Bay Leaves

Bay Leaf Used for their distinctive flavour, Bay leaves are an essential ingredient for every chef. What many people don’t realise is that there are a few bay leave tree species, each of which have slightly different properties.

The most common bay leaf (Laurus nobilis to be technical) is grown around the Mediterranean and when used fresh have a mild flavour which gets stronger when dried and left for a few weeks. In contrast the California bay leaf has a stronger more intense flavour.

Bay leaves are often used in cooking soups, stews and in indian cooking (my favourite!). To use, simply add a couple to your meal as it’s cooking many people remove them before they serve the meal though I often leave them in. I’ve also heard that it is possible to use crushed dried bay leaves in cooking for a stronger taste.

It is a common misconception that bay leaves themselves are poisonous and so should be removed from the dish before served.