Taste and Aroma
Bay leaves are pungent and have a sharp, bitter taste. The fragrance of dried bay leaves is herbal, slightly floral, and somewhat similar to oregano and thyme.
Quick Kitchen Tips
Store dried bay leaves in cool, dark, dry place. Keep tightly closed when not in use.
Dried bay leaves can be stored in an airtight container for up to two years, but to ensure the best flavor and aroma, replacing after one year is recommended. Freezing is not recommended.
One dried bay leaf = two fresh bay leaves
One bay leaf = ¼ teaspoon crushed thyme if you don’t have bay on hand
How to use when cooking:
Fresh bay leaves have a really strong flavor and they need to be removed in an early stage of cooking process. Dried bay leaves, on the other hand, have a more subtle flavor. So if you are cooking with dried bay leaves you can leave them in during cooking and retrieve them just before serving a dish.
Dishes it Works Best With
in seasoning for veal, beef, lamb, pork
as seasoning for chicken
Stocks & "All-rounder” Sauces
for bechamel sauce
Soups and Stews
as seasoning for soups and stews
Pour the milk into a small saucepan. Add the onion, cloves and the bay leaves and slowly bring it to boil. Turn off the heat and leave the simmering mixture for 20 minutes.In the meantime use another saucepan to melt the butter and carefully add the flour while stirring continuously to avoid lumps. The butter and flour will form a slightly thick paste. Continue cooking the paste for about two minutes.
Remove the onion and the bay leaves from the milk. Pour it slowly and under constant stirring into the paste. Cook the sauce while still stirring for another 5-10 minutes until it has thickened. Eventually add salt and pepper to taste.
What other Herbs and Spices to Mix With?
Cloves, Black Pepper, Garlic, Green pepper, White Pepper, Rosemary, Thyme, Parsley
Learn more about other spices
Choose different spice