Bay Leaf
Bay leaves, plump with green color, oval in shape, with a sweet aroma, is one of the most widely used culinary herbs in both North America and Europe. It can be used both dry and fresh. The California bay leaves, another version of bay leaves, are long ones shaped in narrow ovals with dark green color; it is much stronger in flavor than the common bay leaves.
Other Names:
Cooking bay, Bay laurel laurel, and Greek laurel.
Season:
Fresh bay leaves can only be found during summer month while you may find dried bay leaves in many supermarkets. However, both fresh and dried California bay leaves are available year-round.
Purchasing tips:
When purchasing fresh or dried bay leaves, choose whole leaves with the strongest aroma or with the brightest green color. Select deep green fresh California bay leaves while avoid gray ones.
Usage:
Bay leaves can be used to add into stocks or sauces to enhance flavor, but please remember to remove them before serving.
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