Bay leaf, Usage/Application : Curries, Soups, Stews, Spice Blends

Also know as sweet bay, sweet laurel, bay laurel and laurel leaf. Available fresh, dried whole leaves or ground dried leaves. Bay is probably the one herb that most cooks prefer using dried than fresh.
Add a bay leaf or two to marinades, stock, pâtés, stews, stuffings and curries. When poaching fish, add a bay leaf to the water. Store with rice in a tight fitting jar and the leaf will impart its flavor to the rice when cooked.
Fragrant bay leaves are a basic ingredient of bouquet garni, but they have other wonderful uses. Bay leaves may be added to many fish dishes, particularly salmon, custards, stews, rice dishes and especially soups. 
Homemade chicken soup would not be homemade without a bay leaf or two. Don't worry about using the fresh herb, the dried version is usually all that is needed. However, overuse of this herb can make a dish bitter.