How to Use Bay Leaves in the Kitchen

Bay leaves are a popular condiment in the kitchen. Especially in the dried version, they are widespread in the trade. In this form, they retain their full flavor for about a year. Fresh leaves, on the other hand, can only be kept in the refrigerator for a few weeks if they are wrapped in a damp cloth. In addition, the leaves are also available in powder form, which then has a less intense aroma.

Laurel contains essential oils and tastes tart and very spicy. Fresh leaves also have a bitter aroma that is less pronounced in dried ones. Its taste is very dominant, which is why bay leaves should be used sparingly. The aroma is nevertheless very versatile, it goes well with most hearty dishes with a strong taste. The spice is often used in tomato sauces, but also in soups and stews and various meat dishes, such as goulash or game.

Bay leaves can be cooked whole, possibly slightly torn, so that the aroma can develop fully. Since the aroma from the leaves takes a while to develop, longer cooking times, such as for stews, are ideal. The leaves should be removed before serving.