Description
Uses
- Bay leaves were used for flavoring by the ancient Greeks
- They are a fixture in the cooking of many European cuisines (particularly those of the Mediterranean), as well as in the Americas
- They are used in soups, stews, meat, seafood, vegetable dishes, and sauces
- The leaves also flavor many classic French dishes
- The leaves are most often used whole and removed before serving (they can be abrasive in the digestive tract)
- Thai and Laotian cuisine employs bay leaf in a few Arab-influenced dishes, notably massaman curry
- Bay leaves can also be crushed or ground before cooking
- Crushed bay leaves impart more fragrance than whole leaves, but are more difficult to remove, and thus they are often used in a muslin bag or tea infuser
- Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger
Source
Top Recipes
Bay Leaf Tea
