Bay leaf is native to the Mediterranean region and comes from the laurel tree, explaining the Spanish name “hoja de laurel”. It is not recommended to consume this bitter leaf on its own, but when added to dishes, sauces or broths, the bay leaf leaves a light minty, pepper-like flavoring. This sturdy, olive green leaf can be grinded and sprinkled into dishes, or placed in whole to flavor the dish while it cooks, and removed before eating.