Bay leaf is considered one of the most common spices in the world. People from ancient times grow this leaf of an evergreen subtropical shrub. It began to be included in culinary recipes from the 1st century A.D. The bay leaf has a bitter taste and a faint aroma. In cooking, it is used in the form of dried and fresh leaves or powder, which is made from dried leaves.
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Bay leaf history
In ancient Greece and Rome, wreaths were made from foliage and branches of laurel for war winners, and decorations of statues of gods. Laurel is a symbol of victory, courage, greatness. It is worth noting that the Greek word laureate means "crowned with a laurel."
In ancient times, magical and healing properties were attributed to bay leaf. It was believed that it protects people from lightning strikes. With the help of laurel, water was flavored, which was then used to wash hands. In order for a person to have a prophetic dream, laurel leaves were placed under the mattress. They also decorated the house with bay leaf to give it freshness.
The Greeks brought laurel with cypress, figs and olives to the Crimea 25 centuries ago. Today, laurel bushes grow in Albania, Greece, Turkey, France, Spain, as well as on the Black Sea coast. But Italy is rightfully considered the main exporter of this spice.