Revisit A to Z of French Herbs - Bay Leaves - Feuilles de Laurier

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Revisit A to Z of French Herbs - Bay Leaves - Feuilles de Laurier

In this week’s Revisit Sunday episode of Fabulously Delicious: The French Food Podcast, we’re returning to one of the most essential herbs in French cooking — the beautifully aromatic Bay Leaf, or feuille de laurier. Often overlooked yet always present, this humble leaf has been quietly flavouring French soups, stews, and sauces for centuries.

Host Andrew Prior takes us back through the history and culinary magic of the Bay Leaf, exploring its place in the traditional bouquet garni, its symbolic meaning in French culture, and why chefs from Michelin-starred kitchens to rustic French farmhouses swear by its subtle but powerful aroma.

From Provence to Paris, the Bay Leaf connects generations of French cooks through its versatility and depth of flavour. Whether it’s simmering in a comforting pot-au-feu, adding warmth to a daube provençale, or bringing complexity to a creamy béchamel, this herb proves that sometimes the quietest ingredients make the loudest impact.

So pour yourself a glass of wine, grab a piece of baguette, and join Andrew for a deliciously fragrant journey into the world of Bay Leaves — a reminder that in French cuisine, even the smallest touch can make something truly fabulously delicious.

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Episode Transcript

Speaker (00:05):
Bonjour.
And this is fabulouslyThe French food podcast.
I'm your host, Andrew Pryor.
Enchanté.
I'm a former MasterChefAustralia contestant now living

(00:26):
the delicious life here inFrance.
And today we're revisiting oneof my favourite episodes from
the archives.
All about the humble yetpowerful Bayleaf or Fleur de
Lorraine, as they call it herein France.
An ingredient so small, yet itFrench cuisine, from hearty
And it even stretches back toSo grab a glass of wine, a chunk

(00:52):
It's time to rediscover thestory and flavour of the bay
leaf.
Welcome to Fabulously Delicious.
In French bailiffs are known asfer delaurier, spelled f e, u
double l e d d e a l a u r I e rin English.

(01:21):
They're either called bay leavesof the evergreen family of
related to the cinnamon family.
They're said to facilitateflatulence, and also are good
pain, joint pain, rheumatism,lowering blood pressure,

(01:52):
Depending on where you live willleaf comes from.
The most common in Europe is thebay laurel tree or Mediterranean
bay laurel.
In North America, it's theIndia has the Indian bay tree,
green color leaf.

(02:12):
Indonesia has the Indonesian bayCaribbean countries.
The West Indian bay tree and inSouth America, the Mexican bay
tree.
Bay leaves originated.
It is thought, from theIt's used to symbolize many
around the world.

(02:33):
The Greco-romans thought that itrepresented victory, and Julius
Caesar has often been portrayedwearing a bay leaf wreath as a
crown.
Napoleon also crowned himselfBaileys are the symbol of Apollo
acquired by victory.

(02:56):
Speaking of victory in ancientGreece, a crown of bay leaves
was awarded to winners of thesecond of the ancient Olympic
Games.
In the first games, the winnersreceived a crown of olive
leaves.
Some cultures use bay leavesThe term baccalauréat from the

(03:19):
French language comes fromFrench students finishing their
studies of medicine and beinggiven Bailey to congratulate
them.
Nobel Prize winners are calledthe mark of honour given to the
title of poet laureate.

(03:41):
When eaten fresh, the bay leafbut when dried, the leaves have
floral and similar to otherBay leaves were used for
flavouring by the ancientGreeks.
They feature in the cooking ofmany European cuisines,

(04:03):
particularly those of theMediterranean as well as in the
Americas.
They use soups, stews, brines,meat, seafood, vegetable dishes
and sources.
Many French dishes have BaileysOften it's used whole, and
sometimes in a bouquet garni,along with some parsley and

(04:25):
thyme.
Then they are removed beforeserving the dish in French
cuisine.
They are more often used in arecipe without many people
knowing.
As a seasoning ingredient.
The bay leaf is also anFrench pickling marinades.
Long cooking of bay leaf inscents of the bay leaf, and most

(04:53):
benefit from the addition of bayOther cuisines also use bay
leaves, like Indian cuisine,where the bay laurel leaves are
used in place of Indian bay leafas they have a different
flavour.
They are used in rice dishesingredient in garam masala.

(05:15):
In the Philippines, dried bayseveral Filipino dishes.
Thai and Laotian cuisine use bayleaves and dishes like massaman
curry.
Bonjour fabulous listener.
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(05:39):
lover, a Francophile, or simplycurious about life here in
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(05:59):
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Let's explore the deliciousworld of French food and life in
France together.

(06:24):
But you can use bay leaves toadd flavor to lots of different
ingredients, like placing themin a bottle of olive oil, adding
to the cooking water of pasta orrice to infuse, and also to
infuse in milk when making icecream.
Place some dried bay leaves in asteep for ten minutes.

(06:44):
And then you have a calmingTea for a non cooking use of bay
Scatter them around in thepantry and this will help to
repel moths, flies andcockroaches.
Very popular in yoga roomszen atmosphere by burning bay

(07:06):
lights and charcoal in a metalleaves into small pieces and
Air raid the smoke, and thenof those negative waves.
And that's a wrap on thisrevisit episode of Fabulously
Delicious.

(07:27):
I hope you enjoyed rediscoveringleaf and all the flavor,
brings to French cuisine.
Do you use bay leaves in yourI'd love to hear your thoughts.
Send me a message on Instagramat Andrew Fabulously or by
email.
Contacted Andrew PriorCom and let me know what you

(07:51):
If you enjoyed today's episode,someone who loves French food.
And don't forget to leave aIt really helps more food lovers
Merci beaucoup for listening.
And remember.
You know what my motto is?
Whatever you do, do itUntil next time.
Bon appetit and avoir.