The leaf itself has no special taste. But dip in vegetable or meat broth, soups and casseroles and the food is permeated with flavored flavor. It is not one of the spices we use every day but its woody taste with the slight bitterness, balances the flavors of the other ingredients.
It is used mainly in foods that require slow cooking but also in faster dishes such as pasta sauces, risotto, but also a simple pot of rice. The secret is where we put the liquid in the recipe to start the process of releasing its substances.
The best way to preserve them is not to store them in the kitchen cupboard but in the freezer where they keep their aromas and properties intact for a long time.