IngredientsSpices
Lorbeerblattbay leaf
The dried leaf of Laurus nobilis, an evergreen tree from the Mediterranean. Stiff, matt, olive green, with a clear central rib.
It sits in the marinade for Sauerbraten, in lentil and pea stew, in Rouladen, in the brine for rollmops and pickled cucumbers, and in brawn.
Zeit im Topftime in the pot
The aroma sits in cineole and linalool, locked into a hard leaf. Five minutes will not do it; half an hour of hot liquid will.
So it goes in at the start, whole rather than crumbled, and comes out again at the end.
In Mexikoin Mexico
Hoja de laurel, in every mercado, usually dried and tied in a bunch.
Mexican laurel is mostly the same species, occasionally a stronger relative. When unsure use one leaf fewer and taste before adding more.
Vorsichtojo
The leaf never softens. It stays stiff with sharp edges, so take it out before serving and do not eat it.
Too many leaves do not taste stronger, they taste bitter and medicinal. One or two carry a whole pot.