Lawry's
Dried Bay Leaves for Flavor
What it is
These are the dried leaves of the bay laurel tree, a small evergreen shrub native to the Mediterranean region. When dried, they release a subtle, aromatic flavor that enhances many savory dishes. The leaves are typically used whole and removed before serving. They impart a complex, slightly floral and herbaceous note, often described as a background aroma that rounds out other flavors. They are a staple in many cuisines around the world.
How people cook with it
Bay leaves are a common addition to slow-cooked meals and stocks. They are best when simmered for an extended period.
- Soups and stews
- Braising liquids
- Stocks and broths
- Marinades
Add one or two whole dried bay leaves to your cooking liquid at the start of the simmering process. They are most effective in dishes that cook for a long time, such as soups, stews, braises, and sauces. The longer they simmer, the more flavor they release. Remember to remove the leaves before serving the dish, as they are not meant to be eaten whole and can be tough. They contribute a background aroma that complements other herbs and spices.
How it differs from similar foods
Dried bay leaves offer a more concentrated and stable flavor compared to fresh leaves, which can be more delicate and sometimes bitter. The drying process mellows their intensity, making them ideal for long cooking times where their aroma can fully develop without overpowering other ingredients.
Who it is for
Home cooks and professional chefs use bay leaves to add depth to a wide variety of savory recipes.
How to keep the rest
Store dried bay leaves in an airtight container in a cool, dark place, such as a pantry or spice cabinet. This will help preserve their aromatic qualities for several months. Ensure they are kept away from heat and moisture to prevent spoilage.