BAY LEAVES – LEAVES

The fresh bayleaves are very mild and do not develop their full flavor until several weeks after picking and drying. As with many spices and flavorings, the fragrance of the bay leaf is more noticeable than its taste. When dried, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme. Myrcene, which is a component of many essential oils used in perfumery, can be extracted from the bay leaf. The leaves should be removed from the cooked food before eating (see Safety section below). The leaves are often used to flavour soups and stews.