Spices and Herbs (Bay Leaves / Laurel)

Bay leaves (Laurus nobilis)
Bay leaves, native to the Mediterranean area, are the aromatic leaves of several species of the Laurel family, Laurus nobilus, being the most common and widely used variety. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are light green in color and brittle when dried. They have a distinctively strong, aromatic, spicy flavor. Bay Leaves is the approved term for this spice, but the name "laurel" is still used frequently. The herb is often used to flavor soups, stews, meat and vegetable dishes and pâtés in Mediterranean Cuisine. The leaves also flavor classic French dishes such as bouillabaise and bouillon. Bay leaves are most often used whole (sometimes in a bouquet garni), and removed before serving. In Indian, Moroccan and Turkish cuisine, bay leaves are commonly used in spicy preparations like biryani, curries and pickles.
The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

spice herb bay leaves laurel