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.