fall. Do not eat the bay leaves from trees unless you are sure that what you have is Nobilus Laurel, since other types of laurel can be poisonous. If you are not positive what kind of tree you have, take a branch to a nursery or arborist for verification. It is safer to buy bay leaves in the store, if possible, of the University of Florida recommends.
