Not only Caesar crowned himself with a laurel wreath. The dark green leaf also gives many dishes an excellent flavor. However, since the laurel is one of the slow variety, braised dishes that give the spice enough time to share its aroma are particularly suitable. Game, pickled fish and marinades also benefit from the tart leaf.
Holy laurel! Yes, you heard right, in ancient times the laurel tree was actually considered sacred and dedicated to the god Apollo. Laurel was considered a symbol of wisdom and glory. The bay leaves originated in Asia Minor - today's Anatolia in Turkey. From there, the spice, like so many others, spread to the entire Mediterranean region and today it is impossible to imagine German kitchens without it. But be careful: There are many different varieties of laurel, but only the "Laurus nobilis" is edible. All other varieties are poisonous!
Bio spice bay leaves whole
We prefer dried: Our organic bay leaves belong to the herbs and spices that get a real upgrade in terms of taste through their drying. The dark green leaves still taste quite bitter directly after harvesting. Optimally dried, its flavor becomes milder without losing its pleasantly tart taste.
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- Bay leaves**
- Cork lid box
- Filling Weight
- Recommended for
- Fish dishes
- ** Aus kontrolliert biologischem Anbau
*May contain traces of cereals containing gluten, mustard and celery For further Informations on Ingredients, Mandatory information according to LMIV, etc