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.
Bay Leaves complement casseroles, stews, soups, sauces, stock, gravy, minced beef and milk puddings.
Add extra flavour to stews, casseroles and gravy by simmering with a torn Bay Leaf.
Bay Leaves add extra flavour to Italian Bolognese sauce and other minced meat dishes.
The strength and flavour of Bay increases with cooking time.