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The bay tree is native to the Mediterranean region and Asia Minor. The bay or laurel tree grows well in the subtropics and is cultivated today as a spice in the Far East as well as the Canary Islands, France, Belgium, Mexico, Central America and Turkey (where McCormick's bay leaves are grown). Bay Leaves are robust, strongly aromatic with a woody, astringent flavor and a pleasant, slightly minty aroma. Indispensable to most cuisines, especially French, Mediterranean, and Indian, they are used to flavor all kinds of meat and vegetable dishes, soups and sauces.
• Flavor increases upon standing so remove Bay Leaves from food when cooking is completed.
• Use in your favorite recipes for chowders, soups and stews.
• Use in long-simmering sauces and slow cooker recipes.
• When preparing mashed potatoes, add 2 Bay Leaves to the cooking water. Remove before mashing potatoes.
Recipe by McCormick