These dried Bay leaves from Laurus Nobilis, the Mediterranean Laurel, are extremely aromatic and impart a wonderful, distinctive woody, smokey flavour to soups, casseroles, stews, curries and sauces.
For centuries Bay leaves have found a wide range of uses in many dishes from Mediterranean and Asian cuisine. They don’t like to relinquish their flavour easily and are therefore particularly favoured in slow-cooked dishes. The longer, the better.
These wild Bay leaves from Sicily are harvested in the hot summer months when they are bursting with fragrant aroma. They are slowly dried in open shade (they lose essential oils in direct sunlight) then broken into ideal size and sealed into these elegant jars. Dried Bay leaves preserve all the fragrance of fresh so make a particularly good substitute.
|HOW TO USE – SUGGESTIONS
These dried Bay leaves are a must for any kind of soup, casserole or stew.Marinades burst into life with bay and they also add a lovely flavour to pasta sauces and white, creamy sauces too.Try them in pate tooMany classic French dishes enjoy the Mediterranean Bay leaf treatment and it is used in the preparation of Garam Massala and used to temper curries.A classic Italian dish is Pork fillet with Bay leaves and wild Fennel seeds. Filleto di maiale con alloro e semi di finocchietto selvatico.
Try it as part of the marinade for vegetables in oil – in particular mushrooms, aubergines or artichokes in oil.
Bay leaf works well in conjunction with other herbs and spices. Try with wild fennel as in the above dish.
It’s also makes a nice warming medicinal infusion.
100% Mediterranean Bay Leaves
Long life product. Store in a cool, dry place.