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The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. [1]
Whole bay leaves have a long shelf life of about one year, under normal temperature and humidity. [12] Whole bay leaves are used almost exclusively as flavor agents during the food preparation stage. Ground bay leaves, however, can be ingested safely and are often used in soups and stocks, as well as being a common addition to a Bloody Mary. [12]
The leaves are green, and lighter on the underside. [8] The bark and leaves have a pungent scent resembling camphor when bruised, [8] due to a chemical known as umbellulone. [6] The leaves are entire and lance-shaped about 3–10 centimetres (1.2–3.9 in) long. They may substitute for the Mediterranean bay leaf in cooking.
You may have added a leaf or two to season dishes such as casseroles, soups and stews. But bay laurel also is great as a hedge or as part of your herb garden. Fresh Bay Leaf Smells Amazing.
Bay leaves are one of the more elusive herbs with a flavor that puzzles people. Despite being a staple ingredient in many soups, stocks, and sauces, many believe bay leaves are unnecessary in cooking.