Bay Leaf

Description

Bay leaf should be added to a dish early in the cooking process, as it takes a while for its flavor to fully penetrate the food. You should remove the leaves before serving; as they are bitter and sharp if swallowed. If your stored bay leaves turn grey, they have lost their chlorophyll and they should be replaced.

Bay leaf has a bitter, spicy, strong and pungent flavor with a cooling undertone. The taste is piney with hints of nutmeg and clove with camphor-like notes. As with many spices, the aroma of the bay leaf is more noticeable than its taste. When dried and crushed, the leaves possess a powerful aroma that is sweet and a bit grassy. The fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme.

One or two bay leaves are typically enough flavoring for most dishes of six servings.

Bay leaves are sold by the dozen.