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Bay Leaves
 Description
Bay Leaves (Laurus nobilis) have an astringent,
spicy flavour similar to freshly ground pepper but without the heat.
Dried Bay Leaves have a more intense and less bitter flavour than fresh.
To release the volatile oils encapsulated in the
dried leaf, tear or break the leaves before adding to your cooking.
Remove before serving. For decoration leave whole.
Did you know?
The bay tree grows wild and the leaves are
harvested by cutting the branches and drying them in the shade. In
ancient Greece and Rome the branches were used as wreaths to crown the
victors in battle, sport and the arts. We still use the term poet
laureate. The word baccalaureate means laurel berries and signifies the
sucessful completion of one's studies.
Quality
Good quality Bay Leaves should be large and whole
with clean unblemished leaves of a good green colour. Eugenol is the
principal flavour - giving volatile oil.
Usage
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Bay
Leaves complement casseroles, stews, soups, sauces, stock, gravy, minced
beef and milk puddings.
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Add
extra flavour to stews, casseroles and gravy by simmering with a torn
Bay Leaf.
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Bay
Leaves add extra flavour to Italian Bolognese sauce and other minced
meat dishes.
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The
strength and flavour of Bay increases with cooking time.
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