Dried bay leaf: does it actually do anything?
In many recipes, you’ll come across it as a required ingredient: a bay leaf. Maybe not quite as often as salt and pepper, but still pretty often. Dutifully, you search for that bag or jar in your spice rack, and toss another shrivelled thing into the pan. But let’s be honest: does adding a bay leaf really do anything?
Even Ina Garten, who is considered a true grande dame of the culinary world in America and has written countless cookbooks, had to admit when put on the spot about the purpose of bay leaves that she wasn’t entirely convinced either!
Bullshit or not
Garten was a guest on an American radio station, where listeners were allowed to ask her questions. One of them asked her very politely, prompted by a story he had read: “Dear Ms Garten, are bay leaves bullshit?”
At a loss
And what did La Garten say in response? “Actually, I don’t know the answer,” she admitted. “I do use them in some recipes and always intend to try making it without one to see whether there’s a difference, but then I don’t. So I can’t say for sure.”
Bay leaves: fresh versus dried
Still, one expert does have something to add: “One dried bay leaf indeed doesn’t do much. If a recipe calls for one, use three. But fresh, undried bay leaves have a much stronger flavour and, moreover, a different flavour profile. A bit menthol-like, so avoid them if you don’t like that,” says Rob Seixas of Delish.
Misplaced confidence
And us? We couldn’t contain ourselves when we read this tweet:
Wish I had the confidence of a bay leaf, just strolling into every recipe doing absolutely fuck all
— David Callan (@davidxcallan) September 24, 2022
Also read:
- This is a great tip for seasoning your meat
- With these brilliant tips, you can make the tastiest spice and herb blends yourself
- How to chop a bunch of herbs in no time
