Description
Bay Leaves come from the sweet bay or laurel tree, known botanically as Laurus nobilis. The elliptical leaves of both trees are green, glossy, and grow up to 3 inches long.
The bay leaf is an aromatic leaf commonly used in cooking. To use bay leaves, add 1 or 2 whole leaves to slow-cooking meals like casseroles, stews, soups, marinades, and pasta sauces so they can release their unique flavor during the cooking process. You can also steam vegetables, fish, seafood, and chicken with a few bay leaves for a nice flavour.
Taste and Aroma Description Bay Leaves are pungent and have a sharp, bitter taste
Storage Tips Store in cool, dark, dry places.
The Bay Leaf is useful in hearty, home-style cooking. When you are making bean, split pea and vegetable soups, meat stews, spaghetti sauce, and chili, a Bay leaf can be added for a more pungent flavor. Alternate whole Bay Leaves with meat, seafood, or vegetables on skewers before cooking. Be sure to remove Bay Leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew.
