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Description:Also called Laurel Leaf or bay laurel, leaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, native to countries bordering the Mediterranean. A popular spice used in pickling and marinating and to flavor stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil.
The two main varieties of bay leaf are Turkish (which has 1 to 2-inch-long oval leaves) and Californian (with narrow, 2 to 3-inch-long leaves). The Turkish bay leaves have a more subtle flavor than do the California variety. Bay leaves are used to flavor soups, stews, vegetables and meats. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of fresh, can be found in markets.