Bay Leaf

How to Choose the Best

Fresh or dried bay leaf, also known as laurel leaf, is available year-round. Fresh bay leaves are deep to dark green and oval in shape. They have a mild aroma. Dried bay leaves are much less aromatic then fresh ones. There are two kinds of bay leaf: Turkish and California. In general, Turkish bay leaves are smaller and milder than the California variety.

Shelf Life and Storage

Store fresh bay leaves in the refrigerator wrapped in paper towel in a plastic bag. Fresh bay leaves have a shelf-life of about a week. Dried bay leaves should be stored in an airtight container in a cool, dry place and replaced after 12 months before they become stale and dull.

Freezing

It is not recommended to freeze fresh leaves.

Preparation Suggestions

Bay leaves impart their flavor through long cooking times in savory recipes such as soups, sauces, stocks, marinades and stews. Remove the leaves from a dish before serving because they are for seasoning purposes only and difficult to chew. Too much bay can make a dish bitter.