How to use bay leaves in the kitchen

Bay leaf never takes centre stage in a dish, but its absence is noticed at once. In hot dishes that cook for a long time it slowly releases its aroma and brings the other flavours together.

Which dishes

• Pulse dishes such as lentils, beans and chickpeas
• Meat and chicken stocks and soups
• Red meat and vegetable dishes, casseroles
• Rice dishes
• Brines, pickles and marinades

When and how much

Bay leaf is added at the start of cooking; its aroma opens up with heat and time. One or two leaves are usually enough for a pot serving four. More can give the dish a bitter edge.

Before serving

A dried leaf stays tough even after cooking and its edges are sharp, so it should be removed from the pot before serving. Wrapping it in muslin or using a spice ball makes this easier.

A small tip

Lightly crushing the leaf in your hand before adding it to the pot helps the aroma spread more quickly.