The West Indian Bay tree, Pimenta racemosa, is a sturdy evergreen shrub of the Myrtle family. The ancient Greeks considered myrtle sacred to the goddess Aphrodite and used it in festivals. Whole or ground bay leaf has been used since to season meats, potatoes, stews, sauces, fish, pickles and vinegars. It is also, more recently used to aromatize Bay Rum and other toiletries.

It’s modern history is intimately connected, for better or worse, with the Virgin Islands. “Bwa Den” is the local patois name for the Bay tree, from the French “Bois d”Inde” (Tree from India)..which reveals it’s distant Asian origin. When left to grow the Bay tree can reach over 80 feet in height. But when used for oil production they are kept about 12’ tall for easier harvesting.

Virgin Islanders found five basic uses for Bay Rum.

1. Aromatic – Bay Leaves, sometimes still on the branch, were used to eliminate unpleasant odors by spreading or hanging them throughout the building.
2. Cosmetic – Essence of oil of bay was used in the manufacture of fragrant perfumes, soaps and colognes
3. Medicinal – For a person ill with fevers, chills, aches and pain, the bay rum liquid was applied externally to the patient’s body as a sponge bath. It was purported to have a ‘cooling’ effect.
4. Insect repellent – Burning bay leaves was found to be excellent for driving off mosquitoes.
5. Cuisine – Bay Leaves are now used universally as a condiment, due to their contribution of spicy flavoring to the delicious Creole cooking of the Virgin Islands.

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