Bay leaf

Laurus nobilis

herb

Leaves of an evergreen shrub of the Mediterranean basin, bay laurel, dried for bouquets garnis; Turkey produces 97% of the world's supply. Its scent comes from eugenol.

Origin

Mediterranean basin

Season (United States)

imported · all year round

Preparation

The whole leaf flavors the dish and is taken out before serving: even cooked, it stays stiff and sharp, and is hard to swallow. Ground, it is eaten. Only bay laurel, the one sold as food: oleander and cherry laurel from hedges, which look like it, are toxic.

Molecules

Eugenol

Did you know?

“Laureate” crowns are literally crowns of laurel.