Bay Leaf: Nature's Flavor Enhancer
Bay Leaf The sweetly aromatic bay laurel is one of the most commonly used herbs in cooking, imparting a warming, musky flavor to soups, stews, braises, marinades and more. Scientifically known as Laurus nobilis, the bay laurel comes from an evergreen tree that is native to the Mediterranean region. For centuries, Mediterranean cultures have incorporated bay leaves into their cuisine to enhance natural flavors. The History and Uses of Bay Leaves Bay leaves have a long history of culinary and medicinal uses dating back to ancient Greek, Roman and Egyptian civilizations. Bay laurel trees were considered sacred in ancient Greece and winners of athletic events were often crowned with its leaves. The aromatic leaves were then used to flavor many classic Mediterranean dishes. Today, bay leaves continue to be a staple in the cuisines of France, Italy, Greece, Turkey and beyond. Its sweet, earthy notes complement tomato sauces, braised meats and rice dishes particularly well. Bay leaves are al