2 bay leaves
Bay leaves contain volatile oils and antioxidants, though they are used in small quantities and contribute minimal macronutrients to dishes. They are valued primarily for their flavoring properties rather than nutritional content.
About
Bay leaves are the dried foliage of Laurus nobilis, a Mediterranean evergreen shrub native to Asia Minor and the Mediterranean region. The leaves are smooth, elongated, and dark green, with a distinctive aromatic quality featuring notes of floral, slightly bitter, and warm spice. When dried, bay leaves become more brittle and develop a deeper, more concentrated flavor. The leaves contain volatile oils, including cineol and sabinene, which contribute to their characteristic flavor and aroma.
Culinary Uses
Bay leaves are a foundational aromatic in European, American, and Mediterranean cooking, primarily used to infuse soups, stocks, braises, and stews with subtle depth and complexity. They are a key component of the French bouquet garni and mirepoix-based preparations, commonly paired with thyme and parsley for long-simmered dishes. Bay leaves are also used in pickling brines, chowders, paella, gumbo, and rice pilaf. The leaves are typically removed before serving, though they are sometimes left in finished dishes; they should be fished out carefully to avoid ingestion of large fragments.