Kitchen Dictionary: bay leaf
The aromatic leaf from the evergreen bay laurel tree, native to the Mediterranean. There are two varieties: Turkish (1 to 2 inch long oval) and California (2 to 3 inch long narrow) leaves. The Turkish is said to have the better flavor.plural: bay leaves
Season: available year-round
How to select: Fresh bay leaves are rarely available.
How to store: Keep for 6 months in a cool dark place.
How to prepare: Flavor soups, stews and long-cooking dishes, but remove before serving.
Matches well with: beans, game, lentils, potatoes, risotto, shellfish, soups, stews, tomatoes
Substitutions: 1/4 tsp crushed bay leaf = 1 whole bay leaf = 1/4 tsp thyme
|Calculated for 1 tsp, crumbled|
|Amount Per Serving||%DV|
|Calories from Fat 0||(24%)|
|Total Fat 0.1g||0%|
|Saturated Fat 0.0g||0%|
|Monounsaturated Fat 0.0g|
|Polyunsaturated Fat 0.0g|
|Trans Fat 0.0g|
|Total Carbohydrate 0.4g||0%|
|Dietary Fiber 0.2g||0%|