Learning About Dried Bay Leaves

Understanding how to combine certain herbs and spices for the best results and optimum flavor release is a huge part of knowing how to prepare a truly savory meal. Different mixtures are used to obtain the varied signature tastes of each style. More and more recipes are calling for the use of dried bay leaves to enhance the tastiness of the dish and all of its ingredients.

Although it is technically classified as an herb, this product which originates from the laurel trees of the Mediterranean areas surrounding Turkey, is used more like a spice. In California, a somewhat more potent strain of this plant is grown and harvested. While they were once used to make the wreaths that were placed on the heads of early Olympic champions, more modern uses include as a crafting medium, decorative element and as a necessary part of any well stocked pantry.

The product tends to do its best work when paired with certain ingredients, which is why it is often considered as a spice. As a single element, the flavor is still savory and rich but its quite subtle and too gentle to make much impact. However, combining it with such things as oregano or cloves seems to activate the properties which help heighten the taste of the recipe.

One batch of this product can last a very long time. Fresh items are usually a bit difficult to find, but if this is the preference, any that is not used right away may be stored in the freezer until a later date. The dried ones are much easier to obtain, work just as effectively as their hydrated counterparts and have the added bonus of being cable of being kept on a shelf for years without losing their potency, though refreshing the supply every twenty-four months is highly recommended.

When replacing an old supply with a new one, the aged herbs still have several ways in which they can be utilized. They are often included in decorative settings and as a primary ingredient in most potpourri blends. If crumbled, they can be sprinkled along the bottom of a dresser drawer, or enclosed in a sachet, to keep garments smelling fresh.

Among the most effective uses of this product is as an ingredient in dishes that cook very slowly. Exposing the herb to the heating process over a long period of time activates the properties that enhance the flavors of the vegetables, meats and spices also in the vessel. This item is a must when it comes to creating a savory stew, soup, stock, marinade, sauce or pot of beans or lentils.

Steaming is also a highly effective way to cook with this herb. The moist heat permeates the product and infuses its flavors with that of everything else in the pot. It truly brings out the best qualities in such foods as fish, seafood, chicken and vegetables for a pleasurable culinary experience.

It is a bit important to remember that each leaf should be used either whole or halved, not crumbled. All the pieces should be removed before the dish is served. The reason for this is because although the herb provides much flavor throughout the cooking process, but eaten alone the taste is less than appetizing and could spoil the dining experience.

Read more about Many Aspects Of Dried Bay Leaves.