The leaf of the bay laurel or "true laurel", Laurus nobilis, is a culinary herb often used to flavor soups, stews, and braises and pâtés in Mediterranean Cuisine.
California bay leaf
The leaf of the California bay tree (Indian bay leaf (Tej pat)
The leaf of the Cinnamomum tejpata tree, similar in fragrance and taste to cinnamon bark, but milder. In appearance, it is similar to the other bay leaves, but is culinarily quite different.
One of the better known uses for Bayleaves is a one of the elements of the classic herb combination Bouquet Garni, along with parsley and thyme.
Bay trees are plentiful in my area, and I love to go out periodically to pick bundles of bayleaves to keep around the kitchen, both for decoration and for cooking.
The bay sets itself apart as well in the fact that we use its leaves as an herb since most herbs are the leaves from annual or perennial plants, rather than from a tree.
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