Bay Leaves time tested flavor and aroma pull together the various ingredients in roasts, stews, and tomato sauces to create a well-blended bouquet of flavors. They are peppery, bitter, grassy, and pungent with a menthol undertone.
Be careful not to keep these leaves (whole or pieces) in the prepared dish since their edges are sharp and can cut internally when ingested. Either use Bay Leaves whole while cooking, and then strain them out, or in crushed/ powder form.
Bay Leaves have been used to fight bacterial and fungal infections. They are also used as insecticides.
Usage:
Pickling, marinating and to flavor stews. Remember, always remove the Bay Leaf before serving. As a general rule 1-2 bay leaves are typical for a dish serving 6.
Ingredients:
Whole Bay Leaf.
