Description
Fresh bay leaves are typically used to flavor soups, broths, sauces, stews, roasted meats, fish, and vegetables. Due to their strong and distinctive aroma, bay leaves are a key ingredient in traditional dishes such as ragù and many slow-cooked preparations, where the leaves are added at the beginning of cooking to gradually release their essential oils. Fresh bay leaves have a more delicate fragrance compared to dried ones, and to maximize their aroma, the leaves can be lightly crushed before use.
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