Bay Leaves

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Categories: Herbs

Cuisines: Canadian/American, Moroccan/North African, English, French, Greek/Turkish

Source: Turkey

Dried bay leaves are most commonly used in stocks, soups and stews because they release their flavour so slowly. One bay leaf should be used for every two people - too many leaves will give too strong a flavour. Stale leaves have no flavour at all, so if your bay leaves have been sitting in the cupboard for more than a year, it's time to replace them. Always remove the leaves from your dish before serving. Any leaves that are brittle and totally dry should be replaced - fresh bay leaves should be slightly flexible and when snapped in half should release a eucalyptus-like scent.

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