BAY LEAVES
When you order from Apothecary Chorale, usually your order will include a complimentary little paper bag of fresh bay leaves from my tree. I love my bay tree and I hate to see a useful resource go to waste.
The Bay tree's Latin binomial is Laurel Nobilis, from 'laurus' ...to praise, and 'nobilis', meaning famous and renown. At the first Olympics in 776BC the winners were crowned with a bay leaf wreath! (Thank you Isabell Shipard for this info)
The aroma and taste of Bay leaf tea is slightly sweet and floral. Don't try eating them...the mature bay leaf is what is known as a simmering herb.....for stocks, broths, stews, soups and of course the humble cup of tea.
It has long been known as a herb to help the digestion, and more recently its possible use in controlling blood sugars has been studied. It has pain-relieving effects, and has been used to clear mucus in the lungs, for colds, sore throats, rheumatism, neuralgia and headache.
Many herbs have wide ranging uses, so why should I be focusing in on Bay?
Firstly it is readily available. In my experience using the fresh leaves is far better than using the dried but even fresh leaves should be readily available.
Secondly, they can be added to stock in rather large quantities and that stock can be used in soups, stews, pasta sauce....you name it and it will make everything taste delicious.
Thirdly they are incredibly medicinal when used in large enough quantities.
Fourthly, with a little social connectivity fresh bay leaves could be available at no monetary cost.
That's a lot of boxes that are being ticked.
Bay leaf Chicken Stock Recipe
2 chicken frames (preferably organic)
2 tablespoons of apple cider vinegar
20 bay leaves
A few sprigs of rosemary
A few sprigs of thyme
Garlic
Water
Method
Place the chicken frames, ACV and water in a large slow cooker. Leave for about an hour. Then add in the bay leaves, rosemary, thyme and garlic. Cook overnight on low. In the morning switch off, allow to cool, strain and refrigerate or freeze in containers.