Herbs and spices – Bay leaves

Bay Leaf or sweet bay (Laurus nobilis)
Bay Leaf or sweet bay (Laurus nobilis)

Bay leaves add a dimension to a host of soups, sauces, and stews. Bay leaf is, especially, useful in dishes containing chicken, beef, tomato sauces, and stocks.  If you use a Bay leaf, be sure to remove the bay leaves before serving. If you don’t intend to use the leaf whole or in large pieces, then make sure it is a very finely ground when incorporating it into your recipes. If not removed or not finely ground, Bay leaf is tough to chew and detracts from your overall dish quality.

Flavor Characteristics

  • Typically used as whole dry leaves or ground leaves, Bay leaves have a strong flavor. Especially, if whole leaves or torn or crushed.

Usage

  • Bay leaves are used in meat and poultry dishes. Notably, soups pot roast, and stews.
  • Bay leaves are, also, sometimes used in pickles and stuffing for poultry and meat.
  • Frequently, Bay leaves are used as an ingredient in a bouquet garni.
  • Bay leaves are commonly used in Middle Eastern and Mediterranean cooking.

3 thoughts on “Herbs and spices – Bay leaves

Comments are closed.