Bay Leaf (Laurel)

Laurus nobilis

Taste and flavour

Dried bay leaf does not lose its flavour, on the contrary! When it changes, its aroma becomes softer and more harmonised. Fresh bay leaf is somewhat bitter, but dried isn’t. When it is dried, bay leaf gets an even stronger scent. Bay leaf is a refined spice. The ancient Romans crowned their heroes with wreaths interwoven with bay leaves
Like all aromatic plants, the bay leaf contains essential oils. Dried bay leaves keep that delicious aroma. It is best released when the leaves are slightly warmed up in the liquid.

Advice for use

– Slightly cut the edge of the leaf before adding it to the dish. In this way, the leaf will optimally release its aroma.
– To fully develop its flavour, bay leaf requires fluid and warmth. It is ideal for seasoning dishes that should be cooked for a longer time, such as broths, sauces, roast meat, stews and soups. It is ideal for marinades as well.
– Add one or two bay leaves to the water for cooking potatoes, rice or pasta.
– Cooking temperature: bay leaf tolerates cooking well. If it burns, it becomes bitter. For stewed dishes: when frying meat, onions or vegetables, do not add bay leaf at the beginning, only with the cooking fluid (soup, broth, marinade, wine).

Origin and history

The laurel bush originates from Asia Minor. It has been renowned since the time of ancient Greece as a plant for cultivation and had a significant role in Greek mythology. The laurel family includes 2000 different bushes, such as evergreen cherry laurel or cinnamon.

Good to know

It can be used with: bay leaf goes well with garlic, caraway, red pepper, pepper, nutmeg, orange peel, vanilla, cinnamon, lemon zest.