10 g Whole bay leaves

A symbol of glory and honour, the laurel wreath was historically placed on victorious leaders and emperors' heads. Bay is a commonly used spice in all European kitchens.

For cooking, it is best to use dried leaves, as they are more aromatic and less bitter than fresh bay leaves. To fully release their flavour, the leaves should be crushed or chopped and added to the dish at the beginning of cooking, allowing them to develop their full taste.

Bay goes well with:

• Meat and game dishes
• Broths, soups, sauces
• Red cabbage and of course sauerkraut
• It is part of the "bouquet garni" (classically: 3 to 4 sprigs of parsley or chervil, some thyme sprigs, a bay leaf and optionally some celery leaves).

Extensions:

• Tomatoes - basil
• Poultry - marjoram or tarragon
• Lamb - rosemary

Best before: 06.02.2027
Delivery: Bay leaves - without samples, without decoration