- To release the flavour of bay leaves, tear or rip leaves before adding to cooking. Ensure leaves are ripped large enough to be removed. Remove the leaves before serving.
- Bay leaves are a great addition to slow cooker meals, as their flavour & strength increases with heat and time. Add bay leaves to slow cooker stews, soups, rice, or with meat.
- Boiling or steaming your meal with bay leaves can help enhance the food’s natural flavours.
- Club House Bay Leaves complement casseroles, stews, soups, marinades, sauces, stock and gravies.
- Mediterranean, French, Moroccan, and Turkish cuisines use Bay Leaves in spice blends such as bouquet garni and curry blends.
- 0 Calories
- 0g Total Fat
- 0g Saturated Fat
- 0g Trans Fat
- 0mg Cholesterol
- 0mg Sodium
- 0g Carbohydrates
- 0g Fiber
- 0g Sugar
- 0g Protein
About Bay Leaves
Bay Leaves are the leaves derived from the evergreen tree, Laurus nobilis. They are often used to add aromatic spicy flavour to in cooking liquids, making them perfect for soups, stews and braises.
Bay leaves are used in most cuisines, especially French, Mediterranean and Indian dishes.
Bay leaves are also a rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium, making them a healthful addition to cooking.
What do Bay Leaves Taste Like?
Bay leaves have a distinctively strong, aromatic spicy flavour. When added to cooking liquid, it tastes slightly minty, with hints of black pepper. Their aroma is slightly minty, like menthol and similar to oregano and thyme.
UPC Code (SIZE)