Bay Leaves Lauris nobilis
Used in many savory dishes, these dried, smooth, oblong
leaves are deep green on the upper surface and paler beneath. The
flavor is sweet and herbaceous with a delicate floral spice note. Bay is
used to give a foundation to marinades and pickled foods, as well as slow
cooked dishes such as soups, stocks, stews and braised meats. The
olive-green leaves are usually found dried, typically whole and are
removed after cooking and before service.
|
Name |
Origin |
Type of Plant |
General Uses |
Use in or with |
Market Form |
|
Bay (Laurel) |
Rome,
Southern Europe |
Perennial evergreen
shrub or tree |
Flavoring leaf
usually removed before serving: herb bouquet, perfumes. An
important part of bouquet garni. |
Stews, sauces,
savory dishes, marinades |
whole leaf, fresh
or dried |
In the past a few bay
leaves were placed in the rice bin to give a delicate flavor and ward off
the weevils
[ Angelica ] [ Balm ] [ Basil ] [ Bay Leaf ] [ Bergamot ] [ Borage ] [ Bouquet Garni ] [ Burnet ] [ Catnip /Catmint ] [ Chamomile ] [ Chervil ] [ Chives ] [ Cilantro ] [ Curry Plant ] [ Dill ] [ Epazote ] [ Fennel ] [ Fenugreek ] [ Gumbo File ] [ Lavender ] [ Lemon Balm ] [ Lemon Grass ] [ Marigold ] [ Marjoram ] [ Mint ] [ Nasturtium ] [ Oregano ] [ Parsley ] [ Rosemary ] [ Rue ] [ Saffron ] [ Sage ] [ Savory Leaves ] [ Sorrel ] [ Tansy ] [ Tarragon ] [ Thyme ] [ Woodruff ] [ Herb ID Chart ]
