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Bay Leaf

Bay leaves come from the evergreen bay laurel tree that grows in the Mediterranean. Traditionally they are used to flavour stew and soups.

Availability

Not widly avaible in fresh form, dried leaves are used most often.

Purchasing

Look for dried leaves with even colour and unbroken leaves.
Look for fresh bright green leaves with glossy top sides.

Storage

Store dried bay leaf in glass or plastic airtight bottle, in cool dry place for up to 1 year.
Refrigerate fresh leaves in damp paper towel in plastic bag for up to 5 days.

Preparation/Cooking

Add whole leaf to soups, stews and sauces.
Remove bay leaf before serving.
Too much of this herb, can make foods bitter. Usually only 1 or 2 whole leaves are need to flavour a long cooked stew or soup.