The use of bay leaves in cooking has been a topic of discussion for centuries. Some cooks believe they add flavour and depth to dishes, while others — such as Ina Garten — are not so sure.

Although fresh leaves are becoming more widely available, they are usually sold dried. The dried bay leaves are more strongly flavoured than fresh ones, but the uses for both are the same.

Find out how to grow your own bay leaf plant to add just-picked leaves to your favorite recipes. Native to Mediterranean ...

Bay leaf scientifically known as Laurus nobilis is a perennial shrub that belongs to the plant family Lauraceae. Bay leaves ...

2. In a medium pot, toast lightly in ghee 3-4 green cardamom pods and the bay leaves with a pinch of salt. 3. Add basmati rice and lightly toast the rice until fragrant. 4. Deglaze pan with 2 tbsp ...