Bay leaves

Description

The aromatic, evergreen bay laurel tree or shrub grows in the Mediterranean region, and its leaves are smooth and shiny. Bay leaves are added to soups, stews, meat, fish, or vegetable dishes, where they give the food a distinct flavor and aroma. Mostly, the leaves are used whole. Unless intended as a garnish, they are removed from the dish before eating because even when cooked, they have sharp edges. You can also use crushed leaves in soups and broths. This spice is also an ingredient in the Bloody Mary cocktail.

USAGE: Bay leaves are suitable for beef, lamb, pork, and liver dishes, and are also used in soups and marinades (especially vinegar marinades), various sauces, vegetable canning, mushroom dishes, and fish canning. Bay leaves pair well with black and green peppercorns, rosemary, basil, garlic, oregano, paprika, pink peppercorns, sage, and thyme. They perfectly enrich most vegetable dishes and pasta dishes containing fresh or sun-dried tomatoes.

MANASGARŠAS.LV RECOMMENDATION: Try making a marinade for roast lamb – finely crush bay leaves, green peppercorns, allspice, garlic (fresh or dried) and mix with dried rosemary, paprika, and tomato powder, then add salt and oil. Rub the lamb with this mixture and leave for 2-3 hours.