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    You are in: Home / Kitchen Dictionary Entry
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    Kitchen Dictionary: bay leaf

    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

    Ingredient

    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

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    Nutrition Facts

    Calculated for 1 tsp, crumbled
    Amount Per Serving %DV
    Calories 1
    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
    Cholesterol 0mg 0%
    Sodium 0mg 0%
    Potassium 3mg 0%
    Total Carbohydrate 0.4g 0%
    Dietary Fiber 0.2g 0%
    Sugars 0.2g
    Protein 0.0g 0%

    How is this calculated?

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