Aromatic leaves from the bay laurel tree, used dried in cooking to add a subtle, complex flavor to soups, stews, and braises. Typically removed before serving as they remain tough even after cooking.
From Old French 'baie' (berry) and 'leaf.' Bay leaves come from the same laurel tree that provided victory crowns in ancient Greece and Rome, where they were symbols of honor and achievement.
Bay leaves contain over 50 different aromatic compounds, but they release their flavors so slowly that they need long, slow cooking to be effective! Fresh bay leaves are actually more potent than dried ones, but dried bay leaves last for years and are preferred because their flavor is more concentrated and less bitter.
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