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Bay Leaf
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Also called laurel leaf or bay laurel, this aromatic herb
comes from the evergreen bay laurel tree, native to the
Mediterranean. Early Greeks and Romans attributed
magical properties to the laurel leaf and it has long been a
symbol of honor, celebration and triumph, as in "winning
your laurels." The two main varieties of bay leaf are
Turkish (which has 1- to 2-inch-long oval leaves) and
Californian (with narrow, 2- to 3-inch-long leaves). The
Turkish bay leaves have a more subtle flavor than do the
California variety. Bay leaves are used to flavor soups,
stews, vegetables and meats. They're generally removed
before serving. Overuse of this herb can make a dish
bitter. Fresh bay leaves are seldom available in markets.
Dried bay leaves, which have a fraction of the flavor of
fresh, can be found in supermarkets. Store dried bay
leaves airtight in a cool, dark place for up to 6 months.
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