Origin: Mediterranean, Turkey
Bay leaves are aromatic leaves that come from the bay laurel or sweet bay tree, Laurus nobilis. The leaves are dried and often placed whole in liquids to slowly release their pungent flavor. Whole leaves contain a sharp, bitter taste that is not meant for eating, but is used in various cooking methods.
*When using whole bay leaf for cooking, be sure the leaf is removed before serving.
Whole Bay Leaves Uses:
- Bouquet Garni - A bundle of whole herbs tied together & used to prepare soup, stock & stews
- French, Italian & Greek cooking
- Fruit compote
- Soups, stews & sauces
- Braised lamb
- Pickling spice
- Brine making
- Making bouillon
- Season beef, wild game, poultry & seafood
- Pairs well with artichokes, beans, garlic, mushrooms, tomatoes