Dried leaf of the European Laurel, crushed and used as aromatic flavor for foods.
The bay of bay leaf is not related to any of the other bays in English: not to the bay in Hudson Bay, not to the bay in “The hounds will bay all night,” not to the bay in “He held the enemy at bay.” The herb bay takes its name, through French, from the Latin baca, meaning berry; in ancient times the laurels crowning the heads of celebrated poets and victorious soldiers were made from the leaves and berries of the bay tree.
The fragrant foliage derived from an evergreen tree indigenous to the Mediterranean area. The oblong, gradually tapering leaves are sleek and glossy, measuring from one to three inches in length, and slightly less than an inch in breadth. These leaves are implemented in numerous vegetable and meat-based dishes to impart their potent and sharp taste.
Bay leaves refer to the fragrant leaves of the sweet bay tree, which is a type of laurel that is native to the Mediterranean region.