Bay
Aromatic bay leaves may be taken from a number of species of the Laurel family (Lauraceae). In Europe (particularly the Mediterranean), leaves are taken from the 'true' laurel or bay laurel (Laurus nobilis), whereas in North America, leaves from the California bay tree (Umbellularia californica), are more commonly used. The leaves from the California bay tree are darker and stronger tasting than those from the bay laurel; one California bay leaf may be substituted in recipes for two from the bay laurel.
Only the leaves from the Californian laurel or the bay laurel should be used for cooking - those taken from other laurel plants may be poisonous.
Bay leaves have a sweet, resinous aroma and a rich, woody flavour. The leaves may be added whole to any dish containing liquid, such as court-bouillons for fish, stocks, vegetable dishes, meat dishes, soups, sauces and stews. However, the leaves are very sharp and can stick in the throat, so they must be removed before serving the dish. If they are crumbled finely they may be used as a marinade rub, although care must be taken not too add too much as the food will become bitter or sour. They may also be used as part of a bouquet garni.
Fresh bay leaves provide far more flavour than dried leaves; they may be stored in the fridge for up to a week, or kept in the freezer for several months. Dried leaves should be kept in an airtight container in a cool, dry place away from direct sunlight. Whole dried leaves may be stored for up to a year, whilst powdered leaves will only last for a few months.
