An aromatic dried leaf of the bay tree, used in many regional types of cuisine from around the world. Bay leaves are added early in the cooking process to soups, stews, ragus and tomato-based sauces. Bay leaves should be added whole to your dish, and be removed before serving.
Bay leaf adds a gentle warmth and depth of flavour to recipes and works particularly well with thyme, oregano and other, more woody herbs. These versatile leaves also form a key ingredient of a bouquet garni, a mixture of bay leaves, parsley, thyme and peppercorns, tied in a bag and used to infuse a variety of classic French dishes.
Product of Australia