Bay leaves are used as a condiment in European cuisine (particularly in Mediterranean cuisine), as well as in North and Central America, in the northwestern region of Mexico, it is known as laurel de Castilla. These are used in soups, stews, and casseroles, as well as meat, fish, shellfish, and vegetables.
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Bay leaves are used as a condiment in European cuisine (particularly in Mediterranean cuisine), as well as in North and Central America, in the northwestern region of Mexico, it is known as laurel de Castilla. These are used in soups, stews, and casseroles, as well as meat, fish, shellfish, and vegetables.
The leaves are generally used whole (sometimes as a bouquet garni), and removed before serving. They can also be crushed or ground before cooking to give food a better taste1.