Bay Leaves (Laurus Nobilis)
DELICIOUS IN SOUPS AND STEW
Dried Bay Leaves have a pungent, warm aroma, and a less bitter note than fresh. Tear or crush bay leaves to release the volatile oils before adding to your cooking. Remove before serving or use whole for decoration.
Did you know?
The bay tree grows wild and the leaves are harvested by cutting the branches and drying them in the shade. In ancient Greece and Rome the branches were used as wreaths to crown the victors in battle, sport and the arts. We still use the term poet laureate. The word baccalaureate means laurel berries and signifies the sucessful completion of one's studies.
Good quality Bay Leaves should be large and whole with clean unblemished leaves of a good green colour. Eugenol is the principal flavour-giving volatile oil.
- Crush into marinades for grilled or barbecued meat and poultry.
- Stir into Bolognese sauce during cooking.
- Cook rice and other milk puddings with a Bay Leaf for added flavour.
- Add whole Bay Leaves to soups, stews, casseroles, stock and gravy whilst simmering, for extra flavour. The strength and flavour of Bay increases with cooking time.