Bay leaf
Hoja de laurel in Spanish
Bay leaves come from the laurel tree and are used as an aromatic ingredient in many cuisines. They are used to flavor soups, stews, and braises. Bay leaves pair well with other aromatic ingredients, such as garlic, onions, and carrots. They can also be paired with meats, such as chicken, beef, and pork.
See what combines with both.
What combines with bay leaf
Reliable matches
Also good with
- Acorn squash
- Allspice
- Apples
- Asparagus
- Bass
- Beef
- Bell peppers
- Belly pork
- Black pepper
- Black-eyed peas
- Braised dishes
- Brisket beef
- Brussels sprouts
- Cabbage
- Calf’s liver
- Caramel
- Carrots
- Cauliflower
- Celery
- Celery root
- Celery seed
- Chanterelles mushrooms
- Chard
- Cheeks beef
- Chestnuts
- Chicken liver
- Chickpeas
- Chile peppers
- Chorizo
- Cloves
- Corn
- Crab
- Crayfish
- Cuban cuisine
- Cumin
- Custards
- Dates
- Desserts
- Dried figs
- Dried plums
- Endive
- Flageolet beans
- French cuisine
- Game
- Garlic
- German cuisine
- Ginger
- Greek cuisine
- Green beans
- Green pepper
- Grouper
- Ham
- Jerusalem artichokes
- Juniper berries
- Kale
- Lamb
- Leeks
- Lemon thyme
- Lima beans
- Loin pork
- Lovage
- Marjoram
- Morels mushrooms
- Moroccan cuisine
- Mushrooms
- Mustard
- Navy beans
- Olives
- Oxtails beef
- Oysters
- Parsnips
- Peaches
- Pears
- Pheasant
- Plums
- Polenta
- Poultry
- Prunes
- Quince
- Rhubarb
- Ribs pork
- Rosemary
- Rutabagas
- Sage
- Salt cod
- Sardines
- Sausages
- Savory
- Scallions
- Scallops
- Shanks veal
- Shrimp
- Skate
- Sole
- Spanish cuisine
- Spinach
- Steak beef
- Strawberries
- Striped bass
- Summer squash
- Swedish cuisine
- Swordfish
- Tarragon
- Trout
- Tuna
- Turkey
- Turkish cuisine
- Turnips
- Vanilla
- Venison
- Vinegar
- Winter squash