Bay Leaf

Bay leaf refers to the acromatic leaf of the bay laurel. The leaves are used to flavor soups, stews, meat, seafood, and vegetable dishes. They are used whole and removed before the dish is served. The fresh leaves are very mild and don't develop their full flavor until several weeks after picking and drying.
Learn more about Bay Leaf.

Learn about these other herbs:
Chervil - resembles grass and has a mild onion flavor.
Dill - feathery leaves and a delicate, tangy taste.