Organic Dried Bay Leaves

Product Description

Bay leaves come from the bay laurel plant, an evergreen shrub that grows slowly in warm climates. The plants are grown for ornamental use and dried and used in cooking. The thick and leathery leaves are elongated with pointy ends. Most often, recipes call for dried bay leaves, which have a slightly stronger scent than fresh ones.
Fresh bay leaves are shiny green on top with a paler green on the underside. As the leaves dry, the color becomes uniform and muted. The flavor also intensifies. Fresh bay leaves are often much more expensive and do not last as long as dried bay leaves. 

Organic Dried Bay Leaf has a deliciously rich herbal aroma and a flavor that reminds a bit of oregano with traces of mint and yet is unique. One thing is for sure, the taste of bay laurel leaves can benefit a significant number of savory dishes. This herb is a staple of Mediterranean cuisine for a reason.

How to use

• Typically, chefs add bay leaves to the dish while it cooks and then remove the leaves before serving. While the bay leaf flavor may start out harsh with hints of menthol, it will mellow as it cooks. The end result is a subtle flavor that’s reminiscent of black tea, oregano, thyme, and more.
• While herbs like basil and cilantro often take center stage when incorporated into a dish, the bay leaf plays more of a supporting role. Taste a broth or braised meat that was made with a bay leaf and it is unlikely that this herb will be the prominent flavor. Still, bay leaves help create a well-rounded dish—a skill that can be one sign of a talented chef.