Bay Leaf

It's second nature to toss a bay leaf or two into a simmering
pot of soup, and for good reason: The leaves give a deep,
herbal flavor and can complement nearly any other seasonings
you use. There are two types of bay leaves: Turkish, which are
about an inch long, and California, which are narrower and add
a stronger eucalyptus taste. Fresh bay leaves aren't widely
available, but can be used the same way as dried - they impart
more flavor, so use them sparingly. Always remove the leaves
before serving. Store dried leaves in a cool, dark place for up
to 6 months and do a sniff test before using: If there's no aroma,
toss them.
-Everyday Food, November 2012