General Information
Bay leaves are long, oval, and taper to a slender point, averaging 7-10 centimeters in length and 3-5 centimeters in width. When fresh, these short-stemmed dark green leaves are smooth and shiny on the top surface and have lighter green coloring on the bottom. When dried, Bay leaves are leathery, matte, and turn into a deep olive green. Fresh Bay leaves are more potent than dried leaves, but in either form, they offer a woodsy, herbal and slightly floral aroma reminiscent of rosemary, pine, and citrus. On the palate, Bay leaves are mild with a bitter and sharp taste with notes of mace, cardamom, oregano, and thyme.
History
The bay laurel tree is native to Asia Minor and has been cultivated since recorded history. Trade routes carried the bay laurel tree to Ancient Greece and Rome and eventually to the new world. The tree thrives in Mediterranean climates and will not tolerate cold regions. It grows in the Northern and Western Hemisphere throughout temperate Asia, Europe, Central and North America.
