Herb
Bay
Bay is the aromatic leaf of the bay laurel tree (Laurus nobilis), used whole in stocks, stews, braises, pickles, and rice dishes. Fresh leaves are greener and slightly more floral; dried bay is the global pantry standard and releases flavour slowly during cooking. Leaves are typically removed before serving. California bay and other lookalikes differ in strength and chemistry, so true Mediterranean laurel is preferred for classic European recipes.
Also known as: Dáfni, Alloro, Laurier, Tej Patta
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History
Bay laurel was sacred in Greek culture and used in Mediterranean cookery and garlands.
Roman cookery texts recorded bay leaf in sauces, wines, and preserved foods.
Bay trees and dried leaves spread with European trade into colonial kitchens worldwide.
Packaged dried bay leaves became a universal slow-cooking aromatic in retail spice aisles.