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

By Charles Grayauskie
May 11, 2018
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fresh bay leaves
Photography by Getty Images
| Credit: 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

Cherry Tomato Packets with Shallots and Bay Leaves

Bread-and-Butter Pickled Eggs

Bread-and-Butter Pickled Eggs

Rigatoni with Bacon, Onion & Balsamic Vinegar

rigatoni with bacon, onion, and balsamic vinegar
Credit: Photography by Armando Rafael

Farro Pasta with Mushroom Ragu & Walnuts

farro pasta with  mushroom ragu and walnuts
Credit: Photography by Armando Rafael

Domino Potatoes

domino potatoes
Credit: Photography by Sang An

Recipe: Try our Domino Potatoes 

Mushroom & Red Rice Stuffing with Roasted Carrots

Mushroom & Red Rice Stuffing with Roasted Carrots
Credit: Photography by Sang An

Posole Rojo with Turkey or Chicken

Posole Rojo with Turkey or Chicken
Credit: Photography by Christopher Testani

Capri-Style Seafood Salad 

Capri-Style Seafood Salad
Credit: Photography by Kate Mathis

Recipe: Try our Capri-Style Seafood Salad