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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.

    Pairs Well With

    • beef, chicken, turkey, fish, pork
    • dried beans, stuffing, soups, stews, white sauce
    Bay Leaf