Bay Leaves are obtained from the Bay tree, an evergreen plant whose leaves can be picked year round. These leaves are usually dried and the flavourful oils which they contain are used to impart a unique taste to teas, soups, stews and casseroles.
Dried bay leaves are commonly used in Biryani Dishes and in Garam masala. Fresh bay leaves are not common.
Crushed bay leaf applied to the skin is believed to be very useful in speeding the healing process of burns and bruises.
The bay leaf is oval shaped, smooth and slightly pointed. A fresh leaf is smooth, shiny and dark green. the dried bay leaf takes on an olive green color.
Selecting and Buying
Keep out of light in airtight containers, and he whole leave will retain its flavor for more than two years.
Preparation and Use
Bay leaves are used whole or can be added in a boquet garnis used in soups or stews.
Bay leaves are best known in bouquets garnis or used similarly in soups, sauces, stews, daubes and courts-bouillon's, an appropriate seasoning for fish, meat and poultry.
Bay leaf is also often included as a pickling spice.
Conserving and Storing
Bay leaves can keep for over two years if kept in an airtight container and away from light.