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Fresh Bay Leaves Vs. Dried
Fresh Bay Leaves Vs. Dried. Bay laurel, also called sweet bay or bay leaf, is a flavoring for savory foods. It grows in both tree and herb plant forms and imparts a distinctive taste in both fresh and dried forms.
Bay laurel, also called sweet bay or bay leaf, is a flavoring for savory foods. It grows in both tree and herb plant forms and imparts a distinctive taste in both fresh and dried forms.
Fresh Bay Leaf
Bay leaves on both trees and herb plants are medium to dark green and have a slightly shiny finish. They are egg-shaped with pointed ends and range between 1 and 3 inches in length. The flavor of fresh bay is pungent and adds a distinct, slightly sweet taste and enticing aroma to slowly cooked foods like braised meats, soups and stews.
Dried Bay Leaf
Bay leaves hold up well to drying. They retain their shape and size and the color fades to a smoky green when dried. Even after hours of cooking in braising liquids or soup, dried bay leaf is easily removed from the dish. Removing dried bay leaf from cooked foods before serving is recommended as they have a bitter taste, a tough texture and sharp edges.
Cultivation and Harvest
Both tree and plant varieties prefer outdoor weather and plenty of water but cannot withstand freezing temperatures. Bay leaves can be harvested year round and one plant normally supplies enough of the herb for annual cooking needs.
