Bay Leaves come from the sweet bay or laurel tree. The elliptical leaves are a glossy green that grow up to 3 inches long.

A staple in American kitchens, bay leaves are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaise and bouillon.

Be sure to remove bay leaves before eating a dish that has finished cooking. The whole leaves are used to impart flavor only and are bitter and hard to chew. Use in bean, split pea and vegetable soups, meat stews, spaghetti sauce and chili. Alternate whole bay leaves with meat, seafood, or vegetables on skewers before cooking.