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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.

Salads aspics; marinade for beef salads; potato
Soups & Stews bean; consommé; corn; fish; meat; tomato; vegetable
Fish & Poultry chicken; duck; poached fish
Meats beef; lamb; rabbit; tongue; veal; venison
Vegetables artichokes; beets; carrots; potatoes; tomatoes
Sauces barbecue; fish; meat; tomato
Miscellaneous marinades; stuffings

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