|Bay Leaf Also called laurel leaf or bay laurel , this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. Early Greeks and Romans attributed magical properties to the
laurel leaf and it has long been a symbol of honor, celebration and triumph, as in "winning your laurels." The two main varieties of bay leaf are Turkish (which has 1- to 2-inch-long oval leaves) and Californian (with narrow, 2- to 3-inch-long leaves). The Turkish bay leaves have a more subtle flavor than do the California variety. Bay leaves are used to flavor soups, stews, vegetables and meats. They're generally removed before serving. Overuse of this herb can make a
dish bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of fresh, can be found in supermarkets. Store dried bay leaves airtight in a cool, dark place for up to 6 months.|
If you've got it, but don't know what to do with it, below are some traditional dishes that the herb complements nicely.