Bay leaf is the dried leaf of the bay laurel tree (Laurus nobilis). It adds a subtle, herbal, slightly floral background note to slow-cooked dishes rather than a strong flavor of its own.
History
The bay laurel was sacred in ancient Greece and Rome. Wreaths of laurel crowned victors and poets, which is where the word “laureate” comes from. It has been used in cooking and as a flavoring for centuries.
Where it comes from
The tree is native to the Mediterranean region. Turkey is a major producer of dried bay leaves.
Flavor and how to use it
Add a leaf or two to soups, stews, beans, stocks, rice and sauces and remove it before serving, because the leaf stays tough. Many cuisines use it in braises and marinades.
Good to know
Indian recipes that call for “bay leaf” or tej patta usually mean the leaf of a different tree, Cinnamomum tamala, which tastes of cinnamon and clove. The two are not identical.
Buying and storing
Keep dried leaves whole in an airtight container, away from light. They keep their aroma for about a year.
Recipes that use it
In kitchens and traditions
Bay leaf comes from the bay laurel tree (Laurus nobilis) of the Mediterranean. In ancient Greece and Rome, laurel wreaths crowned victors and poets, and the word “laureate” comes from them. In cooking, bay leaf is a quiet background flavor that adds depth to stews, soups, stocks and beans.
In India, a different leaf, tej patta (from cassia or Indian bay), is used in biryani, pulao and curries and tastes closer to cinnamon. In France, bay leaf is part of bouquet garni along with thyme and parsley. In the Caribbean, bay leaves flavor soups and rice.
Good pairings and ideas
- Add a leaf to pots of beans, lentils or rice.
- Tuck into braises, stews and stocks.
- Add to the water when boiling potatoes or pasta.
- Place in a jar of rice or flour to deter pests, as some cooks do.
Frequently asked questions
Should I eat bay leaves?
No. Remove them before serving because they are stiff and can be unpleasant to eat.
Fresh or dried?
Both work. Dried are more common and aromatic after a few days of drying.
Is Indian bay leaf the same?
No. Tej patta is from a different tree and has a cinnamon-like flavor.
This page is general information, not medical advice. If you have allergies, a medical condition or are pregnant, check with a qualified professional before using any food in larger amounts than usual.
Photo credit: Marek Kupiec on Pexels.