Culinary Notes :
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
- 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
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.
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Other names or spelling: Bay Laurel, Poet’s Laurel, Roman Laurel, Sweet Laurel, Wreath Laurel, Defne Agaci, Laurus nobilis