Why Use Bay Leaves?

Flavor

• Bay leaves, when added to certain dishes, add a flavor that is both flowery and spicy. Dried bay leaves can be added to slow-cooking stews, soups, fish or meat entrees, cheese sauces, and even puddings, vinegars and beverages. When choosing a commercial brand of bay leaves, keep in mind that there are two varieties: potent, mint-scented California bay leaves, and Turkish, or Mediterranean, bay leaves, which taste more subtle. The California variety have long, thin leaves, while Turkish leaves are short and fat.

Unique Uses

• The website Fine Cooking recommends grilling with bay leaves, particularly with chicken, beef or tuna brochettes. Before grilling, make sure to soak the bay leaves in cold water to soften them, then thread them through the brochette. Bay leaves can also be used when poaching pears in a wine and lemon- or orange-zest solution, or when poaching seafood.

Convenience

• Unlike commercial powdered herbs that require careful measurement, bay leaves can be added to most dishes whole and then removed just before serving. What's more, they will last two years in an airtight container, which makes them an easy and long-lasting kitchen staple. When grabbing one or two bay leaves, make sure to look for leaves that are free of blemishes, waxy, bright green and capable of bending or twisting without breakage.

Medicinal Uses

• In addition to flavoring potential, bay leaves can also be used for a variety of medicinal purposes, particularly when it comes to skin conditions. Bay leaves are natural astringents, insect repellents and stimulants, and have been been known to heal skin rashes, earaches, rheumatism and stomach aches. In the cosmetic industry, bay leaf oil is an ingredient in soaps, creams and perfumes. Until the 18th century, bay leaves were used as a cure-all for just about everything, including witchcraft.