Bay leaves are actually the dried leaves of a small evergreen tree that appears more like a bush, called the Laurel plant. Bay leaves, when broken release the volatile oils, have a pungent, warm aroma with fresh camphor notes and a sharp, lingering astringency. The flavor is similarly pungent, sharp, bitter and persistent.
Commonly cultivated in Guatamela, Mexico, Greece, Spain, Italy and India.
Ingredients: Bay Leaf
Usage/Recipe Tips: Bay leaves are mostly associated with long, slow-cooking recipes and are considered to be indispensable in many different soups, stews, and casseroles.
Nutritional Information: Bay leaves are an excellent source of many vitamins and minerals, including vitamins A and vitamin C, and the minerals iron, manganese, copper and calcium, all antioxidant with free radical-scavenging abilities.