bay leaf
1
月桂叶, 香叶
the scented dried leaves of the bay tree, used in cooking
Bay leaf, also known as laurel leaf, is an aromatic herb commonly used in cooking to add flavor and fragrance to dishes. It comes from the bay laurel tree and has a long, oval shape with a deep green color and a shiny, leathery texture. Bay leaves have a subtle, herbal flavor with hints of mint and eucalyptus, and they are often used whole in soups, stews, sauces, and braises to infuse dishes with their essence. Bay leaves are typically removed before serving as they can be tough and indigestible, but they impart a rich and savory aroma that enhances the overall taste of the dish. Additionally, bay leaves are believed to have medicinal properties and have been used in traditional medicine for their potential digestive and anti-inflammatory benefits.
- As the chef prepared a hearty beef stew, he included a few bay leaves to lend a unique character to the dish.
当厨师准备一道丰盛的牛肉炖菜时，他加入了几片月桂叶，为这道菜增添了独特的风味。
- She picked a fresh bay leaf from her herb garden and placed it on top of her roasted chicken.
她从她的香草园里摘了一片新鲜的月桂叶，放在她的烤鸡上面。
- They were preparing a batch of tomato sauce and dropped a couple of bay leaves into the simmering pot.
他们正在准备一批番茄酱，并在炖锅中放了几片月桂叶。