Bay leaves in our A-Z - Cooking Index
Bay leaves are widely used in European and north American cuisine to add a background flavor to stocks, marinades, sauces, stews and other dishes.
Bay leaves are from the laurel family. They are usually used dried as the fresh leaves do not impart as much strength of flavor.
The flavor and aroma of bay leaves comes from the essential oil eugenol which produces a slightly bitter but distinct edge to dishes.
Bay leaves are a key ingredient in a bouquet garni.