Glossary of food terms: B

Bay leaves

The aromatic leaf from the bay laurel tree, it is an essential component of the classic bouqet garni parsley, thyme and a bay leaf. It's one of the few herbs that doesn't lose its flavour when dried. Although fresh leaves are becoming more widely available, they're usually sold dried.

The dried bay leaves are more strongly flavoured than fresh ones, but the uses for both are the same. The bittersweet, spicy leaves impart their pungent flavour to a variety of dishes and ingredients, making bay a versatile store-cupboard ingredient. Bay leaves can be used to flavour vinegars, in pickling and in marinades or to flavour pâtés.

Long cooking draws out the aroma of this herb and most braised, poached and stewed dishes benefit from its flavour. A leaf dropped into soups and stocks is particularly good. Add a bay leaf when braising red or pickled cabbage, to poaching liquid for fish, or to infuse the milk for custard or rice pudding. Bean soups and stews are enhanced by a bay leaf, as are rice dishes such as risotto or pilaf.