Ingredients and Directions

Also called laurel leaf or bay laurel, this aromatic herb

comes from the evergreen bay laurel tree, native to the

Mediterranean. Early Greeks and Romans attributed

magical properties to the laurel leaf and it has long been a

symbol of honor, celebration and triumph, as in "winning

your laurels." The two main varieties of bay leaf are

Turkish (which has 1− to 2−inch−long oval leaves) and

Californian (with narrow, 2− to 3−inch−long leaves). The

Turkish bay leaves have a more subtle flavor than do the

California variety. Bay leaves are used to flavor soups,

stews, vegetables and meats. They're generally removed

before serving. Overuse of this herb can make a dish

bitter. Fresh bay leaves are seldom available in markets.

Dried bay leaves, which have a fraction of the flavor of

fresh, can be found in supermarkets. Store dried bay

leaves airtight in a cool, dark place for up to 6 months.

Source: freecookingrecipes.net