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Bay leaves

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Did You Know?
The bay tree grows wild and the leaves are harvested by cutting the branches and drying them in the shade. In ancient Greece and Rome the branches were used as wreaths to crown the victors in battle, sport and the arts. We still use the term poet laureate. The word baccalaureate means laurel berries and signifies the sucessful completion of one's studies.


Bay Leaves should be large and whole with clean unblemished leaves of a good green colour. Eugenol is the principal flavour – giving volatile oil.

Crush into marinades for grilled or barbecued meat and poultry. Stir into Bolognese sauce during cooking. Cook rice and other milk puddings with a Bay Leaf for added flavour. Add whole Bay Leaves to soups, stews, casseroles, stock and gravy whilst simmering, for extra flavour. The strength and flavour of Bay increases with cooking time. Recipes Creamy Rice Pudding Ginger & Honey Glazed Gammon Lamb Casserole

Energy per 100g: 313 KCal
Protein per 100g: 7.6 g
Carbohydrates per 100g: 48.6 g
Fat per 100g: 8.4 g

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Recipes Using Bay leaves