Also called ‘laurel,’ these luxuriously thick, smooth, dark green leaves were used to make crowns and wreaths for poets and heroes. A first-rate culinary herb that’s included in bouquet garni (i.e. the bundle of herbs usually tied together with string and mainly used to prepare slow-simmering dishes like soup stock, gravies and stews), bay leaf brings an aromatic woodsy note to your dishes. One or two leaves are usually adequate for flavoring family-sized portions and should be added early in the cooking process. Bay leaves remain stiff even after cooking so always remove them before serving.
Country of Origin: Turkey
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