3 Review(s)

n many national cuisines, the bay leaf is a staple: cooking pelmeni without it? Making a stew without fishing the bay leaf out before eating? Unthinkable. Most hearty winter or soup dishes, especially in the Slav kitchen, cannot do without it. But what even are bay leaves? The bay leaf is an aromatic leaf coming from the bay laurel tree. It doesn't lose flavor when dried and is usually added as a herb in whole form or dried and ground. When dried, the taste of bay leaves reminds faintly of oregano and thyme though the aroma is slightly floral.