Laurel is an evergreen, Mediterranean tree or shrub with black berries. Laurel leaves are shiny and aromatic. The leaves are dark green and pointy. They have been used as a kitchen herb for more than two thousand years.
Laurel leaves can be used fresh or in dried form, whole or sliced. The leaves taste more bitter when fresh. The flavor becomes sharper after drying. The longer the leaves are cooked, the spicier the dish becomes. Laurel can be used as a flavorer for, amongst other things, soups, sauces, meat, bird, legumes and marinades.
Fresh laurel can be stored outside of the fridge for several weeks