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Ernährungsberatung Schorndorf

laurel

Also: bay leaf, soup leaves, spice laurel

Description:

evergreen bay tree, native to the Mediterranean region

Leaves: leathery, tough, lanceolate, slightly wavy with the entire margins, glossy upper side, matt underside. The leaves stay on the tree for several years until they fall off.

Main suppliers: Turkey, Italy, Balkans

The leaves are of good quality if: sessile, green, dry and whole leaves.

Laurels are the ripe and dried fruits of the bay tree, the oil of which is used as an insect repellent.

 

Harvest time:

In summer

 

Offer forms:

fresh, dried, whole, cut, ground

 

Ingredients:

1-2.5% essential oils: mainly cineole, polyphenols, tannins, bitter substances

 

Taste and smell:

Taste: very strong + spicy bitter aroma (more intense with fresh leaves than with dried ones) broken bay leaves lose their aroma quickly.

 

Cooking and kitchen use with typical dishes:

The leaves only release aromas and flavors when they are cooked. They are added to the food at the beginning of the cooking process and removed again before serving.

 

Soups: vegetable soup, puree soup, stews made from legumes

Fish dishes: fish stock for steamed fish

Meat dishes: braised meat, goulash, fricassee, mutton, game, boiled ham, salted meat, sauerbraten, oxtail ragout,                              

Marinades

Sauces: tomato sauce, gravy

Vegetables: sauerkraut, red cabbage, aspic, pickled beetroot, mustard pickles, mixed pickles, pickled cucumbers and pumpkins

rice dishes

 

Use within dietetics:

appetizing and digestive effects

"Your food should be your remedies , & your remedies should be your food."

Hippocrates (460-370 BC)

Ernährungsberatung
Ernährungsberatung Sarah Mörstedt
Praxis für Ganzheitliche ErSarah Mörstedtährungsbertung & Ernährungstherapie Sarah Mörstedt Diätassistentin Gesundheitspädagogin (B.A.) Diätetik Schorndorf
VDD Sarah Mörstedt Diätassistentin VDD Logo
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