“Laurus nobilis”

These are leaves from the evergreen bay laurel tree, also called bay laurel or laurel leaf. The leaves possess an earthy pungent aroma and are delicately fragrant, but have a bitter taste.  Bay leaves are used in pickling and marinating and to flavor stews, stuffing, rice, and fish.

• Infusing flavor: Dried bay leaves are excellent for imparting flavor to dishes that require long simmering, such as soups, stews, sauces, braised meats, and even rice.
• Bouquet garni: They are a common ingredient in the French “bouquet garni”, a bundle of herbs used to flavor dishes during cooking.
• Marinades and brines: Bay leaves can be added to marinades and brines for meat and fish to enhance their flavor.
• Cooking starchy ingredients: Add them to boiling water when cooking potatoes or dried beans for extra flavor.
• Seafood: Bay leaves pair well with seafood. Consider adding a leaf or two when steaming shrimp or preparing a seafood soup.
• Desserts: Though less common, bay leaves can even add a subtle herbal note to desserts like rice pudding