• Add fresh bay leaves early in the cooking process to release the most flavor - unlike most herbs, they can be boiled for hours. Remove them at the end before service.

• Add a couple bay leaves to the water for cooking pasta, potatoes and rice

• Hearty, meat-based soups benefit from adding a couple bay leaves at the beginning of cooking.

• Poaching liquids for fish and poultry are richer with a few bay leaves added.

• Fresh bay leaves and juniper berries are the two major flavoring agents in marinades for game meats. A good way to get that flavor combination is to steep some bay leaves in gin for a few weeks and add that liquid (without leaves) to the rest of the marinade ingredients.

• Add two or three bay leaves to Italian-style tomato sauces at the beginning of cooking to add that wonderful strength of flavor. Remove the leaves before service.

• Add a few bay leaves to pot roasts and other braised meat dishes. Strain out of the pot liquids before making gravy.