Bay Leaf - Laurel Leaf is from an evergreen bay laurel tree. Fresh, dried and ground leaves are used. Bay Leaf is an essential herb in Bouquet Garni, and in tomato sauces and some of the classic French sauces. There are two main varieties of Bay Leaf. Turkish leaves are wider and shorter than Californian leaves which have a stronger flavor. Dried leaves do not soften during cooking, and should be removed from your dish before serving. Also, don’t crumble the dried leaves into your dish because they’ll be harder to get out of the dish. Dried Bay Leaf is not meant to be chewed.
Bay Leaf - Laurel Leaf is indigenous to the Mediterranean.
Bay Leaf - Laurel Leaf is good for these foods: dried beans, beef, chicken, duck, fish, goose, pork, rabbit, soups, stews, turkey, and venison. Detect a pattern here? Bay Leaf - Laurel Leaf is good for meats.
Bay Leaf has diuretic qualities. It is believed to stimulate both appetite and digestion.
Return to List of Spices - Herbs from Bay Leaf - Layrel Leaf
Share something you know about this spice/herb. Or, share a favorite recipe using this spice.
Sign up for eZine
Spotlight On Spices!
See Back Issues
Black Pepper is the most popular spice in the world
Cumin is the second most popular spice in the world
By weight, Saffron is the most expensive spice in the world.
Vanilla Bean and Cardamom are expensive spices too. Both are hand-harvested and require much manual labor.
Nutmeg is not a nut. It is the seed/pit of a fruit.
The outer lacy covering (aril) on Nutmeg is called mace blade. When in the ground powder form, it is just called "mace"
Cilantro and Coriander are from the same plant. Cilantro is the leaf, and coriander is the seed.
There are almost one million seeds in one pound of Poppy Seeds.
New! CommentsHave something to say about what you just read? Leave me a comment in the box below.