Bay leaves - Glossaries - Tools

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Bay leaves
Stiff, dark green, oblong leaves; pungent aroma. An evergreen shrub, cultivated for ornament and for its aromatic leaves. Bay leaves are one of the most commonly used culinary herbs: a leaf is always incorporated in a bouquet garni and is good for casseroles, stews and pickling. Bay doesn't lose anything through being dried.

Use: stocks, sauces, stews, braised meats, to flavor soups. Generally removed before serving.

10 things to do with Bay leaves

-	Aromatic mushroom and spinach stew	-	Bean pasta soup
-	Beef curry with ginger and green pawpaw	-	Beef pot roast
-	Bouillabaisse with rouille sauce	-	Braised brisket with fruit
-	Brinjal, potato and apricot curry	-	Butternut with spiced butter
-	Cape seafood in crayfish sauce	-	Chicken ?a king

All listings under 'B' in A-Z OF HERBS AND SPICES

- Basil
- Bay leaves
- Black pepper
- Black mustard seeds
- Bouquet garni

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