Bay Leaves

Dried bay leaves are better suited for cooking purposes (than fresh) as they are less bitter. They add a clean & intense earthy flavour to dishes are best suited in slow cooked braised dishes, stocks, soups, stews, casseroles, meat loaves & terrines. Crushed bay leaves impart more fragrance than whole leaves. When using crushed bay leaves tie in muslin cloth so they can be easily removed at the end of the cooking process. Bay Leaves are a key ingredient of Bouquet Garni.