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Bay leaves are used as an insect repellent in pantries and as an active ingredient in killing jars for entomology. In Eastern Orthodoxy liturgy, they are used to symbolize Jesus' destruction of Hades and freeing of the dead. While some visually similar plants have poisonous leaves, bay leaves are not toxic. However, they remain stiff even after ...
Laurus nobilis / ˈ l ɔːr ə s ˈ n ɒ b ɪ l ɪ s / [2] [3] is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves. It is in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as bay leaf for seasoning in cooking.
Cinnamomum tamala, Indian bay leaf, also known as tejpat, [3] tejapatta, Malabar leaf, Indian bark, [3] Indian cassia, [3] or malabathrum, is a tree in the family Lauraceae that is native to India, Bangladesh, Nepal, Bhutan, and China. [3]
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Syzygium polyanthum, with common names Indonesian bay leaf or daun salam, [2] is a species of plant in the family Myrtaceae, native to Indonesia, Indochina and Malaysia. [2] The leaves of the plant are traditionally used as a food flavouring, and have been shown to kill the spores of Bacillus cereus.
Bay leaves are one of the more elusive herbs with a flavor that puzzles people. Despite being a staple ingredient in many soups, stocks, and sauces, many believe bay leaves are unnecessary in cooking.
The leaves are green, and lighter on the underside. [8] The bark and leaves have a pungent scent resembling camphor when bruised, [8] due to a chemical known as umbellulone. [6] The leaves are entire and lance-shaped about 3–10 centimetres (1.2–3.9 in) long. They may substitute for the Mediterranean bay leaf in cooking.