bay leaf
Also known as: Bay leaves
The dried (or fresh) leaf of the bay laurel tree, simmered whole in soups, stews, and sauces for a subtle background flavor, then removed before serving.
Buying guidance
A jar of dried bay leaves lasts effectively forever. Turkish bay is milder and the more common; California bay is stronger, so use about half as much. Remove the leaf before serving -- it stays leathery and sharp-edged and is unpleasant to bite.
Substitutions
- A sprig of fresh thyme, or 1/2 tsp dried thyme.
- A small sprig of parsley.
- Omit -- you would only notice it if it were missing.
Tips & common mistakes
Tearing or lightly crushing a dried bay leaf before adding it releases noticeably more flavor than dropping it in whole, since the flavor lives in oils sealed inside the leaf's surface. Fresh bay leaves are milder than dried and need more simmering time to contribute much, the reverse of how most herbs behave.
Storage
Fresh bay leaves, if you come across them, keep for a couple of weeks refrigerated and wrapped loosely, or considerably longer frozen. Dried bay leaves need little special protection beyond a sealed jar out of direct light -- they're tough enough that, unlike softer dried herbs, a slightly imperfect seal doesn't spoil them quickly.