Bay is a member of the laurel family that is native to the
Mediterranean. Its genus and species name refers to the use of strands
of bay leaves worn has headdress by the ancient Greeks as symbols of
literary accomplishment. This is why college graduates are called
baccalaureates and respected poets are honored as poet laureates.
The herb became a common culinary ingredient to European cooks during
the Medieval period, and found its way to early North American kitchens
in due course. Bay leaf remains a daily staple in Mediterranean and Middle
Eastern cuisines, however, and is also well represented in Filipino
adobo.
Whole and crushed bay leaves have a long history of use as a natural
deterrent against several common household pests. The lauric acid
content in the herb appears to be highly unpleasant to mice, moths and
silverfish.
