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Bay Leaves  Lauris nobilis

Used in many savory dishes, these dried, smooth, oblong leaves are deep green on the upper surface and paler beneath.  The flavor is sweet and herbaceous with a delicate floral spice note. Bay is used to give a foundation to marinades and pickled foods, as well as slow cooked dishes such as soups, stocks, stews and braised meats. The olive-green leaves are usually found dried, typically whole and are removed after cooking and before service.

Name   Origin  Type of Plant  General Uses Use in or with Market Form

Bay (Laurel) 

Rome, Southern Europe

Perennial evergreen shrub or tree  

Flavoring leaf usually removed before serving: herb bouquet, perfumes.  An important part of bouquet garni. 

 Stews, sauces, savory dishes, marinades

whole leaf, fresh or dried

In the past  a few bay leaves were placed in the rice bin to give a delicate flavor and ward off the weevils

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