Bay Leaves / 月桂葉


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Minimum order of 10 grams

(price is per gram)


A bay leaf is a fragrant leaf from a laurel tree that is used as an herb. Bay leaves can be used fresh or dried; dried bay leaves tend to have a slightly stronger flavour.

Bay leaves can be used in many types of cuisines. Most often, recipes call for dried bay leaves. While the flavour results of fresh vs. dried bay leaves are not that different, fresh bay leaves are often much more expensive and do not last as long as dried bay leaves. 

Bay leaves are not generally eaten but are rather simmered in a sauce or included in a braising liquid, and then removed before serving. A bay leaf is sometimes ground into a powder and used almost like a spice.

In addition to simmering them in soups and stews, bay leaves are great for stuffing into the cavity of a chicken before roasting it, and they can be added to the liquid for cooking rice.

Cooking Notes

Flavour: Red Wine, Thyme, Basil
Usage: Add at the very beginning of cooking to release a warm, aromatic flavour. Must be cooked for at least 20-30 minutes for best effect

Technical Notes
Origin: Turkey
Quality: Natural Green Leaves, Hps