The bay laurel tree has been cultivated since the beginning of recorded history. Originally cultivated in Asia Minor, it has spread to the Mediterranean. Bay leaf is not grown in northern regions, as the plants do not thrive in cold climates. Bay leaves are one of the most widely used culinary herbs in Europe and North America. Bay leaves release their flavor during slow cooking, so the longer the better. Consider adding bay leaves to casseroles, stews, soups, marinades, pasta sauces.
Bay leaf is a fixture in the cooking of many European cuisines as well as in North America. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves also flavor many classic French dishes such as bouillabaisse. The leaves are most often used whole and removed before serving. In Indian and Pakistani cuisine, bay leaves are often used in “biryani” and other rich spicy dishes.
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