Also called laurel leaf or bay laurel, this herb is native to Asia and the Mediterranean, but typically comes from Turkey. In ancient times, this herb was used to crown champions of Greek and Roman games. Now, we use it to add a hardly-noticed (but would be greatly missed otherwise) eucalyptus-minty flavor with black pepper and pine undertones.

Cooking notes

• Contrary to common myth, bay leaf is not toxic and can be used to enhance many slow-cooking recipes, like stews, soups, and casseroles.
• The longer it cooks the better, so add it early in the cooking process.
• Excellent in marinades, pasta sauces, white sauces, and cheese sauces.
• Steams well with vegetables, fish, seafood, or chicken.
• Make sure that the leaves are well-crumbled before adding or, if whole, removed before serving. Otherwise it could add an unappetizing texture to your dish.
• Combines well with parsley and thyme. This particular blend is known as Bouquet Garni, a common ingredient in French, Moroccan, and Turkish dishes.
• For a healthy but subtly flavored herbal tea, steep 3-5 leaves in boiling water for 5 minutes. Has rosemary, anise, chamomile, and citrus tasting notes.