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Bay leaves come from several plants, such as: Bay laurel (Laurus nobilis, Lauraceae). Fresh or
dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves are often used to flavour soups, stews, braises and pâtés in many
countries. Bay leaves are a rich
source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium. If eaten whole, bay leaves (Laurus nobilis) are pungent and
have a sharp, bitter taste. Bay leaf, also called laurel leaf, leaf of the
sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean.
