mccormick™ bay leaves

Bay leaves are the dried leaves of Laurus nobilis, an evergreen shrub native to the Mediterranean region. The leaves are typically harvested when mature, then air-dried until they acquire a grayish-green color and become brittle. Bay leaves possess a subtle, slightly floral aroma with warm, herbaceous, and faintly peppery notes; the flavor is more aromatic than intensely herbaceous, with a gentle bitterness that develops when leaves are steeped in liquid. The leaves are rarely consumed whole and are traditionally removed before serving, as they can splinter and pose a choking hazard. McCormick is a major supplier of dried bay leaves in North America, offering both Turkish and Californian varieties, typically presented as whole dried leaves ready for culinary use.

Bay leaves are a foundational aromatic in European, Mediterranean, and many global cuisines, primarily used to infuse flavor into long-simmered dishes such as stocks, braises, stews, soups, and sauces. They are a key component of the classic French bouquet garni (herb bundle). The leaves are added early in cooking to allow their subtle flavors to permeate the dish, then removed before plating. Bay leaves pair exceptionally well with other aromatics like thyme, rosemary, and onion. They are also used in pickling brines, court-bouillon for poaching seafood, and rice dishes. The intensity increases with longer cooking times, so adjustment is recommended for different cooking durations.