One of or possibly the most important herbs in French cooking. It could be said is the bay leaf. It's essential in many French dishes, stocks, and of course the bouquet garni. So what is a bay leaf?

In France, bay leaves are known as Feuilles de Laurier. Feuilles means leaves in French. They are part of the evergreen family of trees. Laurel bay trees are actually related to the cinnamon family.

They're said to facilitate digestion, reduce bloating and flatulence, and also are good for infections, sprains, muscle pain, joint pain, rheumatism, relieving colds and flu and lowering blood pressure, fighting stress and anxiety.