There are several types of leaves that are called "bay leaves" and are used in cooking. Of the ones that might be used in the U.S., there are the leaves of the Bay Laurel, Laurus nobilis, Lauraceae, the leaves of the California bay tree or California Laurel, Umbellularia californica, Lauraceae, and the Mexican bay leaf (Litsea glaucescens, Lauraceae).  Of these, the most common, and the one you're most likely to find in your grocery labeled "bay leaves" is the leaf of the bay laurel.

History

Historically, the bay laurel was held in high esteem by the ancient Greeks. the leafy branches were used to fashion the laurel wreath of ancient Greece, a symbol of the highest status. A laurel wreath was given as the prize at the Pythian Games, one of the forerunners of our modern Olympic Games, because the games were in honor of Apollo for whom the laurel was a symbol. The symbolism of the laurel carried over to the Romans, who also held the laurel as a symbol of victory. "Laurel" is the source of the words baccalaureate and poet laureate, as well as the expressions "assume the laurel" and "resting on one's laurels". According to Greek mythology, the laurel tree came into being when the nymph Daphne was changed into a laurel tree because of Apollo's pursuit of her. "Daphne" is the Greek name for the laurel tree. In the Bible, the laurel is often a symbol of prosperity and fame. In Christian tradition, it symbolizes the resurrection of Christ.

Cooking

Bay leaves are used in cooking for their distinctive flavor and fragrance.

  Aside from their symbolism, bay leaves were used for flavoring by the ancient Greeks. They are a fixture in the cooking of many European cuisines, as well as in the Americas. They are used in soups, stews, meat, seafood, vegetable dishes, and sauces. The leaves also flavor many classic French dishes. Thai cuisine also employs bay leaf, notably in massaman curry.

Fresh bay leaves are very mild and do not develop their full flavor until several weeks after picking and drying. The aroma of bay leaves is often stronger than their taste.

Most familiarly, bay leaves are added whole to stews and to pasta sauces. Bay leaves are most often used whole and removed before serving. They aren't removed because they are poisonous, as some people think, but because even when cooked, a whole bay leaf remains stiff and can be sharp and abrasive enough when swallowed to damage one's internal organs. 

Crushed bay leaves give more flavor and aroma to a dish than whole leaves, but they do not present a good mouth feel due to their stiffness and are more difficult to remove. Whole and crushed bay leaves are often used in a muslin bag or a tea infuser or tied together with other herbs in a bouquet garni.

Ground bay leaves can be ingested safely and are sometimes used in soups and stocks, although even ground they may have a negative effect on texture. Ground bay leaves are a common addition to a Bloody Mary cocktail.

Under normal conditions, whole bay leaves have a long shelf life of about one year. 

Recipes Using Bay Leaves

Lentil Soup with Ham

Skillet Pork Chops and Braised Red Cabbage

Classic Slow Cooker Pot Roast

Classic Irish Stew with Lamb

Classic Beef Barley Soup Recipe

Slow Cooker Potatoes With Country Ham

See Also

Main Recipe Index

Southern Food Home