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bay leaves

a.k.a.

Sweet laurel; sweet bay

what is it?

Bay leaves may be used more often than any other herb. A leaf or two gets added to to soups and stews almost as a matter of course and then removed after its flowery and spicy bouquet has been lent to the dish.

There are two main varieties: California bay leaves, which tend to be longer and thinner with a more potent and slightly minty flavor and Turkish bay leaves (also called Mediterranean), which have shorter, fatter leaves and a more subtle flavor. Bay leaves come both fresh and dried, with dried being the most common form.

how to choose:

Dried bay leaves should be free of blemishes, cracks, and tears. Fresh bay leaves are bright green and waxy, and they bend and twist without tearing.

how to prep:

There's no need to pound or crush bay leaf before adding it to a dish; but do remove whole bay leaves from a dish before serving.

how to store:

Well sealed, dried bay leaves will last about two years before losing their perfume.

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