Bay Leaf, Laurus nobilis
A Bay Leaf wreath is a decorative and functional addition to the kitchen. Fresh or dried the leaves are used to flavor soups and stews adding a distinct flavor and fragrance to the dish. For many years I thought we removed the leaf from our food because they were poisonous. however, they should be removed because they are tough and remain stiff after cooking which could be a choking hazard. Bay leaf adds a whisper of black pepper, menthol, pine tree, and an herbal flavor with a subtle bitterness that helps heavy soups and stews digest better. In fact, you can make a tea with bay leaf to help break down proteins helping your body digest food faster and helping calm indigestion. Bay leaves are a rich source of vitamin A, C, iron, potassium, calcium and magnesium so including bay leaf in your meals or incorporating a cup of tea will benefit your health.
To make a simple tea add 3 bay leaves and juice of 1 large lemon to 16 oz of water. Bring to a boil and simmer for a 5-10 minutes. Strain and enjoy. Some of the aromatic constituents in the leaf are eucalyptol, linalool, geraniol, eugenol and myrcene...there are many more terpenes and sesquiterpenes but these are some that are responsible for the calming effect bay leaf is known for. No wonder those soups and stews are so comforting! Bay leaf, like many plants in our natural world, are anti-inflammatory, anti-bacterial and bay also has anti-fatigue properties easing sore muscles and joints making it a great herb for topical use. We use bay leaf essential oil in our Bay Rum Soap and Bay Rum Beard Oil.
We are hosting a Bay Leaf Wreath class in the barn lobby at Riverbrook next Sunday, October 18th with two time frames available. We are limiting class size to 4 persons with plenty of space for social distancing. Face shields and masks will be available. Bring your own pair of clippers and dress for the weather. To sign up go to http://www.rjriverbrookfarm.com/workshops
Enjoy one of my favorite recipes that I love to make when the cherry tomatoes and fresh herbs are at their peak:
Lentil and Tomato Salad
Main Ingredients
1 cup uncooked lentils (I like red)
1 onion, finely chopped
1 quart of water
1 bay leaf
Pink Himalayan salt to taste (optional)
In a large saucepan, combine lentils, chopped onion, water, bay leaf and salt. Bring to the boil, cover and let simmer for 15-20 minutes or until lentils are tender but not mushy. Discard bay leaf and strain lentil mixture into a bowl.
Dressing
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 garlic clove, crushed
1/3 cup extra virgin olive oil.
Whisk vinegar, dijon and garlic together in a small bowl adding salt & pepper to taste. Whisk in olive oil until emulsified.
Tomato Salad
1 cup chopped cherry tomatoes (mixed colors are nice)
1/4 cup diced green onion
2 tablespoons fresh herb (parsley or cilantro)
To serve place warm lentils on plate, top with tomato salad and drizzle with dressing. Makes approximately 4-6 dinner salads or 6-8 side salads