Leaves - fresh in some markets, but generally sold dried

Check the color - High-quality dried bay leaves should be greenish-brown and slightly shiny. If they are dull and pale green, they will be much less aromatic or even flavorless. If dry, they should not be too brittle. 

Also sold ground - a pinch is equivalent to one leaf.

Store the dried leaves in an airtight container away from light for up to 1 year.

Fresh leaves will keep for a few days in the refrigerator, rolled up in slightly damp paper towel. They can be frozen. 

Dry leaves can be used whole or crushed.

Fresh leaves have a flavor that is a bit too bitter. It's best to dry them in a dark place to preserve their flavor.

To dry the leaves, spread them on a tray in a single layer to prevent mold. Before they become brittle, cover them with a cloth and place a second tray on top for several days. You could also use a heavy object like a dictionary or a pile of books, etc. It's best to dry bay leaves in a room where the temperature does not exceed 21° C.

Bay leaves are very common in European and fine French cooking and are used as a condiment.

The leaves are called "laurier-sauce" in French, due to their use in sauces, marinades, braised dishes and stews. They also flavor court-bouillons and cooking liquid for rice and pasta. They are a part of the classic bouquet garni used to add flavor to cooked dishes and sauces. They are an essential addition to Provençal tomato sauce.

Keep these 3 rules in mind:

• Use bay leaves sparingly. A single leaf is very aromatic and is enough to flavor a dish for 4-6 people. Ingested in excess, it can be poisonous, but no need to panic! One or two leaves in your stew won't make you end up in emergency.
• The longer bay leaf cooks in a liquid, the more flavor it gives to the food.
• Always remove the leaves before serving: you don't want your guests to end up with a piece of leaf between their teeth. Nor is the texture particularly pleasant. 

Bedouins use bay leaves to flavor coffee, and throughout Africa they are often used in molokheya, a Maghreb stew made from beef or lamb.

In India, bay leaves are used fresh, sautéed in ghee (clarified butter used throughout the Indian sub-continent), adding a unique flavor and extraordinary aroma.