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By Harold McGee
Published 2004
California bay leaves come from an entirely different tree, the California native Umbellularia californica. Their aroma bears some resemblance to bay laurel, though it is distinctly stronger, with a dominant eucalyptus note (from cineole).
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.