California Bay Leaves

Use bay leaves to build flavor slowly, they're best suited to anything simmering for a while rather than a quick sauté. Add them to chowders, tomato-based sauces, stews, and pickling brines, and remove the whole leaves at the end of cooking before serving.

One leaf goes a long way in a pickling brine, whether that's a quick pickle, watermelon rind, breakfast radishes, or carrot ribbons. Bay leaf also works in unexpected places: steep one in warm milk or cream when making custard or pudding for a subtle flavor with a faint hint of melon underneath.

One of my top three favorite spice aromas. I use California bay leaves anytime I’m pickling, from quick pickles and watermelon rinds to breakfast radishes and carrot ribbons. These all get a flavor boost from just one leaf being in the brine.

Janet steeps a bay leaf in milk or cream when she’s making custard or pudding, adding a subtle flavor with a hint of melon that works beautifully in desserts.

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The California bay leaf comes from a native evergreen tree that grows to 80 feet in height. There are different species of the laurel family, California bay leaves or umbellularia californica, which are also known as mountain laurel, Oregon myrtle, or pepperwood.

California Bay Leaves Q&A

What is the difference between California bay leaves and Turkish bay leaves?

California bay leaves have a stronger flavor than Turkish bay leaves, and are longer and narrower in shape. They can be used interchangeably, but since California bay leaves are stronger, use less of them than you would Turkish in the same recipe.

What do California bay leaves taste like?

California bay leaves have a sweeter flavor than other bay leaf varieties, with notes of nutmeg and camphor.

What dishes use California bay leaves?

They're best suited to slow-cooking dishes, especially soups, stews, and chowders. They're also excellent in pickling brines, remove the leaves before serving either way.

Do I need to remove bay leaves before eating a dish?

Yes. Bay leaves are meant to infuse flavor during cooking, not to be eaten. Remove the whole leaves before serving, since they stay tough even after a long simmer.