Bay Leaf

Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking. These include:

  • Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
  • California bay leaf – the leaf of the California bay tree (Umbellularia californica, Lauraceae), also known as California laurel, Oregon myrtle, and pepperwood, is similar to the Mediterranean bay laurel, but has a stronger flavor.
  • Indian bay leaf or malabathrum (Cinnamomum tamala, Lauraceae) is somewhat similar in appearance to the leaves of bay laurel, but is culinarily quite different, having a fragrance and taste similar to cinnamon (cassia) bark, but milder.
  • Indonesian bay leaf or Indonesian laurel (salam leaf, Syzygium polyanthum, Myrtaceae) is not commonly found outside of Indonesia; this herb is applied to meat and, less often vegetables.
  • West Indian bay leaf, the leaf of the West Indian bay tree (Pimenta racemosa, Myrtaceae), used culinarily and to produce the cologne called bay rum.
  • Mexican bay leaf (Litsea glaucescens, Lauraceae).

Read more about Bay Leaf:  Taste and Aroma, Uses, Safety

Famous quotes containing the words bay and/or leaf:

    “Three miles long and two streets wide, the town curls around the bay ... a gaudy run with Mediterranean splashes of color, crowded steep-pitched roofs, fishing piers and fishing boats whose stench of mackerel and gasoline is as aphrodisiac to the sensuous nose as the clean bar-whisky smell of a nightclub where call girls congregate.”
    —Norman Mailer (b. 1923)

    “Then leaf subsides to leaf.
    So Eden sank to grief,
    So dawn goes down to day.
    Nothing gold can stay.”
    —Robert Frost (1874–1963)