Bay leaf

Bay leaves have been used in the kitchen for centuries. This refers to Laurus nobilis and Laurus nobilis Angustifolia, which literally means bay with narrow leaves. The bay family (Lauraceae) consists of two to three thousand different species.

Latin name: Laurus nobilis
Height: 2 to 4 metres
Flowering period: May – July
Life cycle: Perennial plant

Description:
Bay is an evergreen shrub originating from the Mediterranean region. The plant can reach a considerable height but can also be pruned back heavily. From May to July, the plant may produce white flowers. This does not always occur in northern regions such as the Netherlands and Belgium.

In the kitchen
It is one of the ingredients often used in a bouquet garni and an excellent flavour enhancer in sauces and soups. Make sure to remove the leaves before serving, as the leaves themselves are not pleasant to eat.

Bay has a dominant flavour, so do not use too many leaves in a dish, as it can easily overpower other ingredients.

In the herb garden
The leaves can be used both fresh and dried in the kitchen. Harvest young leaves throughout the year and allow them to dry. Especially during the winter months, when more cooking is done indoors, they are very useful to have on hand.