Bay Leaves

Dried bay leaves tend to have a slightly stronger, pleasant flavour and that flavour becomes more intense the longer it cooks.

Bay leaves are used in a variety of cuisines and are usually the dried version is usually used. The leaves are often used to flavour soups, stews, casseroles, pasta sauces and cream sauces. They are typically added to slow-cooking dishes and tend to enhance the flavour of whatever they are being used in, rather than adding their own distinct flavour.

Bay Leaves are good with beef, chicken, citrus fruits, fish, game, lamb, lentils, rice, tomatoes, white beans, soups and stews.

Bay Leaves work well in combination with allspice, garlic, juniper, marjoram, oregano, parsley, sage, savoury and thyme.

One to two bay leaves will typically be enough flavouring for most dishes (of around six servings.)