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Laurus Nobilis
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Bay leaf is an evergreen related to camphor and sassafras trees. It's also known as sweet bay and laurel. Enjoy its sweet, balsamic scent and bitter/spice bite in gravies and grain dishes, with beans and meats, and in cooking blends like bouquet garni.
 
Native to Asia Minor and the Mediterranean area, bay trees are cultivated in France, Spain, Italy, Morocco, Yugoslavia, China, Israel, Turkey and Russia.


Directions

Add one or two leaves are adequate flavoring for most dishes of six servings -- add to water when stewing chicken or poaching fish, or while cooking soups, stews, or gravies. Bay leaf should be added early on, because it takes a while for its flavor to permeate the food. And be sure to remove the leaves before serving; they're sharp and can be dangerous if accidentally swallowed.