Why Fresh Bay Leaves Are Better Than Dried

Rachael like 'em fresh, and so does our test kitchen team.
By Charles Grayauskie ,

Photography by Getty Images

Did you know that some grocery stores carry fresh bay leaves in addition to the dried ones you’re used to? Rach is a fan, and we are, too! 

“Fresh bay leaves have a lighter, more floral flavor, and they keep for weeks in the fridge,” she says. 

You’ll find them in the produce section with the other packaged fresh herbs. Look for the Turkish variety, which may be grown in Turkey or Central America, and skip the California type, which has a strong minty flavor that can overpower soups and sauces. 

Fresh bay leaves are usually a little more expensive than dried, but any you don’t use can be frozen or (you guessed it) dried.

Now try it out on these recipes!

Cherry Tomato Packets with Shallots & Bay Leaves

Recipe: Try our Cherry Tomato Packets with Shallots & Bay Leaves

Bread-and-Butter Pickled Eggs

Recipe: Try our Bread-and-Butter Pickled Eggs

Rigatoni with Bacon, Onion & Balsamic Vinegar

Photography by Armando Rafael

 Recipe: Try our Rigatoni with Bacon, Onion & Balsamic Vinegar

Farro Pasta with Mushroom Ragu & Walnuts

Photography by Armando Rafael

Recipe: Try our Farro Pasta with Mushroom Ragu & Walnuts

Domino Potatoes

Photography by Sang An

Recipe: Try our Domino Potatoes 

Mushroom & Red Rice Stuffing with Roasted Carrots

Photography by Sang An

Recipe: Try our Mushroom & Red Rice Stuffing with Roasted Carrots

Posole Rojo with Turkey or Chicken

Photography by Christopher Testani

Recipe: Try our Posole Rojo with Turkey or Chicken

Capri-Style Seafood Salad 

Photography by Kate Mathis

Recipe: Try our Capri-Style Seafood Salad

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