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Bay Leaf

The aromatic leaf of the small evergreen sweet bay or laurel tree, a native of the Mediterranean area.  It is used  to add a strong, slightly peppery flavor to many dishes. The bay leaf was probably introduced into Europe by the Romans, who held the bay in high esteem, they used it to make laurel wreaths to crown their poets, athletic and military visitors. The berries of the bay tree and the leaves of other laurels are poisonous.  

Bay leaves can be used fresh or dried and are usually removed before the dish is served.  Add one or two to:
  • enhance stews or stuffings
  • add to bouquet garni  
  • insert a leaf under chicken skin
  • use to flavor rice while it is cooking
  • add to the milk infusions
  • used tp baked custards or bechamel sauce.

Fresh bay leaves have a stronger flavor than dried.  Wash fresh leaves wll and store them in the fridge for up to 3 days.  Dried bay leaves will keep in an airtight container for up to 6 months.

Bay leaves go with - fish, lamb, marinades, pork, soup, tomatoes
Also known as bay laurel, laurel leaf, sweet bay.   



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