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Soul of Herbs

Recipe

Fasolada — Greek bean soup with bay leaf

Herb:
Bay laurel Laurus nobilis
Method:
Culinary use
Plant part:
Leaf

About 45 minBeginnerRecipe science profile

Procedure

  1. Soak 400 g of white beans overnight, drain and boil 10 minutes in fresh water; pour the water off.
  2. In a pot sweat 2 onions, 2 carrots and 2 celery stalks, diced, in 100 ml of olive oil.
  3. Add the beans, 2 tablespoons of tomato paste, 400 g of chopped tomatoes, 2–3 bay leaves and 1.5 l of water; simmer 40–60 minutes until soft.
  4. Remove the bay leaves, season with salt and pepper, add a handful of parsley and serve with olives and bread.

Extraction

Herb:
2–3 celé bobkové listy na 1,5 l fazolové polévky
Solvent:
dlouhé pomalé vaření ve vodě s olivovým olejem; listy se před podáváním vyjmou
Shelf life:
3 dny v lednici
Target compounds:
silice s 1,8-cineolem, linaloolem a eugenolem a hořké seskviterpenové laktony (kostunolid) přecházejí do vývaru pomalu; olej pomáhá

Notes

Greece's national dish. The bay leaf is cooked whole and removed before serving — the tough leaf must not be swallowed, its edges can injure the gullet. No health claims beyond the traditional use per EMA HMPC.

Why it works

Bay leaf lends the dish an oil with 1,8-cineole, linalool and eugenol and bitter sesquiterpene lactones (costunolide), which the tough leaf releases slowly — hence the long cooking in oil. EMA HMPC recognises the leaf for traditional use in mild digestive complaints and bloating, matching its place in pulse dishes; the review by Alejo-Armijo et al. 2017 summarises antimicrobial and anti-inflammatory effects as laboratory-based.

Literature

Related

Bay laurel — Herb card

Culinary use — Processing method detail

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