Bay Leaf – March Featured Ingredient

So, how much do you know about the herbs you use in the kitchen? We hear words like savory and aromatic? That said, do you ever wonder what that actually means? In fact, I have a great example which is Bay Leaf – March Featured Ingredient. No kitchen should ever be without this distinctive, aromatic herb.

Bay Leaf – March Featured Ingredient

Bay leaf is the fragrant pointed-edge leaf from the Bay Laurel Plant. This plant can be grown indoors yet does grow quite slow. Please be patient if you decide to grow one. I cook with this herb quite often during the Fall and Winter months but bay leaves can be used year around in a variety of meals. If you’re new to the kitchen and have never used these leaves, stay tuned to find out why you should use them.

Bay Leaf – March Featured Ingredient

First of all, fresh and dried leaves are used when cooking. While bay leaves lend an earthy flavor to sauces, stews, and soups, remove them from your dish. Trust me, they are not meant to eat. Second, not much difference in flavor between fresh or dried and know dried will last much longer than fresh. Last but not least, stuff the inside of chicken before roasting for a heavenly finish. The leaves are not just for simmering whole as they can be ground into powder and used as a spice but little is needed.

Bay Leaf – March Featured Ingredient

My Ingredient of the Month section allows me to share herbs and spices I love to use and the ability to share information that maybe new to you. Bay leaves have a minty taste yet not like mint leaves. Mint is far more pungent in flavor and very distinctive. If your recipe calls for bay leaf, please add it in. I promise, you will miss the flavor profile these herbs add to your dish. Leave it out and you will notice as a result from trying it myself and learning the hard way. Don’t be afraid to use bay leaf in your next braise, soup, stew, or chili because you’ll be disappointed if you don’t. Enjoy!