Laurel (Bay leaf)

Bay leaves, which come from the laurel tree, are one of the oldest herbs used in Greek cooking and known to Greeks since antiquity.

Laurel is added to soups, beans, pulses, and stews. Fresh leaves have very little flavor as this herb’s aroma develops during the drying process which lasts from four to six weeks.

Laurel is both slightly bitter and subtly sweet, with tones of thyme blossoms and oregano. For a more intense flavor, crush leaves before adding to the pot.

Although laurel is used mostly in savory dishes, it is also used in some areas to subtly flavor custards or rice pudding. Always remember to remove the bay before serving.

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