Bay leaves handpicked

Bay leaves handpicked (whole)

The true laurel plant comes from the Near East and has quickly spread throughout the Mediterranean region, including Northwest America today. The plant needs a mild climate. The aroma is spicy and somewhat bitter and very distinctive. is very popular in France, Italy, Turkey and Germany. Bay leaves are suitable for pickling in oil or vinegar/wine pickles (sauerbraten), for stewing in ragouts, for roast game, as well as dark sauces and soups. Bay leaves are heat-resistant and only release their aroma slowly away. You can therefore also cook them in liquid for several hours. The leaves are not suitable for consumption. They should be dosed carefully, as they add an intense flavor to the dish.