Description
Also referred to as laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. The two main varieties of bay leaf are Turkish (which has 1- to 2-inch-long oval leaves) and Californian (with narrow 2- to 3-inch-long leaves). The Turkish bay leaves have a subtler flavor than do the California variety.Is an aromatic evergreen tree or large shrub with green, glossy leaves, native to the Mediterranean region. The fresh leaves are very mild and don’t develop their full flavor until several weeks after picking and drying. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves must be got rid of from the cooked food before eating.
Bay leaves will also be crushed or ground before cooking. Ground bay laurel is also substituted for whole leaves, and does not wish to be got rid of, but it’s much stronger. The leaves are incessantly used to flavor soups, stews, braises and p?t?s in Mediterranean cuisine.
ORIGIN: Also known as laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean.
PROCESS: The fresh leaves are very mild and don’t develop their full flavor until several weeks after picking and drying.
FLAVOR: Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.
USE: Bay leaves will also be crushed or ground before cooking. Ground bay laurel is also substituted for whole leaves, and does not wish to be got rid of, but it’s much stronger. The leaves are incessantly used to flavor soups, stews, braises and p?t?s in Mediterranean cuisine.
Reviews
There are no reviews yet.