By Narny
Hello :) I was hoping you could help me, a while back I bought a Bay Leaf plant which is growing very nicely but I've been told that not all Bay plants are suitable for use in cooking? Is this the case? If so could you advise, I'm afraid I can't seem to find the label it's either blown away with the weather or disintegrated. When I look at the leaves they look like the sort used in cooking but Uve taken a photo as I'd like to be sure Thanks Tania
3 Mar, 2017
Answers
Seeing a photo of the plant itself would also help with ID - the leaf in your pic doesn't seem to have the stiffness one expects from Laurus nobilis.
3 Mar, 2017
Did you buy it from the herb section of the nursery?
3 Mar, 2017
Smell is a good indicator. Crush up a few leaves and if you can smell almonds then it's not bay.
4 Mar, 2017
If it is bay I believe that you have to keep the leaves for a year before use. I do, though I 'be met people who tell me that they use them fresh. Perhaps someone has some knowledge about this?
5 Mar, 2017
You don't have to dry the leaves - when fresh, they're not toxic or anything, but the taste or flavour they impart is much stronger, and may overpower the flavour of the dish you're making, whereas dried leaves can be left to cook for a long time in a casserole or whatever.
5 Mar, 2017
I second that Bamboo. Whenever I want a bay leaf I simply go to the garden and get one (or two).
5 Mar, 2017
Me too - had never noticed too strong a flavour.
5 Mar, 2017
Looks like Laurus nobilis, Bay to me. Does it have the right smell when you crush a leaf?
3 Mar, 2017