Recipes & Tips Blog

Are bay leaves a forgotten herb in modern cooking? @fourchickens raised this point during the Bay Leaf SpiceChat. It seems like with most spices, bay leaves have their ardent supporters that couldn’t imagine not having a hefty stash of this aromatic herb at the ready in their kitchens, and those that have yet to discover all that bay leaves can bring to their cooking. @PoetInThePantry joined in the chat looking for bay leaf inspiration having only ever seen bay leaves used in beef stew. If you’ve been sheltered from all that bay leaves can do, cinch down your apron because the Bay Leaf SpiceChat was packed full of great ways to take full advantage of this spectacular herb. What follows will likely have you racing for the kitchen.

@cynnims started cooking with bay leaves right in the middle of the chat! @bonnevivante shared, “One leaf inside a potato, wrapped in foil and roasted. + butter =delish.” Then @cynnims chimes in with “I just popped a potato in to bake for lunch, have added a few bay leaves, great simple idea!”

Wow, live action SpiceChat! How cool is that?

About Bay Leaves

Bay leaves come from an evergreen tree native to Asia, but it’s now widely cultivated with two of the largest producers being Turkey and Egypt. There are many varieties of bay trees and not all are edible, so it’s important to know what you are picking if you gather your own. Laurelus nobilis is known as Turkish Bay Leaf and is the most widely used variety in both the fresh and dried forms. Fresh bay leaves are mildly bitter, but drying dissipates the bitterness and intensifies the flavor.

Bay leaves are used all over the world, but are particularly popular in Mediterranean, Italian, French, Turkish, and Moroccan cuisines. They are also a key element in most pickling spice blends.

On a non-culinary note, historically bay leaves have been used to honor achievements. Laurel wreaths were bestowed upon winners of athletic competitions and the Boston Marathon continues this tradition by presenting the first male and female finisher with a crown of laurel. Laurel berries were used to honor scholars, which is where the term baccalaureate comes from.

@SpiceSherpa shared a clever tip. Toss a few bay leaves into your clothes dryer in place of a scented dryer sheet.

@nella22 informed us that the Spanish translation for bay leaf is “Hoja de Laurel.”

California bay leaves aren’t interchangeable with Turkish bay leaves. They actually come from the Umbellularia californica plant, which isn’t related to Laurelus nobilis. The flavor has a much stronger menthol characteristic that can easily overpower a dish. California bay leaves are most commonly used in pickling, large seafood boils, and quick-cooked dishes because the flavor is so much more intense than Turkish bay.

Bay leaves are typically used whole to infuse flavor into food, and as @LynnATL points out, it’s important to remember to remove them before serving the dish. The leaves are too tough to eat whole. @fourchickens brought up a great point that bay leaves can be used crumbled or ground and commented, “I think the days of “OMG you’ll DIE if you eat a bay leaf” should be rightly over!” So true. @spicysouth aptly points out, “I think the only way it will kill you is to choke on it!”

Bay leaves are sold ground, conveniently @MySpiceSage sells ground bay leaf, and will ship it right to you. @SpiceBites points out that ground bay leaves lose their potency quicker than whole, a good thing to keep in mind for most all spices. I find it easier to grind bay leaves in an electric spice grinder rather than a mortar and pestle and it helps to crumble them up first. I’m a big fan of always buying whole spices and grinding them fresh as needed because they stay fresh and flavorful for so much longer, but the convenience of pre-ground spices can be best leveraged by purchasing small quantities that you will use quickly. The other bonus to buying whole spices is you get the best of both worlds because you can always grind the spice if you need a powder. I loved @SpicBites comment, “You are having authentic Indian/desi food if you have to fish out the whole spices from the dish!” It’s always a good idea to keep a count of any whole spices you add so you can be sure you’ve fished them all out.

SpiceChat Prize Winners

Based on pure random selection four lucky SpiceChatters scored some great spice swag!

@GoodCookDoris and @fourchickens were the lucky recipients of a TableFare SpiceCare Starter Kit to keep their spice collection perfectly organized.

@amishhome and @Chef_Sharon won an assortment of My Spice Sage spices including, of course bay leaves.

 

 

Bay Leaf Flavor and Aroma

Bay leaves are a strong pungent herb that can overpower a dish if used too aggressively. Typically one or two leaves is all that’s needed to add a lovely depth of flavor to a pot of soup or stew. Here are some of the responses to the question, “describe the flavor and aroma of bay leaf.”

Earthy – @sabaladas

Heady. Love adding bay leaves to soups and stews – @SpiceBites

Woodsy with hints of eucalyptus and warm nutmeg and clove notes. – @TableFare

The cooling camphor quality in bay leaves comes from the chemical cineole which is about 50% of the essential oil in bay. – @TableFare

Bay leaves add depth to dishes. I use dried bay and add it at the beginning of cooking. – @SpiceBites

When I rode my horse in CA. there were bay trees on trail. I’d grab handfuls and stuff under the cantle. An aromatic ride. – @SpiceSherpa

Spices, herbs and flavors that pair well with bay leaf

Bay leaf is an essential ingredient in the French herb bundle, bouquet garni, along with thyme, marjoram, rosemary and parsley. Pickling spice blends generally include bay leave along with a wide variety of other spices such as peppercorns, allspice, dill, and mustard seed. Many garam masalas will include bay leaf as well. Classic spice blends are a great reference when trying to select herbs and spices that complement one another.

@Learntopreserve’s Pickling Spice Blend (for spicy dill pickles) is a great example of spices that go well with bay leaf.

Bay Leaves have an affinity for tomatoes and bay adds nice flavor to this Coriander Chickpea & Potatoes dish. – @TableFare

Oregano, garlic, basil, thyme and onion work fabulously. – @bonnevivante

Dill and bay are good together. I also like bay in omelets with red pepper. – @spiceysouth

The savory woodsy aroma of bay pairs well with most herbs like parsley, sage, rosemary, thyme, and oregano. – @TableFare

Bay Leaves are nice with oregano, onion, garlic, black pepper & cumin. – @MySpiceSage

That sounds like a nice chili base. - @tspbasil

I use bay in lots of Cajun dishes, it’s very French! – @spiceysouth

The nutmeg and clove notes in bay leaves make it work with cinnamon and allspice too. – @TableFare

I’ve not tried it but always thought bay would pair nicely with citrus. – @SpiceSherpa

It sounds like a great match to me. Other fruits like apples or pears would be good too. -@TableFare

Stew and so much more

Stews, braises and other slow cooking

I’m not sure my soups and stews would be the same without bay leaves…they’re a must. – @LearnToPreserve

I always use Bay leaf in stews! Must have herb. – @ourgirl

I add bay leaf to all soups, stews, chili and curries. – @SpiceBites

I add them to stews and sauces. – @Kitchycooker

I make traditional chicken soup and always have a bay leaf as part of the mix. Would not be the same flavor without! – @myglobalkitchen

My mother makes a hearty soup of beef on bone, carrots, tomatoes, onions, various Chinese ingredients and bay leaves! – @Cafe_Nervosa

Bay leaves simmering in a big pot of turkey soup post Thanksgiving is a strong childhood. food memory. – @TableFare

Bay leaves in a consume soup always perk up the flavor when you don’t have much on hand to work with. – @SpiceSherpa

 

I add a bay leaf to my Pork & Hominy Stew. – @TableFare

My favorite French Onion Soup recipe – includes a bay leaf and fresh thyme. – @LynnATL

Potato, Green Cabbage & Leek Soup with Lemon Creme Fraiche is perfect to transition from summer to fall. – MySpiceSage

The latest dish I’ve made with a bay leaf is this Tuscan White Bean Stew. - @nella22

Could there be a more quintessential slow cooked dish than Julia Child’s Boeuf Bourguignon? – @TableFare

Classic French comfort food – in a bouquet garni in boeuf bourguignon. – @Cafe_Nervosa

I love Julia Child’s bouef bourguinon. – @nuria_s

Another French classic that relies on a bay leaf is Coq Au Vin. Comfort food in a crockpot for busy days! – @LynnATL

Coq au vin, lamb and white bean casserole are two favorites. – @KyraTX

I make beef tongue and the warmth of Bay leaves in the broth lends the most incredible flavor. – @myglobalkitchen

Braised short ribs. A nice fall dish. – @GoodCookDoris

I’ve always just used bay for seafood, but it’s so good in lots of different things. – @spiceysouth, @tspbasil

Sauces galore

Greek neighbor adds bay leaf and cinnamon stick to the oil when making pasta meat sauce. So good! – @YouCanCookThis

My mom made homemade spaghetti sauce each week and threw in a bay leaf. I do, too! – @fourchickens

I never forget a few leaves in my tomato sauce. – @bonnevivante

I use bay in homemade tomato sauce, or to improve the taste of a quicky can of tomatoes. – @tspbasil

Pepperoni Sauce from Top Chef Mike Isabella purees the bay leaf right into the sauce. – @Chef_Sharon

I like bay in cream and white sauces. We have a wee bay “tree” in the yard. Yay! – @onlinepastrychf

Ground bay goes well in sausage gravy. It’s really strong, doesn’t take much. – @spiceysouth

A chef I was talking to makes peppercorn sauce with Turkish bay leaves. – @SpiceBites

Chicken, kababs, and Baboti

My friend @NeonGirl made this Jump-in-the-Pan-Chicken for me. A great example of bay leaf in a quick-cook dish.

If you soak dried bay then drape around chicken or pork kebabs, you get a lovely bay flavor without slow cooking – @YouCanCookThis

Chicken Breasts en Pappillote recipe from @fineCooking definitely picks up the bay flavor. – @MySpiceSage

Check out this South African Baboti recipe-use the bay leaves as decoration on top but they give flavor too – @myglobalkitchen

Rice and noodles

I find that bay leaf is also essential in meaty rice dishes- arroz con pollo, jamabalaya – @sabaladas

I always toss a leaf in with rice too – and often with pasta – if the sauce is sage butter, or tomato based. -@YouCanCookThis

I was thinking bay might be nice in risotto. – @onlinepastrychf

Love to toss a leaf in when steaming rice. – @cynnims

I always toss a bay leaf in when cooking rice. Here’s a simple Rice Pilaf with Spinach & White Beans. – @TableFare

Beans, curry and vegetables

I put bay in my white beans with ham shanks. I’m so hungry for FALL! Can you tell? – @Chef_Sharon

Ooh yes, ham and white beans and bay and maybe a splash of apple cider … so nearly fall I can almost taste it! -@YouCanCookThis

I use a bay leaf in my three bean chili. – @amishhome

I add bay leaves to my lentils (daals)…mom says you only put in a certain kind of lentil…but hey, I’m a rule breaker. – @SpiceBites

Bay leaves are essential in aromatic curries. – @Cafe_Nervosa

I use fresh bay leaves in my curry. Also, I have a bay leaf tree–I love it! – @fourchickens

Check out @sabaladas Bay Leaf Scented Roasted Beets. – @TableFare

This insprired me to roast beets and potatoes (using @bonnevivante’s tip to insert the bay leaf into the potato) with garlic and fresh lemon verbena.

When you can get great corn on the cob, try this Coconut Grilled Corn with bay leaf. – @MySpiceSage

Pickles and preserves

Where would my preserved chutneys be without spices? – @LearnToPreserve

Preserves of all sorts would be so dull without spices! – @TableFare

@LearnToPreserve please share a preserved chutney (with bay leaf) recipe! – @LynnATL

I like this Pear Chutney by @LearntoPreserve and a bay leaf would be great added to the mix. – @TableFare

This @finecooking Fig, Lemon and Pear Mostarda with bay leaf looks amazing and it’s fig & pear season! – @TableFare

I made a blueberry-bay jam that was nice.- @TableFare

How would you use bay leaves with blueberries? Steep them? grind them up? – @Kitchycooker

I infused the bay in the jam while it cooked and removed the leaf before canning it. – @TableFare

I just made Tomato Jam last night with cinnamon, cloves and nutmeg. Smelled so amazing in my kitchen. -@LearnToPreserve

Pickled Mushrooms from @fine cooking sound great with garlic, thyme, bay, and chile. – @MySpiceSage

Beverages

I’ve never tried in drinks but I’m thinking steeped in lemonade? – @tspbasil

That sounds like a great idea–bay lemonade! – @onlinepastrychf

I should put some in a pitcher of water in the fridge to get a feel for how they taste as a beverage. – @onlinepastrychf

I make drinks like these using sparkling water all the time. Delicious. – @Chef_Sharon

I like your water idea to – just to get an idea of flavor. Adding seltzer takes it to the next level! – @tspbasil

Herb infusions with alcohol seem to be the next big thing! – @fourchickens

Bay-infused vodka, anyone? It probably would also be good in gin.- @onlinepastrychf

I think bay would do well with gin since it’s already herb-y. – @fourchickens

Cucumber @DRYSoda and St. Germain with a slice of cucumber and bay leaf for garnish. Also in lemonade! – @bonnevivante

I might have to play around with fresh bay-infused bourbon, haven’t tried it in a beverage yet! – @cynnims

My grandma made us bay tea when we had upset stomachs – it’s supposed to help – I don’t know if it actually does. – @YouCanCookThis

I love herb teas, but have never made Bay Leaf Tea. I’ll give this a try. – @TableFare

I like to add bay leaves to my chai sometimes. – @SpiceBites

This Bitter Lemon and Bay Leaf Soda sounds so refreshing! – @MySpiceSage

Mulled Wine season is right around the corner here’s a recipe that uses bay leaves from Jamie Oliver. – @TableFare

The Sweeter Side of Bay

Wait, what?! You can BAKE & make DESSERT with bay? I’m way under-utilizing it! – @PoetInThePantry

The lesson I always learn here is that any spice can go into a dessert! – @onlinepastrychf

I am thinking the same thing – my eyes are being opened! @TableFare you can BAKE with bay? – @tspbasil

Absolutly. I love herbs and spices in desserts! -@TableFare

I will admit, I am not a huge fan of herbs with desserts. Not my thing. But I know lots of people who are crazy for them! – @fourchickens

Bay Leaves are a great match with cream & well suited to custards & rice pudding. – @TableFare

Rice pudding-wow. – @Pinnochia

Love the idea for bay leaves with cream, rice pudding and custards. Could go either savory or sweet.- @SpiceSherpa

Bay leaves are lovely in custards too. .- @bizzylizzycooks

Here’s a gorgeous looking Bay Leaf Creme Brulee from Little Bird Bistro in Portland, OR. – @TableFare

For a pot luck I made Cinnamon Bay Leaf Ice Cream and @cynnims showed up w Vanilla Bay Ice Cream. What are the odds? Great minds.- @TableFare

I can imagine just steeping them in warm dairy and then refrigerating overnight. – @onlinepastrychf

That’s exactly what I do for my ice cream. I use 10 bay leaves for a quart of ice cream and infuse 15 minutes. Then leave one bay leaf in to infuse overnight while it chills. – @TableFare

We put bay leaves in halwas and even milk-based vermicelli desserts. Usually with cinnamon & cardamom. Yum! – @SpiceBites

How do you incorporate bay into halwa – intriguing! – @sabaladas

I’m unfamiliar with halwa. What else goes in it besides the spices? – @SpiceSherpa

Halwa is a sweet made from sesame seeds (halwa = sweet in Arabic).  – @sabaladas

I’ve had that– thought of it as Halvah. Is the spiced ghee mixed with the ground sesame seeds? I’m kind of confused. – @SpiceSherpa

I’m not sure where the ghee comes in – never tried to make halwa myself but perhaps @SpiceBites can shed light? – @sabaladas

You cook the bay leaf, cardamom pods and cinnamon stick in hot ghee before adding the other ingredients. – @SpiceBites

The ghee is the fat you cook the halwa ingredients in. Smells divine when cooking! – @SpiceBites

I love this idea and will have to try it. – @sabaladas. @bizzylizzycooks

Shemai is the sweet vermicelli dessert made with cream and spices (including bay leaf) popular in Bangladesh. – @SpiceBites

I have a recipe for olive oil cookies. I bet bay leaves would be a nice addition.- @SpiceSherpa

I have an olive oil cake recipe – I’ll try bay with it next time.- @tspbasil

Cherry season is over, but this Bay Citrus Syrup would probably make a great poaching liquid for fall fruit. – @MySpiceSage

Here is a mouth watering dessert from @ChefChiarello – Warm Bananas with Brown Sugar & Bay Leaf. – @MySpiceSage

Stewed Figs with bay leaves and fresh vanilla bean, top with Greek yogurt and honey when done. Garnish with Bay leaves. – @myglobalkitchen

Grow your own

There was much envy and intrigue when a few people mentioned they had bay trees in their yard and had fresh bay leaves coming out their ears. I for one am planning to add a bay leaf to my yard next spring. @fourchickens has a little warning for those of us all riled up and excited to plant a bay tree.

Be careful about planting a bay tree. The stick you buy is tiny. The tree grows huge! I planted mine about 15 years ago. It was a 1 ft stick, and is now a 20 foot tree. Eek! – @fourchickens

@cynnims has a great photo of her bay tree and write up on growing and using fresh bay. – @TableFare

That tree started out in a 4-inch pot about 15 years ago. Due for another re-potting. – @cynnims

Your bay is growing so well! – @onlinepastrychf

Ah, good idea on the pot. I planted my in the ground. It is huge. – @fourchickens

Bay leaf grows well in pots. I haven’t managed to kill mine yet & I’ve had it for 3 months. – @PoetInThePantry

White Flower Farm sells bay trees potted and pre-started. Very healthy specimens of good size. – @PoetInThePantry

I want a bay tree! – @spiceysouth

I don’t think a bay tree will grow in the snow do you? Nebraska is so unfriendly to some plants. – @spiceysouth

I’m totally inspired to plant a bay tree. I love to use it, so why not? Thanks for inspiring me. – @LearnToPreserve

Such a good idea. Why have I not planted a bay tree?! – @rosemarried

I wonder if bay trees will grow in Texas? – @Chef_Sharon

I’m not sure of the range. I am in Seattle. They grow really well here. – @fourchickens

Maybe you haven’t been using your bay leaves much, but I bet after reading all these great ways to cook with bay you’ll need to run out and buy more very soon. Of course, My Spice Sage specializes in mail order spices, so you can restock without even having to leave your house! If you need a great spice container to keep your bay leaves in, might I suggest SpiceCare?

A big thank you to everyone who participated in SpiceChat. Your ideas and conversation make it the most fun hour on the web!

Next SpiceChat

SpiceChat is regularly scheduled for the first Wednesday of each month from 4-5 p.m. ET. I hope you will drop in and share a recipe or tip for using Vanilla Beans on October 5th. Here are all the details about SpiceChat.

Past SpiceChats

• Sesame Seeds (August 3, 2011)
• Basil (July 6, 2011)
• Chile Peppers (June 1, 2011)
• Caraway Seeds (May 4, 2011)
• Fennel Seeds (April 6, 2011)
• Coriander (March 2, 2011)
• Cinnamon (February 2, 2011)