Most commonly found in the form of whole,
dried leaves, bay leaves (also called laurel leaves) bring an aromatic, woodsy
note to a dish. Common in slow-simmering
dishes, such as soups and stews, they should be added to the dish whole (never
crumbled). Also discard them before
serving the dish. There are two varieties.
Turkish (1 to 2 inches long oval) and California (2 to 3 inches long
narrow) and can be used interchangeably. The Turkish is said to have the better
flavor.
Fresh bay leaves are rarely
available but dried leaves can be stored up to 6 months in a cool dark
place.
If you need to substitute you can
use 1/4 tsp. of thyme in place of 1 whole bay leaf.
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