Bay Leaves
Bay leaves are aromatic leaves, usually used dried, that add a subtle herbal, woody note to soups, stews, beans, sauces, braises, and stocks. They are normally removed before serving.
Identity
Background aroma
Use whole leaves for slow, gentle flavor, then remove them.
Bay leaves do not taste bold on their own, but they round out long-cooked liquids. Add them whole so they are easy to find later. Crushed leaves release more flavor but are harder to remove and can leave brittle pieces in the dish.
Wikimedia Commons
Reference image
Bay leaves reference image.
Source: Wikimedia Commons