Description
Bay leaves whole – bay leaves come from the Laurus nobilis plant and are characterised by a particularly strong aroma and is an indispensable spice in many kitchens.
The leaves of the laurel are harvested during the growth cycle and then dried and ground. The dried shape of the bay leaves retain their full aroma and have a longer shelf life.
Laurel has a sweet balm aroma with hints of nutmeg and camphor as well as a cooling acidity. Bay leaves are crushed or ground just before use.
Laurel exude its aroma slowly, benefiting broths, soups, stews, sauces, marinades and pickles. Laurel also goes well with fish, green beans, chicken, chestnuts, lamb, lentils, rice, beef, tomatoes, game, citrus fruits.
Overall, the dried and ground bay leaves are a spice that not only enriches the taste of different dishes, but also allows a versatile use in the kitchen.
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