Alloro, Lauro

The aromatic leaves of the evergreen sweet bay tree (Laurus nobilis) have always been a popular herb in the kitchen. Bay plays an important part in aromi (the Italian version of bouquet garni), court-bouillon and soups. My mother used to use a sprig of bay to pierce liver before it was wrapped in caul fat for frying. I use bay leaves when boiling chestnuts and in marinades for fish and meat. Try to get fresh leaves as they have a stronger flavour than dried.