Bay Leaves

Bay Leaves originate from Asia Minor. From the laurel family, the bay leaf has many uses both in cooking and medicine where it can be used to rub in to rheumatic joints, so popping a bay leaf into your casseroles may have lots of good results!

Bay leaves have a warm and aromatic flavour, are warm and slightly minty in aroma and are bright green in colour, ideally used with poultry, meat, seafood, casseroles, soups, tomato and bechemel sauces. Basic to much Mediterranean & French cooking, in Ireland Bay Leaves are used mostly as a bouquet garni, in stews and for adding flavour to the milk in white or cream sauces. Bay Leaves add a pungent flavour to grilled or barbecued kebabs. Push one or two leaves on to each skewer between the chunks of meat.

Did you know…?

Bay Leaves are added to pickled foods and used in sweet dishes like custard and creams. In ancient Rome and Greece, Bay Leaves were used to make the crowns of laurel worn by the victors in sport or other contests.