| 1. | the dried leaf of the laurel, used in cookery. |
| 2. | the leaf of the bayberry, Pimenta racemosa, used in making bay oil and bay rum. |
| bay leaf n. The dried aromatic leaf of the laurel or bay (Laurus nobilis) used as a seasoning in cooking. |
bay leaf
leaf of the sweet bay tree, Laurus nobilis, an evergreen of the family Lauraceae, indigenous to countries bordering the Mediterranean. A popular spice used in pickling and marinating and to flavour stews, stuffings, and fish, bay leaves are delicately fragrant but have a bitter taste. They contain approximately 2 percent essential oil, the principal component of which is cineole. The smooth and lustrous dried bay leaves are usually used whole and then removed from the dish after cooking; they are sometimes marketed in powdered form. Bay has been cultivated from ancient times; its leaves constituted the wreaths of laurel that crowned victorious athletes in ancient Greece. During the European Middle Ages bay leaves were used medicinally.
Learn more about bay leaf with a free trial on Britannica.com.