Bay Leaves and use:
Add to water when stewing chicken. Flavor increases upon standing so remove from food after cooking. Add to the liquid when preparing pot roast or stew made from beef, lamb, or venison. Use in vegetable soup, fish or seafood chowders, and tomato soup. Add to liquid when steaming or poaching fish or shellfish. Use in marinades for chicken, beef, lamb, and veal. Use to make pickled beets. Add to French or herb salad dressing and let stand several hours for flavor to develop. Use when preparing barbecue or spaghetti sauces. If eaten whole, bay leaves are pungent and have a sharp, bitter taste. Always remove bay leaves before food is served. Bay leaf (plural bay leaves) fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.