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Bay Leaves (Whole)

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    ORIGIN: Also called laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean.

    PROCESS: The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

    FLAVOR: Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.

    USE: Bay leaves can also be crushed or ground before cooking. Ground bay laurel may be substituted for whole leaves, and does not need to be removed, but it is much stronger. The leaves are often used to flavor soups, stews, braises and pastas in Mediterranean cuisine.

    PREMIUM QUALITY: Packed in our SQF-certified facility in the USA, these leaves are all-natural, non-GMO, kosher and gluten-free.