The leaves of the laurel (Laurus nobilis) tree are closely associated with European and North American cuisine. Native to Asia and cultivated in the Mediterranean and regions with similar climates, Laurus nobilis is an evergreen member of the Lauraceae family, related to cinnamon and sassafras.
Characteristics
Bay leaves are smooth, bright green, and durable, generally measuring 1-3 inches in length. When dried, they are typically olive green and oval-shaped, tapering to a sometimes sharp point. Intensely aromatic, with notes of wood, eucalyptus, and clove, bay leaves are a perfect addition to savory dishes. When chewed alone, the flavor is very bitter.
Laurel, also known as “true laurel” or Mediterranean bay, is the most commonly used in cooking. However, Californian and Indian bay leaves also make appearances. California bay (Umbellularia californica) comes from a tree native to California and has a stronger fragrance with more dominant eucalyptus notes. Indian bay, or Malabar leaf (Cinnamomum tamala), is frequently used in Indian cuisine, although its flavor is more similar to cassia than true laurel.
Common Uses
Bay leaves have noble historic roots and are often mentioned in Greek mythology as medicinal or magical herbs. In one famous story, the beautiful nymph Daphne was said to have been transformed into a laurel tree to preserve her virtue and virginity, making the tree a longstanding symbol of purity and sacredness. This association with divine virtuosity made laurel a ceremonial emblem of honor among the Greeks and Romans, with wreaths made from the leaves being awarded to athletes, warriors, and poets as a mark of distinction. This tradition continues today in modern Olympic Games ceremonies.
Laurel is also the namesake of the scholarly baccalaureate bestowed upon students upon completing their bachelor’s degree (baccalaureate means “laurel berry”) and is the Latin root of the title “Poet Laureate.”
While bay leaves are no longer used with such ceremony, they still play an important role in modern cookery as a foundational herb in many marinades, soups, stews, and sauces. Mediterranean, European, and North American cuisines are most closely associated with the use of “true laurel,” while India frequently uses Indian bay leaves. The herb is commonly found in bouquet garni, a bundle of assorted herbs tied together with string, used to flavor liquid bases such as soup broths, stocks, and braising liquids, as well as in the making of bouillon and pickles.
Bay leaves also have medicinal properties and have been used for centuries to treat a range of ailments, from migraines to fungal infections. More recent research has disproven some of the more superfluous medicinal claims, like the belief that bay leaves could induce abortions. However, studies support their usefulness as an anti-inflammatory and a treatment for headaches. The presence of eugenol, a chemical found in bay leaf essential oil, confirms that the leaves have antiseptic and anesthetic properties. Ongoing research may reveal that bay leaves help regulate insulin and blood sugar levels.
Use and Storage
Fresh bay leaves are more potent than dried ones, and can often be found in high-end grocery stores or farmers’ markets. Fresh leaves can be air-dried by laying them on a dry towel, away from direct sunlight, for several days. Once dried, the leaves will turn olive green. Store them in an airtight jar or container out of direct sunlight. Discard any brown leaves, as they have lost their flavor.
Dried bay leaves are widely available in the spice aisle of most supermarkets and should also be stored away from direct sunlight in an airtight container. Dried leaves are most commonly used whole, though they can be finely ground and added to sauces for more potency. Dried bay leaves generally retain their flavor for about two years.
Bay leaves are most useful in liquid bases like:
- Stock (chicken, beef, veal, fish, vegetable, etc.)
- Tomato sauce
- Stews
- Soups
- Bouillabaisse
- Bouillon
- Braises
- Curries
- Bean dishes
The leaves can also be layered whole with meat before grilling to flavor kebabs or added to spice rubs for meat before cooking.
Note: Be sure to strain bay leaves out before serving, as they are tough to chew and can be a choking hazard if inadvertently swallowed.
Recipe using Bay Leaves
Traditional Bouquet Garni
1-2 sprigs fresh thyme 1-2 sprigs fresh parsley 1-2 dried bay leaves
Bundle the herbs together and tie tightly with kitchen twine. If the herbs don’t bundle easily, place them in cheesecloth and tie with twine to create a small satchel. Place the bouquet garni in soups, stews, stocks, or sauces while cooking. Remove the bouquet before serving.
Bouquet Garni variations
1-2 sprigs fresh rosemary, savory, dill, or whole cloves 1-2 sprigs fresh thyme 3-4 sprigs fresh parsley 1-2 dried bay leaves Several leaves from 1 leek, green part only (optional)
Bundle together or tie into cheesecloth with kitchen twine.
Herb Sauce with Brown Sugar and Bay Leaves
1 ¾ cups water ¼ cup chicken stock or broth 4 tablespoons flour 1 ½ cups brown sugar 8 dried bay leaves 1 traditional bouquet garni, tied with string Juice from one lemon Salt and pepper to taste Small pinch cinnamon (optional)
Combine liquid ingredients in a saucepan or pot over low heat. Stir to mix. Add in flour, sugar, salt, pepper, cinnamon, bay leaves, and bouquet garni. Stir until sugar dissolves. Cook over medium-low heat for 15-20 minutes until the sauce begins to reduce and thickens to your desired consistency. Strain out the solids and discard the herbs. Use as a sauce over chicken, ham, or turkey.
Leftover sauce can be frozen for later use.
Makes around 3 cups.
