Bay leaf

Bay is a classic culinary herb whose firm, fragrant leaves are mainly used to give slowly cooked dishes extra depth. A bay leaf works subtly yet unmistakably: it makes stocks, stews and sauces rounder, more aromatic and slightly warmer in character.

Latin name: Laurus nobilis
Origin: Mediterranean region
Plant family: Lauraceae (laurel family)
Height: up to approx. 2–10 m (usually kept smaller in containers)
Flowering period: spring
Lifespan: perennial (evergreen)

Description

True bay (Laurus nobilis) is an evergreen shrub or small tree with leathery, dark green leaves. These leaves contain aromatic oils that are released during simmering or stewing. Bay is often grown as a container plant, because it can overwinter outdoors in a mild climate, but needs protection in severe frost. Note that “bay” in the kitchen really means Laurus nobilis; ornamental laurels such as cherry laurel are not intended for culinary use.

In the kitchen

Bay has an aromatic, slightly bitter and resinous flavour, with a warm, almost floral undertone. The leaf is rarely eaten: it is left to infuse and removed before serving. Bay is indispensable in bouquet garni, braised meat, ragout, stock, pea soup, tomato sauce and dishes with pulses. It also works very well in pickled vegetables, marinades and brines.

Use 1–2 leaves for a pot of soup or stew (more can quickly become overpowering). Add bay preferably early in the cooking process so the aroma can develop slowly. Dried bay is somewhat sharper and more concentrated; fresh bay is often a little softer and rounder in aroma, but both work well as long as you pay attention to the quantity.

In the herb garden

Bay prefers a sunny, sheltered spot in fertile, well-drained soil. In a pot, regular watering is important, but prevent the roots from sitting in wet soil for long periods. Pruning can be done in spring or summer to keep the plant compact; bay tolerates trimming well and will form a beautiful, dense shrub.

For a stronger aroma, harvest older, firm leaves. You can use them fresh, or dry them in an airy place out of direct sunlight. Store dried leaves airtight and in the dark, and replace them over time when the fragrance clearly starts to fade.