The Basics: Dried Bay Leaves

Cooking Essentials 

The Technique

Dried Bay Leaves

Bay or laurel leaves may be found on the evergreen Laurus nobilis or sweet bay tree. With deep roots in Asia Minor & the Mediterranean, bay leaves have long been a staple in a variety of cuisines known for their deeply robust & full bodied flavors. Dried bay leaves are a traditional element found in a bouquet garni along with thyme, parsley & chervil that may be added to a number of slow-simmering dishes such as Cassoulet & Bouillabaisse. Fresh bay leaves have quite a bold flavor so in many instances dried are used as they can be left in the vessel with the other ingredients during long cooking processes then retrieved before serving. Learn how to store & use dried bay leaves in many of your favorite recipes. 

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How To Use Dried Bay Leaves In Recipes 

Although I prefer cooking with fresh herbs over dried, bay leaves may be used in a number of applications that season beautifully. Toss them into rich, hearty stews & soups for a fragrant boost of flavor or add a number of them to Classic Beef Pot Roast featuring beef chuck roast & other specialties that utilize the braising cooking technique. Just be certain to remove the leaves before serving dishes as they can cause a choking hazard & other internal issues due to their stiff nature. Dried bay leaves may be stored in a container with an airtight lid & in a cool, dry spot for up to 3 years. 

The Technique

Bay leaves may be scattered about a number of classic recipes. When meat is a primary ingredient, add them directly to surfaces to impart good flavor. The leaves may also be tucked between vegetables particularly when beef stock, wine & other liquids may be added for they will season those components during cooking, too. In turn, pan drippings may be transformed into luxurious gravies with well balanced taste. 

The Tune
“When The Sun Comes Out” Ella Fitzgerald

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