Bayleaves

Bay leaves are the dried, aromatic leaves of the bay laurel tree (Laurus nobilis), a fragrant evergreen native to the Mediterranean region. Prized in kitchens worldwide for their subtle yet complex flavor profile, these leaves add depth and warmth to a variety of slow-cooked dishes. 

Bay leaves are dark green and leathery when fresh and turn olive green and brittle once dried. They have a distinct herbal, slightly bitter taste with woodsy, floral, and resinous notes that enhance savory dishes without overpowering them. 

In cooking, bay leaves are most often added whole to soups, jollof, stews, sauces, marinades, rice dishes, and braises to infuse flavor during simmering and are typically removed before serving due to their tough texture. 

In addition to their culinary use, bay leaves have been valued historically for their symbolic significance, medicinal properties, and aromatic qualities, featuring in traditional remedies and aromatic sachets