Herb
Laurus nobilis
A tier
Laurus nobilis is true bay laurel—the Mediterranean evergreen whose leathery aromatic leaves define stocks, stews, and béchamel. Fresh leaves are greener and slightly more floral; dried leaves are the global pantry form that releases flavour slowly. Always remove whole leaves before serving. Species identity excludes California bay and other “bay” lookalikes with different chemistry. One or two leaves perfume a pot; more can turn bitter-camphor.
Track this ingredient
Unit
Characteristics
Preparations
BéchamelDried WholeFresh WholePickleStewStock
Traits
AromaticFloral CamphorLeathery LeafRemove Before ServeResinousSlow ReleaseStock EssentialTrue Bay SpeciesWarmWoody
History
GR
Bay laurel was sacred in Greece and used in Mediterranean cookery.
European trade spread dried L. nobilis leaves worldwide.
Linnaeus established Laurus nobilis for true bay.
Packaged bay leaves made L. nobilis a universal slow-cooking aromatic.