The most important ingredient in a bouquet garni, which is used to flavour soups, stews, broths, casseroles and curries.  Add at the beginning of cooking and a long, slow cooking method will impart the fullest flavour.  Commonly used for pickling meats and vegetables. When braai'ing lamb chops, sprinkle a couple of leaves over the coals for a hint of the aromatic oils.  When making a bechamel sauce, add a bay leaf during cooking and remove when the sauce begins thickening, for a lovely savoury and rounded flavour. Herbal and floral notes with a sharp taste.

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