The bay leaf can be called the leaf of Laurus nobilis, which is used as an herb in cooking. Laurel leaves can be used fresh or dry, but dried leaves have a more concentrated flavour. A fresh bay leaf leaves above their heads is a dazzling and inexperienced novice. When they are dried, they look just like two sides.
The bay leaves are usually not eaten, but are stewed in the sauce, or added in the stew, and then taken out before serving. Bay leaves sometimes turn to powder, almost like a spice. Before cooking, bay leaves can be crushed or ground. Crushed bay leaves are more fragrant than the whole leaf, but are harder to remove, so they are often used in muslin bags or tea. Ground Bay leaves can replace intact leaves without removing, but it is stronger. As a cooking herb, laurel leaves are one of the ingredients of French seasoning, known as bouquets. The gulf also has Spanish, Italian and Creole cooking, and is often added to savoury fish and shellfish such as bouillabaisse.
It is also a great addition to many soups, stews, sauces and pickles. When cooked in soup and stew, bay leaves are perfect for placing them in a chicken coop before they are roasted, and then added to the cooking liquid. The reason the bay leaves must be removed before serving is that if you plug the leaves in the wrong way, the leaves will have a sharp factor to Pierce your mouth. A stubborn belief is that laurel leaves must be removed from a dish for toxic reasons, and the leaves of the cherry laurel tree are poisonous. However, bay leaves often retain their shape after cooking, and the hard edges can be sharp, leading to a cut in the mouth or throat.
Bay leaf not only has the characteristic of cooking, but also has application in medicine. In medicine, the leaves of the laurel tree, also known as sweet laurel, have been used to treat liver, stomach and kidney problems since ancient times. They are also used to treat bees and wasps. Today, herbalists treat all kinds of health problems with bay leaves.