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BAY LEAVES
Bay Leaves come from the sweet bay or laurel tree, known botanically as
Laurus nobilis.
The elliptical leaves of both trees are green, glossy,
and grow up to 3 inches long.
Traditional Ethnic
Uses
Bay Leaves, a staple in American kitchens, are used in soups, stews,
meat and vegetable dishes.
The leaves also flavour classic French dishes
such as bouillabaisse and bouillon.
Taste and Aroma
Bay Leaves are pungent and have a sharp, bitter taste.
A Few Ideas
The Bay Leaf is useful in hearty, home style cooking. When you are making
bean, split pea and vegetable soups, meat stews, spaghetti sauce, and
chilli, a Bay leaf can be added for a more pungent flavour. Alternate
whole Bay Leaves with meat, seafood, or vegetables on skewers before
cooking. Be sure to remove Bay Leaves before eating a dish that has
finished cooking. The whole leaves are used to impart flavour only and
are bitter and hard to chew.
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