Sweet bay

Sweet bay or Laurus nobilis, is a tree which is cultivated throughout Turkey, Israel, Russia, Italy, and France.  The plant is also known as cooking bay, and bay tree. It is known as laurel by Greeks who wore it as a garland round their heads.

The dark green leaves are typically two to four inches long, and the plant has a compact, tapering form. A similar tree is found in China but the variety is different and leaves contain an essential oil having a mark phenolic odor not unlike that of Pimento racemosa. The leaves yield above 2% essential oil when steam distilled.

Because of their agreeable flavor their leaves are popular in cooking and in various confections. As herb they are used to flavor soups, stew, shellfish, sauces, marinades, poultry, and fish dishes.

Bay is an essential component of any ‘Bouquet garni’. This French term is used to describe a small ‘herbal bouquet’ tied with string that is dropped into broth, soups, stews, causes and such and then removed before serving.

The leaves are usually used dried, as fresh leaves can be slightly bitter. Besides its distinctive flavour, bay is supposed to stimulate the appetite and encourage digestion.

Note that there are several varieties of laurel, but only laurus nobilis should be used in cooking.
Sweet bay