Bay leaves
Dried bay leaves (Laurus nobilis) for stews, lentils, beans, soups and sauces. Intense aroma that adds depth to any pot.
2.20€
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The aroma of tradition in your pot
- Intense, characteristic aroma that gives depth to foods.
- It enhances soups, legumes, sauces and cooked meats.
- It is used whole and removed before serving.
- It is also drunk as hot tea, alone or with cinnamon.
Why choose it?
- Dried leaves with natural aroma
- Classic herb of Greek tradition
- Ideal for soups, legumes & stews
- Also suitable for making herbal tea
Description
Bay leaves come from the Laurus nobilis tree and are one of the most classic aromatics in Greek cuisine.
They give foods an intense aroma and deep flavor, which is enhanced when boiling and slow cooking.
They are used in stews, lentils, beans, soups and sauces, and are also drunk as hot tea, often with cinnamon.
Since ancient times, the laurel has been the wreath of victors and poets.
Instructions for use
In cooking: used mainly in cooked dishes such as stews, soups, lentils, beans and pot roasts. Add 1–2 leaves at the beginning of cooking and remove before serving.
As tea: boil 1–2 bay leaves in water for 5–7 minutes, strain and serve hot, plain or with cinnamon and honey.
Additional information
Frequent questions
What are bay leaves?
These are the dried leaves of the Laurus nobilis plant, which are used as a spice in cooking and for tea.
How do I use them in cooking?;
Add 1–2 leaves at the beginning of cooking to stews, lentils, beans or soups, and remove them before serving.
How is bay leaf tea made?;
Boil 1–2 leaves in a cup of water for 5–7 minutes and strain. It goes well with a cinnamon stick and a little honey.
Are they suitable for everyone?;
In cooking, yes. For tea during pregnancy, breastfeeding, for children, or if you are taking medication, ask your doctor first.
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