OVERVIEW:
Bay Leaves time tested flavor and aroma lends a peppery taste with notes somewhere between oregano and marjoram. Whole bay leaves can be used with almost everything from meat and fish dishes to pasta and sweet dishes. Dried bay leaves with parsley, sage, celery, and thyme added to roasts, stews, soups and tomato sauces create a well-blended bouquet of flavors known as Bouquet Garni.
Whole or crumbled bay leaves release their flavor during slow cooking. Its dried leaves are brewed into an herbal tea. Bay leaf contains many important plant-derived chemical compounds, minerals, and vitamins that are essential for optimum health. It has astringent, diuretic, and appetite stimulant properties.
LATIN:
Laurus nobilis
ORIGIN:
Turkey
CULTIVATION:
Organic
PARTS USED:
Dried Leaf / Whole
CATEGORY:
Culinary and Medicinal Herb
TISANE "HERBAL" TEA BREW TIMES:
Ground tisane teas and tea bags - Steep 2 to 5 minutes
Loose leaf tisane teas - Steep 3-5 minutes
Root and seed-based tisane teas - Steep 6-8 minutes
*Steep in newly boiling water (212ºF) to best release the health benefits.
WHAT'S COOKING:
Bay Leaf Creme Brulee
Bay Leaf Mashed Potatoes
Brothy Seafood Chowder
Pasta e Fagioli
Bay Leaf Whole
Specific: No known precautions.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
