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  4. Bay Leaf

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 Recipes

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