Tag Archives: bay leaves

Apollo, Daphne and Bay Leaves

Apollo was a bit of an arrogant sod, and prone to bouts of his own sense of superiority. One day, after felling a mighty serpent, he came across Eros playing with his bow and arrows.

Amused at the sight of the mere boy playing with weapons, Apollo joked “What have you to do with warlike weapons, saucy boy? Leave them for hands worthy of them. Behold the conquest I have won by means of them over the vast serpent who stretched his poisonous body over acres of plain! Be content with your torch, child, and kindle up your flames, as you call them, where you will, but presume not to meddle with my weapons.” He then showed the god of Love the snake carcass.

Eros sighed, picked up an arrow, and shot Apollo. The arrow made the god of archery fall in love with the nymph Daphne, the daughter of the river god Peneus. Eros, being one who enjoyed a joke at Apollo’s expense, also shot an arrow into Daphne. But instead of making her fall in love with Apollo, the arrow was designed to make her repulsed by any thought of love.

Apollo wooed Daphne as best as a god can, but she rebuffed him, and every other suitor, at every turn. Apollo’s love only increased for her, and Daphne soon feared for her own safety, as everywhere she ran, Apollo followed, possessed with the thoughts of her beauty.

It was when he cornered her at a the river did she beg her father for help.

“Help me, Peneus! Open the earth to enclose me, or change my form, which has brought me into this danger!”

Scarcely had she spoken, when a stiffness seized all her limbs; her bosom began to be enclosed in a tender bark; her hair became leaves; her arms became branches; her foot stuck fast in the ground, as a root; her face became a treetop, retaining nothing of its former self but its beauty.

Apollo stood amazed. He touched the stem, and felt the flesh tremble under the new bark. He embraced the branches and lavished kisses on the wood. The branches shrank from his lips. “Since you cannot be my wife,” said he, “you shall assuredly be my tree. I will wear you for my crown. I will decorate you with my harp and quiver; and when the great Roman conquerors lead up the triumphal pomp to the Capitol, you shall be woven into wreaths for their brows. And, as eternal youth is mine, you also shall be always green, and your leaf know no decay.”

The tree was what we would call the Laurus nobilis, the same tree that provides us with the Mediterranean Bay Leaf. It became one of the symbols of Apollo.The laurels that sit atop of Olympic athletes and the baccalaureate’s that college graduates receive, all are traced to this myth.

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Bay Leaves

In our never ending quest to read up on all things food, we’re continuing our quest for information on herbs and spices.We’ve also started to refer to ourselves in the collective, mostly because it’s way early and I’ve had no caffeine.

Regardless, I wish to talk about Bay leaves, mostly because I know very little about them.

There are two different types of Bay leaves in the market. There are:

  • Mediteranean Bay Leaves:Laurus nobilis Is typically found in the, say it with me now, Mediteranean area of the world. They’ve been around for quite some time, having been popular in Greece and Italy. In fact, the wreaths of laurel that adorned Olympic winners were made of these little leaves.
  • California Bay Leaves: California bay tree produces this leave and is also known as ‘California laurel’, ‘Oregon myrtle’, or ‘pepperwood’. It is similar to the Mediterranean bay, but has a stronger flavor. It’s genus name is the Umbellularia californica.

The most common form of bay leaf as an herb is the dried whole leaf. Dried leaves are typically less bitter than those fresh off the tree.

There’s some who think that Bay Leaves are poisonous, but this is simply not the case. Whole Bay Leaves are often removed from dishes, as the sharp edges of the leaves are reputed to cause intestinal distress.

After having a taste, I can describe it’s flavor as a very bitter flavor, with a hint of an earthy mint tea. It’s a flavor that goes well when pared with artichokes, beet, celery root, chicken, corned beef, fish, potatoes, duck, roast pork and tomato sauce. Use them in soups, sauces, marinades and stews.

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