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Also called: bay laurel, laurel leaf
Bay leaves come from the bay laurel tree, native to the Mediterranean.
Whole leaves are used to season meats, stews, soups and sauces,
and are typically removed before serving. Bay leaves are also
a component of bouquet garni.
Whole dried bay leaves are widely available, but for real
zing, nothing matches fresh bay leaves. If you've never used
fresh bay leaves before, you'll be very impressed with their
wonderful flavor and aroma. Unfortunately, fresh bay leaves
aren't typically available in supermarkets.
The good news is that small bay laurel trees are popular
in nurseries and are very easy to grow, either in containers
or in the ground. Slow growing and not at all fussy, bay laurels
can be grown in a wide range of climates and are a terrific
addition to any culinary garden. In colder climates, plant
bay laurels in pots and bring them indoors over the winter.
Pluck fresh bay leaves as you need them, or store dried bay
leaves airtight in a cool, dark place for up to 6 months.
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