A global citizen science platform
to discover, share and identify wildlife
Bay leaf (plural bay leaves) refers to the aromatic leaf of the bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.
Indonesian bay leaf or Indonesian laurel (salam leaf) - the leaf of Syzygium polyanthum is not commonly found outside of Indonesia; this herb is applied to meat and, less often vegetables. Like Indian bay leaf, it is also inaccurately named because the plant is actually a member of the Myrtaceae family
Bay leaves are a fixture in the cooking of many cuisines. They are used in soups, stews, meat, seafood and vegetable dishes. The leaves are most often used whole and removed before serving.