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