Скачать или смотреть Bay leaves - Laurus - Yellow flowers - Lárviður - Lárviðarlauf - Kryddplanta - Gul blóm

Bay laurel - Laurus nobilis - Lauraceae - Lárviður - Lárviðarlauf - Gul blóm - Kryddplanta.

Laurus nobilis is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. It is one of the plants used for bay leaf seasoning in cooking. It is known as bay laurel, sweet bay, bay tree. The laurel is dioecious (unisexual), with male and female flowers on separate plants.

Bay is an evergreen perennial shrub or small ornamental tree with glossy, dark green leathery leaves. There are male and female trees and both bear small, creamy-yellow flowers in small clusters, which develop, in the case of mature female trees, into black fruit, resembling small olives. Bay is native to the Mediterranean and can grow from 3 -- 10 meters. In hot, dry climates Bay must be planted in partial shade. In cool climates with temperatures at night above 5 Celsius, Bay must be planted in a sunny position, sheltered from cold winds and frost. In cold climates, Bay must be grown in a container -- where it becomes pot-bound and stunted - and be protected in winter. In cool and cold climates Bay must be pruned into shape in spring. In warm climates it must be pruned in autumn. See more: http://www.herbgarden.co.za/mountainh...

Each flower is pale yellow-green, about 1 cm diameter, and they are borne in pairs beside a leaf. The leaves are 6--12 cm long and 2--4 cm broad, with an entire (untoothed) margin. On some leaves the margin undulates. The fruit is a small, shiny black berry-like drupe about 1 cm long that contains one seed. See more: http://en.wikipedia.org/wiki/Bay_laurel

Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. Bay leaves can also be crushed or ground before cooking. Crushed bay leaves impart more of their desired fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger due to the increased surface area and in some dishes the texture may not be desirable. Bay leaves can also be used scattered in a pantry to repel meal moths and flies. Bay leaves have been used in entomology as the active ingredient in killing jars. The crushed, fresh, young leaves are put into the jar under a layer of paper. The vapors they release kill insects slowly but effectively, and keep the specimens relaxed and easy to mount. The leaves discourage the growth of molds. They are not effective for killing large beetles and similar specimens, but insects that have been killed in a cyanide killing jar can be transferred to a laurel jar to await mounting. It is not clear to what extent the effect is due to cyanide released by the crushed leaves, and to what extent other volatile products are responsible. See more: http://en.wikipedia.org/wiki/Bay_leaf

http://www.angelfire.com/journal2/flo...

Bragðsterk súpa með Lárviðarlaufi:

Það er fátt betra en fá heita og góða súpu á dimmum haustkvöldum. Hér kemur uppskrift af einni sem er næringarrík og frábær. Hægt er að nota annað grænmeti en gulrætur og auðvitað má skipta nauti út fyrir lamb, kjúkling eða svínakjöt. Það er best að leyfa súpunni að sjóða í meira en klukkutíma.
Þessi súpa er fyrir 4

2 msk olía

500 g nautagúllas

1 ½ msk Best á nautið

1 msk oregano

1 msk grænmetiskraftur

1 hvítlauksrif

1 rauðlaukur

3 lárviðarlauf

6 bollar vatn

2 dósir af niðursoðnum tómötum

5 gulrætur

3 msk salsa sósa

Setjið olíu í pott og veltið kjötinu upp úr henni. Kryddið með Best á nautið kryddinu góða sem er alíslensk framleiðsla. Svo er oregano stráð yfir og hvítlauksrif afhýtt, skorið smátt, og bætt út í. Þeir sem eru hrifnir af hvítlauk geta að sjálfsögðu sett svolítið meira af honum. Látið kjötið veltast í kryddinu í tíu mínútur. Skerið laukinn smátt og bætið honum út í ásamt grænmetiskrafti. Þá er vatninu bætt út í. Setjið lárviðarlauf út í súpuna og látið suðuna koma upp. Gott er að láta kjötið sjóða í 40-60 mínútur svo það verði mjúkt og lystugt. Þá er niðursoðnu tómötunum bætt út í ásamt gulrótum sem eru skornar smátt. Látið gulræturnar sjóða í súpunni en það er gott að hafa þær alls ekki mauksoðnar. Ef þú átt afgang af Salsa sósu er gott að setja 3 msk út í. Sjá meira:
http://www.pressan.is/Veroldin/Lesagr...