stocks

Bay Leaves

Bay leaves are commonly used to impart flavour to soups, sauces, stews and stocks for seafood, meat and poultry.

Suggested use:

Ratatouille, Bolognese sauce, vegetable soup, biryani, beef stew, Indian curries, lamb tagine and seafood chowder are just some of the dishes from around the world that benefit from the addition of one or two bay leaves. Remember to remove the leaves before serving.

Ingredients:

Organic Bay Leaves