Bay Leaf

Bay leaves add subtle earthy notes through aromatic infusion in slow-cooked dishes.

Flavor

How to use it

Infusing Flavor. Add to slow-cooked dishes; cineole gives a mellow earthiness.

Stock Enhancer. Simmer gently; cineole adds woody, herbaceous notes.

Common mistakes

• Leaving bay leaves creates chewy texture.
• Too many lead to bitter sesquiterpenes.

What goes with bay leaf

• Thyme. Bay and thyme are the core of a bouquet garni, giving stocks a layered herbal depth.
• Beef Chuck. Bay leaf's eugenol lends a warm note to beef chuck's richness.
• Lentil. Bay leaf imparts subtle herbal layers within lentil dishes.
• Chicken Stock. Bay leaf adds herbal background to chicken stock as it simmers.
• Onion. Bay leaf's eucalyptus and clove notes round out sweet, softened onion in braises.
• Parsley. Bay and parsley stems build a classic herbal base for stocks and soups.
• Red Wine. Bay leaf adds a resinous, eucalyptus-like background that holds up in long red wine braises.
• Black Bean. Bay leaf adds a quiet herbal note while black beans simmer.

Try tonight

• Simmer in chicken soup.
• Add to beef stew.
• Infuse in bean dishes.

Storage

Store dried bay leaves in an airtight container in a dry, dark place.