Flowers are small, yellow, in umbel clusters of 3-4. Leaves are 3 inches long, deep green, stiff, leathery, oblong and pointed on the end. The leaves are shiny on top and gray-green underside.
The best place to store Bay leaves is in a cool, dry place, away from bright light, heat and moisture. Bay is available fresh, dried whole leaves or ground dried leaves.
The main contribution of bay to foods is its fragrance, sweet but not cloying, pervasive but not overpowering. It’s a key ingredient in French and Mediterranean dishes, including bouillabaisse, and bouillon and -- along with other seasonings like parsley and thyme -- in bouquet garni. Bay leaves can be added to marinades, stock, pâtés, stews, stuffing’s and curries. When poaching fish, bay leaf to be added the water.
Bay’s sweet, balsamic scent is quickly apparent, but it takes a while for its flavor to permeate foods, so it should be added to dishes—like hearty soups, gravies and stews, stewed chicken, pot roast or poached fish—early on.
Bay leaf
