The Laurel Leaf
Bay leaf is a flavoring used in
cooking, the Italian name is Foglio da
Lauro―the Laurel Leaf. This leaf has an interesting history besides its use
as a flavoring agent in cooking. In ancient Greece and Rome winners in the Olympic
Games, and other forms of competition received as an award—the privilege of
wearing a crown of laurel leaves. Many statues of Roman Emperors wear such
crowns and on some ancient Roman coins appear the laureate crowned heads of emperors. Our English word baccalaureate
meaning the conferring of a bachelor’s degree at college graduation ceremonies derives
from the ancient practices.
The Italian word for receiving a
degree is laurare. In regard to the
baccalaureate exercises, Bacca may
refer to Bacchus the god of grape growing, wine and celebration. In ancient
depictions of him, he wears a laurel leaf crown. The conferring of a
baccalaureate degree is a time for celebration. Dante Alighieri the renowned
poet of the renaissance received the award poet
laureate, indicating he was a poet worthy to wear a crown of laurel leaves.
The origins of the use of a laurel
wreath lie in Greek Mythology; Apollo, the handsome Olympian God and son of
Zeus, fell in love with a beautiful nymph named Daphne. Cupid, in revenge for
Apollo’s arrogance, struck him with a love arrow and Daphne with one of odium.
As the story goes, Daphne, could not reciprocate the feelings of love Apollo
had for her and fled from him. In her flight she asked the river god Peneus for
help. When Apollo caught up to her and extended his arms to embrace her, Peneus
turned her into a laurel tree. Apollo in his despair from his loss of such a
love, cut off a branch to wear as a wreath and declared the plant sacred. This
myth initiated the presentation of the laurel wreaths to the victors in the
Olympic Games to honor Apollo. One would think the opposite since he lost her
love rather than to have won it.
Many statues and frescoes of the
mythological Apollo exist. Often the title of these statues bear the name
Apollo Belvedere, meaning he is pretty to see, bel—pretty and vedere—to
see.
The laurel-leaf as a cooking spice
is most frequently available in the dried form. One must be careful in using
the leaf in recipes, since too much will embitter the dish. Fresh laurel is
difficult to come by unless you have a tree in the yard. It is a pretty tree
with long straight branches reaching upward with dark green leaves. The fresh
leaf when picked and crushed emits a strong pleasing odor and adds a delicious
flavor to many dishes.
The dried leaf is readily available
in the grocery store under the name Bay Leaf. But bay leaf becomes confused
with Red Bay Leaf. Both have aromatic leaves and are used in cooking. Red bay
leaf is Persea Borbonia and different
from the common laurel, Laurus Nobilis,
which is the one available at the grocery store. Both, are members of the
laurel family (Lauraceae). Red Bay Leaf, a bush common to the
south, is slowly fading from American forests due to a wilt disease passed on
by a non-native insect, the Red Bay
Ambrosia Beetle. Fortunately, Laurus
Nobilis is not affected.