Bay leaves come from the Laurus nobilis plant and are characterized by a particularly strong aroma and are an indispensable spice in many kitchens. The use of bay leaves has a long tradition and was mainly grown in the Mediterranean region. Bay leaves were already valued in ancient Greece and Rome. The bay plant grows best in sunny to partially shaded locations on well-drained soil. The leaves of the bay are harvested during the growth cycle and then dried. The dried form of the bay leaves retain their full aroma and have a longer shelf life. Ground bay leaves simplify dosing. Bay leaves have a sweet balsamic aroma with hints of nutmeg and camphor as well as a cooling acidity.
Application of bay leaves
Bay leaves are indispensable in Mediterranean cuisine. The ground bay leaves can be added to a braised dish made from meat, vegetables and red wine to intensify the flavour of the dish. Bay leaves release their aroma slowly, which means that ground bay leaves are ideal for soups, sauerbraten or fish dishes. Delicious marinades also get that certain something extra from the addition of ground bay leaves. Too much bay leaves in dishes can lead to a bitter and too strong taste. Overall, whole and dried bay leaves are a spice that not only enriches the taste of different dishes, but also allows for a versatile use in the kitchen. From hearty stews to sophisticated sauces - bay leaves can enrich culinary creativity.
Storage:
Ground bay leaves should be stored in a cool, dry and ideally airtight place to retain their intense aroma for a particularly long time.
