Bay leaves are aromatic, evergreen leaves that come from the bay laurel tree, native to the Mediterranean region. They have been used in cooking for centuries and are known for their distinct flavour and fragrance.

Bay leaves have a subtle, slightly bitter flavor and impart a warm, woody aroma to dishes. They are often used in soups, stews, and sauces, as well as marinades for meat and poultry. Bay leaves are also an essential ingredient in many spice blends, such as garam masala and bouquet garni.

When using bay leaves, it is important to remove them from the dish before serving, as they are tough if you have dried them out and can be a choking hazard.

Culinary Use

Bay leaves add depth and warmth to both traditional and modern recipes. Simply add one or two leaves to the dish while it cooks, then remove before serving.

10 Ways to Use Greenfields Bay Leaves:

1. Infuse into slow-cooked ragu or bolognese.

2. Add to dals and curries for aromatic richness.

3. Use in marinades for meat, fish, or poultry.

4. Enhance homemade stock, broth, or consommé.

5. Add to rice or pilaf while cooking.

6. Bring depth to casseroles, hotpots, or tagines.

7. Stir into white sauces for subtle flavour.

8. Infuse mulled wine with festive spices.

9. Use in pickling brines and chutneys.

10. Add to beans or lentils for Mediterranean flair.

Nutritional Information (per 100g approx.)