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Bay leaves add a lovely bit of savory flavor to any recipe. In the absence of bay leaves, you can instead use thyme, sage, oregano, or an herbes de Provence blend. Photo credit: phi2/istockphoto
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. [1]
The debate over whether bay leaves actually do anything in cooking is ongoing. While some chefs swear that they add a vital flavor profile, others — including celebrity chef Ina Garten — have ...
The leaf has been used in cooking but contains large amounts of the toxic compound umbellulone, which causes methemoglobinemia. Umbellulone is absent from culinary bay leaves (Laurus nobilis). Umbellularia leaf imparts a somewhat stronger camphor/cinnamon flavor compared to the Mediterranean bay. [27]
Basil, African; Scent leaf (Ocimum gratissimum) Basil, Holy (Ocimum tenuiflorum) Basil, lemon (Ocimum × citriodorum) Basil, Thai (O. basilicum var. thyrsiflora) Bay leaf (Laurus nobilis) Bay leaf, Indian; tejpat, malabathrum (Cinnamomum tamala) Bay leaf, Indonesian; Indonesian laurel, Salam leaf, daun salam (Syzygium polyanthum)
Bay leaves are one of the more elusive herbs with a flavor that puzzles people. Despite being a staple ingredient in many soups, stocks, and sauces, many believe bay leaves are unnecessary in cooking.
Laurus nobilis / ˈ l ɔːr ə s ˈ n ɒ b ɪ l ɪ s / [2] [3] is an aromatic evergreen tree or large shrub with green, glabrous (smooth) leaves. It is in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as bay leaf for seasoning in cooking.
Bouquet garni of thyme, bay leaves, and sage, tied with a string A bouquet garni in cranberry sauce. The bouquet garni (French for "garnished bouquet"; pronounced [bukɛ ɡaʁni] [1] [2]) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews.
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