A key flavouring in soups, stocks and stews, the leaves from the bay laurel tree deliver a distinctive and slightly floral flavour and fragrance. Just a leaf or two will enhance the flavour of your favourite soups and sauces. Bay leaves are used in Mediterranean cuisine to flavour pâtés and braises, and in South American bean-based dishes.
Use one bay leaf per two servings in a pot. Remove the leaves from the dish before eating.
Scatter bay leaves in your pantry to deter bugs.