Dried Laurel Leaves

Description

Laurus nobilis is an aromatic evergreen tree or large shrub with green, globous smooth leaves, in the flowering plant family Lauraceae. It is native to the Mediterranean region and is used as bay leaf for seasoning in cooking. Laurus nobilis figures prominently in classical Greco-Roman culture. Worldwide, many other kinds of plants in diverse families are also called “bay” or “laurel”, generally due to similarity of foliage or aroma to Laurus Nobili Laurel leaves are a fragrant leaf from the laurel tree used as an herb. Laurel leaves are available whole—either fresh or dried—or ground into a powder. The leaves are added to slow-cooked recipes, such as soups, sauces, and stews, and are removed before serving the dish. They have a floral and herbal scent reminiscent of oregano and thyme and are used more often than any other herb. Laurel leaves come from the laurel plant, an evergreen shrub that grows slowly in warm climates. The plants are grown for ornamental use and dried and used in cooking. The thick and leathery leaves are elongated with pointy ends. Most often, recipes call for dried laurel leaves, which have a slightly stronger scent than fresh.