Bay Leaf Herb - Laurus Nobilis
Bay leaf is one of the ingredients of the famous bouquet garni chefs speak of. The basic grouping is fresh sprigs of bay leaf, thyme and chervil tied together and dropped into the pot. This however can be amended to add parsley, celery, thyme or basil. Fresh bay leaf is much stronger than dried, so keep this in mind when using it in recipes. When harvesting fresh bay use the older leaves first, which will have more flavor.
Harvest as needed year round. Add a bay leaf to stews, soups, stock, fruit syrups, tomato sauces, marinades and desserts such as custards. Break or snip the leaf in two, and remove before serving.
You can also use bay when poaching fish and cooking rice or other grains.
DECORATIVE POT NOT INCLUDED
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