Bay Leaf

The bay leaf (Laurus nobilis) possesses leaves of formidable rigidity, protected by a thick waxy cuticle. Its complex aromas of eucalyptol and camphor take considerable time to penetrate this barrier. Bay leaf therefore requires the test of time: simmered for hours in an aqueous medium (stocks, stews), the prolonged heat slowly hydrates the leaf and forces the diffusion of its essential oils. However, its indigestible fibers mandate its systematic removal before tasting the dish.