Bay leaf, also known as Bay Laurel (the only one edible which is widely used in our cooking), is one of the most frequently used herbs in French cuisine. It is one of the three components which form the bouquet garni (French for 'garnished bouquet', it is a bundle of herbs usually tied together with string and used to prepare soup, stock, and various stews. The bouquet is boiled with the other ingredients, and is removed prior to consumption), and it is also famous in Italian cooking (essential ingredient of the tomato sauce).
From a small living tree in the Mediterranean, reaching 2 to 6 meters tall, the bay laurel was very important both symbolically and literally in both ancient Greece and Rome. It was the practice to offer a wreath made of bay leaves to the winners and poets.
Bay leaves have many properties that are believed to be useful for treating high blood sugar levels, headaches, bacterial and fungal infections, and gastric ulcers.
How do we use bay leaves in our cooking?
- For the famous Italian tomato sauce, smash peeled tomatoes (available in cans) and add one bay leaf. You can also add a few pinches of oregano while cooking. Season with salt and pepper. Leave to simmer and remove bay leaf before serving.
- To accompany boiled fish (1 bay leaf per 200 grams of fish)
- To flavour pan fried potatoes with garlic
- Infuse bay leaves in hot water to aid digestion
For more recipes and instructions, check out Our Recipes and recipe4all.
Bon appétit!
If you would like more information or if you are interested in this product, please contact us at: herbsfromfrance@gmail.com
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