Bay

The leaves of this evergreen tree can be used fresh or dried and are particularly popular in Mediterranean cooking. The fresh leaves are strongly scented and bitter, however, and are not to everyone’s taste. They are best left to dry for a few days, although not for too long as old dried leaves will be quite flavourless. Bay is used in stocks, bouquets garnis, milk desserts, soups, sauces, creams and custards.