Bay Leaf

Bay leaves hail from the Mediterranean, and are important in Greek, French, and Italian cookery. They are most readily available in dried form, usually as whole leaves. One or two leaves will add flavor to soups, stews, sauces, gravies, and stocks, and the leaves can be easily removed before serving. Crumbled or ground bay leaves work well in seafood, meat, or poultry dishes, and in bread stuffings.