A bay leaf is an aromatic leaf that has been used for flavouring since the times of the ancient Greeks. The leaf, while occasionally available fresh, is often dried and gives off menthol, eucalyptus-like aromas. But when used to flavour soups, stews, and sauces, the bay leaf helps add a floral perfume to a dish. The most common type of bay leaf is the bay laurel. Other kinds include the California bay leaf, which has a stronger flavour, and the Indian bay leaf, which has a mild fragrance similar to cinnamon.
Three recipes using bay leaf:
- Homemade tomato pasta sauce from Butter Yum
- Slowly braised beef cheeks from Movida
- Lamb and pumpkin curry from The Urban Ecolife