About Laurel (Bay) Leaves Organic
The laurel tree is native to the eastern Mediterranean, but has long been cultivated in northern Europe and Americas. Turkey supplies more than 90% of the world market. It was a sacred tree in ancient years, the tree of ceremonies and wreaths. In Greek mythology, Pythia, Apollo’s priestess, who foretold the will of the Gods, chewed laurel leaves. Romans crowned the winner at games with laurel garlands. Fresh or dried laurel leaves are used in cooking for their distinctive flavor and fragrance. Besides it’s culinary uses has popular medicinal properties; it is considered to be eupeptic, antirheumatic and against arthritis deformans.
Storage and shelf life
Store the dried laurel leaves in a cool, dry, airtight container, away from the heat and sunlight. You can also store the sealed dried laurel leaves in the freezer, which will help the bay leaf retain its flavor and floral potency.
Dried Laurel leaves, when properly stored, will last up to 1 years before start losing their aroma. If they turn yellow or brown, it means that they are stale and have no flavor.
Shipping and delivery
The product is available for delivery and pick up from our store in de Pijp.
The product is delivered in recycled paper bags.
Nutricional information
Ingredients: Dried laurel leaves
Allergens: No known allergens.
How to use
Our dried laurel should be added at the beginning of cooking as the longer they simmer, the more time they have to release flavor and allow it to infuse the dish. It adds an excellent flavor to soups, tomato juice, stews and simmered fish in the oven, chickpeas in the oven and more. While it doesn’t not add overwhelming and distinct flavors to any dish, it can be thought of as a “supporting actor,” in that they help coax out other flavors and spices in whatever dish you are making. They also add subtle notes of flavor to rice if they are dropped into the water or stock while cooking. It’s integral part of one of the five mother sauces of classical cuisine; béchamel and the classical herb mixture.
Two laurel leaves will flavor a dish for 4-6 people. One bay leaf to 3 tablespoons oil is a good ratio for most dishes.
Laurel leaves are also placed in the jars with dried fruit to ward off various insects.
Flavor Pairings
Apples, Beef, chicken, game, lamb, fish, chestnuts, chocolate, citrus fruits, beans, lentils, rice, tomatoes.
