Bay Leaves – Whole
Bay Leaves (Laurus nobilis) are the leaves from the Bay Evergreen Tree that is commonly found in the Mediterranean region, though originally the tree was probably from Asia minor. Bay Leaves were used across the ancient world. In Greece and Rome the Bay Leaf were used to make Crowns of Laurel for athletes and poets. These leaves are used to add a tangy, earthy flavor to a recipe.
Bay Leaf has a bitter, spicy, strong and pungent flavor with a cooling undertone. When dried and crushed the leaves possess a powerful aroma that is sweet and a bit grassy, the fragrance is herbal, slightly floral, and somewhat similar to oregano and thyme.
The Bay Leaf is often used by the French in Bouquet Garni and removed before serving. Bay Leaves are wonderful in soups, sauces and baked with potatoes or cooked with fish.
Bay Leaves are a staple ingredient in Mediterranean cuisine and are also found in many Armenian, Greek, North African and Turkish dishes. In Europe they are typically added to soups, stews, pickles and in fish and meat marinades. The Moroccans add the leaf to their pickled fish, stews and tagines. In Turkish cuisine they’re added to kebabs, fish casseroles and grilled fish.
One or two leaves are typically enough flavoring for most dishes of six servings.
Contains: Bay Leaf