Bay Leaves have a distinctive aromatic and slightly bitter flavour. If the leaves are broken up in cooking, the taste can become quite strong. The leaves give off a herbal and floral aroma, similar to oregano.
The Bay Laurel plant grows quite successfully in the UK, but if you can’t get your hands on a leaf, it can be substituted with oregano, Boldo leaves (stronger flavour) or juniper berries (to flavour meat). They are an essential ingredient in slow cooked dishes and stocks, slowly infusing into both the meat and sauce. Bay leaves also work well with grilled meat. The leaves should be removed before serving.
The secret ingredient in age-old family recipes for warming stews and comforting soups.
Store in a dark, cool, dry place.
Country of Origin
Produce of more than one country. Packed in the UK.