Bay Leaf

Bay leaf is the dried, olive-green leaf of the bay laurel tree. It lends a resinous, camphoraceous aroma and gentle bitterness that deepens soups, stews, and braises. Leaves are used whole to infuse hot liquids and are typically removed before serving; they are sold whole or ground.\n\nNative to the Mediterranean, culinary bay laurel spread through European cookery and into global cuisines via trade. It thrives in mild, Mediterranean climates; leaves are harvested from evergreen trees and dried for consistent year-round use.