What bay leaf means
A bay leaf is the leaf of the bay laurel tree, an evergreen native to the Mediterranean. The leaves are glossy, dark green and oval with pointed tips, and they have a warm, savoury, slightly floral and herbal aroma. Bay leaves are used fresh or dried. Fresh leaves have a stronger, more pungent flavour, while dried leaves are milder and are more widely sold.
They are best used in dishes that simmer for a long time, as their flavour comes out slowly in liquid and fat. Bay is a key part of the classic bouquet garni, the bundle of herbs used in French cooking, along with thyme and parsley. It is added to stocks, soups, stews, casseroles, braises, tomato sauces, ragùs, pot roasts, rice dishes such as pilaf and biryani, pickling liquids and marinades. In British cooking, bay is used to infuse the milk for béchamel sauce, bread sauce and rice pudding.
Bay leaves remain tough and leathery even after long cooking, so they are removed before serving. Bay laurel should not be confused with the leaves of some other plants called laurel, which are not used in cooking. Indian bay leaf, called tej patta, comes from a different tree and has a flavour closer to cinnamon and clove. You will see bay leaf in recipes from across Europe and the Mediterranean.