To the ancient Greeks, bay laurel represented great athletic and literary achievement and was either worn about the head in a wreath or was presented in a ceremony of recognition. The herb was believed to enhance and support memory, so Greek students often wore strands of bay leaves around their heads as this was thought to help recall information during exams.
Bay laurel is a widely used herb throughout the world, but is most commonly found in Indian, Greek, Asian and Middle Eastern cuisines. It is an ingredient in the Indian spice mix garam masala and the French bouquet garni. In Thailand, where it is known as bai kra wan, bay is paired with turmeric,cardamom, star anise, cashews and coconut milk to make Massaman curry.
