The bay leaf is one of the few herbs that needs to be added to dishes early on as the flavour takes time to develop. An essential ingredient of a bouquet garni, the bay leaf can be added to soups, stews and casseroles. It lifts even the most mundane foods – try adding it to boiling potatoes, rice or vegetables for a subtle twist.
Remember that the leaves are not eaten, they are simply added to dishes for the flavour, so don’t forget to remove them before serving!