History

• Bay leaves are originally from Asia Minor, and from there were traded and expanded into Mediterranean, where they became widely used and traded in ancient Greece and Rome.
  
  

Identification

• Bay leaves are green and glossy, though when dried, the green is less intense and tinged with brown. They grow to about 3 inches in length.
  
  

Taste

• Bay leaves have a strong, pungent and bitter taste. They are typically not eaten directly, but instead added so that their flavor steeps into the food.
  
  

Culinary Use

• Dried bay leaves are used in small amounts, since their flavor is so intense. A single leaf or two is enough for stews and soups, while a single crushed bay leaf provides plenty of seasoning when applied directly to a meat or vegetable.
  
  

Storage

• Bay leaves should be stored in an airtight container out of light. If stored correctly, they can retain their flavor for two years.