Bay Leaf Whole

Bay Leaf Whole

[ 443 ]
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per 1/4 Pound
Quantity:  
$2.80 
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per Pound
Quantity:  
$7.00 

Wreaths of whole bay leaves were worn by ancient Greek scholars, a symbol still associated with higher learning today. Added to soups and stews, dried bay leaf lends a peppery taste with notes somewhere between oregano and marjoram.

kosher certificate information

a.
quick look

information at a glance
approximate cups to one pound50
originturkey
active compoundscineole (up to 45%), myrcene, eugenol, lauric acid, linalool, geraniol and terpineol
plant part usedleaf
processingcut & sifted
why buy dried bay leaf?Full flavor of bay leaf develops after leaves are dried.

b.
buying & keeping

general guidelines and tips
storage tipsStore in a sealed container away from direct heat, light and moisture.
appearance & aromaMedium green in color with a slightly peppery aroma.
good vs badWhole bay leaf retains flavor for several years, although color may fade.

c.
uses

try something new
cosmeticUse in infused oils and vinegars for hair and skin.
decorativeCombine with pine cones, juniper, allspice berries and other plant materials as potpourri.
culinaryAdd to soups, stews, braised meats, fish and vegetable dishes.
householdDeters mice, moths and some insects.
aromaticMay be burned as incense. Certain aromatic compounds are isolated from the herb for use in cough medicine, mouthwash and perfumes.
safetyBay leaf edges are sharp and should be removed after cooking.

some recommendations

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[ oregano, greek ]
oregano, greek

Bay blends with oregano in Mediterranean-style sauces, stews and braised foods.

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[ turmeric root powder ]
turmeric root powder

Turmeric and bay are co-components of many Indian and Asian dishes.

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d.
flavor profile

bay leaf

Bay has a mild but warm flavor, like a cross between oregano and clove.


culinary companions

Adds depth to roasted and braised foods, bean dishes and adobo recipes.

f.
what else you should know

bay leaf

To the ancient Greeks, bay laurel represented great athletic and literary achievement and was either worn about the head in a wreath or was presented in a ceremony of recognition. The herb was also associated with enhancing memory, so Greek students often wore strands of bay leaves around their heads to help recall information during exams.

Bay laurel is a widely used herb throughout the world, but is most commonly found in Indian, Greek, Asian and Middle Eastern cuisines. It is an ingredient in the Indian spice mix garam masala and the French bouquet garni. In Thailand, where it is known as bai kra wan, bay is paired with turmeric, cardamom, star anise, cashews and coconut milk to make Massaman curry.



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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.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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