Bay: Laurel or Leave It

There are two different kinds of culinary bay leaves: bay laurel, Laurus nobilis aka Turkish Bay and California bay, Umbelluraria californica. California bay is ten times stronger than bay laurel but the strength is not desired in cooking because it can have overpowering qualities of menthol and petroleum. Crushing or tearing of the leaf unveils a mild, sweet nutmeg-like scent.

Differences:
Laurus nobilis: Leaf is glossy deep green and shaped in an oval that is evenly tapered and pointed at the top and bottom ends, leathery and often the edges are wavy. Scent is a subtle, sweet spice.

Umbelluraria californica: Leaf is a narrow oval shape like a flame silhouette with the widest part towards the bottom and gradually tapering to a point at the top, pliable and the edges are smooth. Scent is strong menthol and petroleum.

When you harvest, tug the bay leaf downward until it snaps off. Mature leathery leaves have more flavor than soft new leaves. Fresh bay leaves will keep for more than a month in a small freezer bag in the refrigerator.

Fresh bay laurel leaves give a subtle sweet spice flavor to desserts, almost like nutmeg, vanilla and butterscotch. Steep the leaves in hot milk or cream to be used in custards, strain them out, or cook them with winter fruits, then discard before serving.

Kim
Editor, Herb Gardeners Newsletter