Bay leaves come from the bay laurel plant or bay leaf tree, an evergreen shrub that grows slowly in warm climates. The plants are grown for ornamental use and dried and used in cooking. The thick and leathery leaves are elongated with pointy ends. Most often, recipes call for dried bay leaves, which have a slightly stronger scent than fresh.

Because the leaves do not soften as they cook, bay leaves are added to simmering sauces or included in a braising liquid, and then removed before serving. Simply add the whole dried leaf to the recipe and take out once the dish is finished cooking. 

• Leaves of laurel should be added at the beginning of cooking as the longer they simmer, the more time they have to release flavor and allow it to infuse the dish. 
• In addition to simmering in soups and stews, bay leaves are great for stuffing into the cavity of a chicken before roasting it and can also be added to the liquid when cooking rice. 
• Dried bay leaves can be stored in a sealed container in a cool, dry, and dark spot, such as the spice cabinet or pantry; they will last up to two years before losing their aroma.