The bay tree is native to the Mediterranean region and Asia Minor. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying. Bay Leaves are robust, strongly aromatic with a woody, astringent flavor and a pleasant, slightly minty aroma.
| Usage | Used in soups, stews, braises, pates and in soup stock. Also used in long-simmering sauces and slow cooker recipes. Add to liquid when steaming or poaching fish or shellfish. Use in marinades for chicken, beef, lamb and veal.. |
| Tips and Techniques | Flavor increases upon standing so remove Bay Leaves from food when cooking is completed |