Bay leaves come from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. The plants are grown for ornamental use and dried and used in cooking. The thick and leathery leaves are elongated with pointy ends. Most often, recipes call for dried bay leaves, which have a slightly stronger scent than fresh.
Because the leaves do not soften as they cook, bay leaves are added to simmering sauces or included in a braising liquid, and then removed before serving. Simply add the whole dried leaf to the recipe and take out once the dish is finished cooking.
