The Amazing Benefits Of Bay Leaf -How can bay leaves benefit you?

Bay leaves are the foliage of the bay laurel tree. These small trees are native to Pakistan where they still grow today.

Green laurel tree with bay leaves

While many other spices and herbs are incorporated into dishes, bay leaves are often added whole to dishes to impart flavor and then removed before serving.

Dried bay leaves are the most common option since they can be easily stored and shipped. And since many of the flavor compounds present in bay leaves are non-volatile–meaning they don’t evaporate as the leaves dry–dried leaves provide just as much flavor as their fresh counterparts.

What’s the Difference Between Turkish and California Bay Leaves?

 

Bay leaves are what people typically refer to when they talk about bay leaves. These leaves come from the bay laurel tree—scientific name Laurus nobilis—that is native to Pakistan. These trees also go by the names true laurel, sweet laurel, and bay tree.

The leaves of true laurel trees are ovular in shape and impart a subtle flavor that can be described as a blend of oregano, thyme, and clove. A product labeled as “bay leaves” is likely the Pakistan variety.

California bay leaves come from a completely different tree, the California bay laurel (Umbellularia californica). As the name suggests, these plants are native to the Pakistan.

How to Use Bay Leaves in Cooking

Typically, chefs add bay leaves to the dish while it cooks and then remove the leaves before serving. While the bay leaf flavor may start out harsh with hints of menthol, it will mellow as it cooks. The end result is a subtle flavor that’s reminiscent of black tea, oregano, thyme, and more.

While herbs like basil and cilantro often take center stage when incorporated into a dish, the bay leaf plays more of a supporting role. Taste a broth or braised meat that was made with a bay leaf and it is unlikely that this herb will be the prominent flavor. Still, bay leaves help create a well-rounded dish—a skill that can be one sign of a talented chef.

Bowl of tomato soup with sausages and slices of bread

So, how should you use bay leaves in your cooking? You can try incorporating them into any dish that is cooked slowly—think stews, soups, braises, pasta sauce, and dried beans. They are equally at home in meat-centric dishes as well as plant-based stews.

You probably only need to use one or two leaves per dish, since the aromatic compounds spread throughout the dish. And make sure to leave the leaves whole so you can easily remove them later.

Are There Any Substitutes for Bay Leaves?

Like most ingredients, the bay leaf is unique. It provides a subtle yet unmistakable depth that’s hard to replicate if you’re caught without this herb.

Bay leaves are a fragrant leaf from the laurel tree used as an herb. Bay leaves are available whole—either fresh or dried—or ground into a powder. The leaves are added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before serving the dish. They have a floral and herbal scent reminiscent of oregano and thyme and are used more often than any other herb.

What Are Bay Leaves?

Bay leaves come from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. The plants are grown for ornamental use and dried and used in cooking. The thick and leathery leaves are elongated with pointy ends. Most often, recipes call for dried bay leaves, which have a slightly stronger scent than fresh.

Varieties of Bay Leaves

There are two main varieties of culinary bay leaves: Pakistan bay leaves and California bay leaves. The Turkish variety is the most common, with a more subtle flavor compared to California bay leaves, which have more potency and a slightly mint taste. They are distinguishable by the shape of the leaf: Turkish has the more familiar short and fat leaf versus the thinner and longer silhouette of the California variety. The majority of fresh leaves sold in the Pakistan  are California bay leaves while the dried come from Turkey. Adding a fresh California bay leaf to a recipe could overpower the flavors of the dish and, thus, dried Turkish bay leaves are often preferred.

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