While I have always called it bay leaf, some refer to it as laurel leaf, sweet bay, bay laurel or simply laurel in recipes. Typically only one leaf is used because overuse can turn a dish bitter ...

Scatter the dried leaves around your pantry to keep moths at bay (pun intended). Steep four or five fresh leaves in a quart of tepid water overnight, then use it in your bath to ease muscle aches.

Fresh leaves are more aromatic but can be dried for storage. Simply gather branches, tie them in small bunches, and hang them in a cool, dry place away from direct sunlight. Once dried, store the ...

Fresh vs. dried bay leaves While it's true that dried herbs can pale in comparison to fresh, bay leaves are an exception. When herbs are dried, flavors can evaporate along with the water, Harold ...

Many recipes call for bay leaves, but their flavor — and purpose — is a mystery to many. A few chefs and a food scientist explain what they do.

Bay leaves do not typically incite drama. In fact, the dried kind are dull green and inspire no agreed-upon description. Ask a home cook, and he or she might say a bay leaf is added for flavor, or ...

Dear Oliver: Take a leaf, break it in half and inhale. This is not like the dried bay leaves that have been on your grandmother’s shelf for years. Imagine first rubbing a piece of fish or ...