Bay LeavesA subtle savoury taste
Did you know?
Bay Leaves hail from the Mediterranean in and around Turkey. As members of the laurel family, the leaves used to make wreaths for Olympic champions in the days before gold medals. Why laurel leaves?
This story begins with Apollo’s pursuit of the beautiful nymph Daphne. She did not love Apollo and so pleaded with her father, the rivergod, Peneus, to turn her into a tree. According to the myth, he turned her into a Bay tree. Apollo decided that since he could not have his beloved Daphne as his wife, he would instead decorate himself with Bay sprigs made from her branches.
Our beautiful Bay trees have glossy, evergreen leaves. These leaves have been treasured for centuries for their aromatic sweetness and are picked and added straight into soups or stews to add a delicious and deeper flavour.
The Bay tree’s pale yellow flowers, which blossom in spring, are wonderful for wildlife and especially loved by our bees and butterflies.
Bay leaves are great for…
Think of Bay Leaves like a spice more than a herb!
Use to flavour soups, sauces, stews, braises, and pates. Bay Leaves are also great with rice dishes like biryani and as ingredient for garam masala.
Pairs well with…
- Red meat
Use whole fresh leaves during cooking or pickling and remember to remove before serving!
Take care of your Bay Leaves
Keep your pre-cut pack of fresh Bay Leaves in the fridge or in a dark place in your pantry as Bay Leaves are still good to use even dry.
Bay Leaves are exceptionally rich in vitamins as well as copper, potassium, calcium, magnesium, zinc, iron, selenium and manganese.
They also contain essential phytochemicals and volatile oils.
Bay Leaves contain many important plant-derived chemical compounds, minerals, and vitamins that are essential for optimum health.
This herb has many volatile active components that are known to have been antiseptic, antioxidant, digestive, and thought to have anti-cancer properties.