Bay or sweet bay is a plant that has been used for thousands of years and held in high esteem by the ancient Greeks. The young stems and older leaves are used culinary and medicinally.
This herb contains an oil which has antiseptic properties, demonstrating anti-microbial action against bacteria and fungi. It is a nutritive herb with digestive and liver benefits and carminative properties. Some compounds may have anti-cancer properties and others are thought to boost insulin activity. The oil also provides a source of the fatty acids oleic and linoleic.
Historically bay leaves have been used to treat a number of conditions including:
Bay leaves can be used in cooking and added to dishes such as soups, stews and casseroles. The leaves are removed after cooking and not normally eaten. You can place the leaves inside fresh poultry to help discourage bacteria such as salmonella, but they should be removed before cooking. They can be used freshly picked from the tree or as dried whole leaves.
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