This aromatic leaf is used in stews, spiced vinegars, soups, gravies, savory rice, salad dressing, poultry, pork, marinades, pastas, condiments and porridges.
Ground from the aromatic Bay leaf (plural bay leaves), used in cooking for its distinctive flavor and fragrance. The leaves are often used to flavor soups, stews, braises and pātés in Caribbean and Mediterranean cuisine.
Also has medicinal value in massage therapy and aromatherapy. Traditional folk remedy for rashes caused by poison ivy and stinging nettle.
