Bay Leaf is known for bringing together other flavors, giving them depth, and adding a rich flavor to many dishes. Add Bay Leaves to all kinds of fish dishes, meats, vegetables, soups, stews, marinades, and sauces, even custards. But use them sparingly as they are very potent.

One of the more known uses for Bay leaves is in a Bouquet Garni, along with parsley and thyme. These fresh herbs are tied together, added to a dish, allowed to simmer, and then removed at the end of cooking. Dried herbs can be substituted, also tied in a bit of cheesecloth. Other herbs are used with the Bay Leaf, depending on the dish and personal taste. Try adding lemon, sage and tarragon with chicken; rosemary and mint with lamb; green peppercorns, orange and savory to beef.

Bay Leaf thrives when given partial shade to full sun, rich well drained soil, and protected from drafts. It can grow up to 23' in height. With its handsome shiny leaves, the bay tree makes an attractive addition to the garden, but it also does well as a potted plant. Its blossoms are cream colored and waxy.

Make sure that when you are buying or harvesting leaves for cooking that it is indeed the leaves of the Laurus nobilis, and not the cherry laurel, a decorative but poisonous tree. Check the label of the plant carefully before purchasing, it should be marked as "Laurus Nobilis", as well as Bay Leaf Tree or Shrub.

You also can create a bay leaf wreath by merely inserting branches into a straw wreath. Or hot glue stems on to the wreath.