Culinary Notes: Bay Leaves- There are many different types of plants whose leaves are referred to as bay leaves, but the true bay leaf is scientifically known as Laurus nobilis, and this is the nutrient-rich variety. Added whole into dishes to impart their savoury, aromatic, herby flavour, and removed just before serving, these this wonderful herb adds a delicious flavour to so many dishes. They an essential herb in Bouquet garni along with thyme, marjoram, and parsley. There are two culinary types of bay leaves; Turkish and Californian. The Turkish has a more subtle flavour than the Californian variety and is more commonly grown and used in Australia. Only one or two leaves are needed to enhance a whole roast, a pot of soup, or stew. Dried leaves are less bitter than fresh & have a sharp pungent aroma.
Health benefits: Bay leaves are a good source of vitamins and minerals. They have mild diuretic qualities and are used to improve digestion. It is rich in vitamin A, vitamin C, iron and manganese.
Ingredients: 100% dried whole Bay Leaves
Country of origin: Grown in Turkey, Packed in Australia
Other names or spelling: Bay Laurel, Poet Laurel, Roman Laurel, Sweet Laurel, Wreath Laurel, Defne Agaci, Laurus nobilis
How to use:
- Add 1-2 bay leaves whole while cooking and remove before the dish is served
- Use to cook stews, soups, stocks, and marinades, as well as a variety of other dishes
- Dried bay leaves can be used 1:1 for fresh making them super-convenient when you don't have a bay tree on-hand
Recipe/product links: Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions Bombay Beef Madras Curry