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The Hidden Table · 2026-09-09
Bay leaf
Culinary bay leaf is the aromatic leaf sold as a seasoning, commonly Laurus nobilis. Its dry, woody leaf perfumes liquid but is removed rather than eaten whole.
Caribbean uses
It can perfume beans, braises and rice. One leaf in a small pot is a useful starting point; too many can dominate softer herbs.
Preparation and storage
Use packaged culinary leaves, not unidentified garden leaves. Count leaves into the pot and remove the same number before serving.
Recipe
Bay leaf: simple bean pot
4 side portions
Ingredients
- 400 g cooked drained white beans
- 1 Bay leaf — whole culinary leaf
- 100 g onion, finely chopped
- 150 g chopped tomato
- 200 ml water or unsalted stock
- 15 ml olive oil
Method
- Soften the onion in oil over medium-low heat for 5 minutes.
- Add tomato, cooked legumes and liquid, plus the bay leaf if using. Simmer gently for 12–15 minutes.
- Remove any whole bay leaf, taste before salting and serve hot with rice.
At the table
Its background aroma makes a simple pot of beans feel rounded.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.