AI-generated illustration.
1043
What is it?
Culinary bay leaves usually come from Laurus nobilis. Use leaves sold or reliably identified as food.
«Aromatic and herbal, with a dry, slightly bitter note.»
Background
Dried leaves are easy to keep in the cupboard for stews and stock. Count them before they go into the pan.
Flavour profile
Aromatic and herbal, with a dry, slightly bitter note. The flavour is clearer after infusing.
Pairs well with
Stock, meat stews, ragù, beans and soups.
Let a whole leaf infuse in the liquid and remove before serving. Adjust the quantity to the pot size.
Did you know?
Bay needs time in liquid. Do not expect a strong flavour as soon as the leaf goes into the pot.
Common mistakes
The stiff leaves should not end up on the plate. Another mistake is adding lots because you cannot taste them straight away.
Know the difference
Bay laurel and cherry laurel are not the same plant. Do not use a leaf just because it looks like the herb from the shop.
Good to know
Keep the leaf whole when it needs to be removed. Avoid crumbling it over a finished portion.
Other flavours to try
Thyme, pepper, onion and allspice.
Try it with
Put a leaf in the ragù while it simmers, and remember to remove it when the sauce is ready.
When to go easy
Bay should not take over the pot. Too many leaves can give a dry, bitter flavour that does not suit every soup.
Storage
Keep fresh leaves and stems chilled, and use them while they are in good condition. Keep dried herbs tightly closed somewhere dark and dry, away from cooker steam. Follow the advice on the packet too.
Try it yourself
Let a leaf infuse in a little hot, mild stock. Compare before and after without using an entire pot. A tasting idea for your kitchen, not a Sapidus test result.
1 claims linked to sources.
Source research was AI-assisted. Explore the background and follow the links to the sources.