Bay leaf..is not just a dining hazard (remove before you serve your dish, please!), it is highly aromatic with sharp flavour notes of clove, wood and eucalyptus. We feel calm and full of love when tasting bay leaf as we've had so many hearty family meals flavoured by this.
The flavour intensifies in dried bay leaves and there's more floral notes, not unlike Oregano. It is often mixed with herbs like thyme, celery, basil and sage to flavour main meals. In the ancient times, it was also used in herbal medicine.
Good for meats, sauces, curries, soups and other hearty and slow-cooked dishes. Spices up most proteins (especially popular with steak and seafood, and common in French, Indian, Turkish, Asian, Italian, Greek, and Mediterranean dishes).
- Store in air tight container in fridge, but use quickly.
- Freeze: You may place them in a sealed freezer bag or container. Then place this in the coldest part of your freezer, up to three months.
- Dried: When bay leaves are dried, they can be stored and used for up to a year. Dry your bay leaves to intensify the flavours by picking and separating. then leaving in a well ventilated, warm and dry area until all the moisture has evaporated. Store it in airtight jar up to one year (if you snap a leaf and it doesn't smell fragrant, then toss them out).
Did you know? Bay leaves are also used in herbal remedies, to soothe inflammation and it has also been effective in keeping out weevils and other pests.