While laurel was a symbol of wisdom among the Romans and Greeks, it has established itself over the centuries. Now he has regularly found in the form of soups and stews there.

The bay leaf has a spicy and slightly fruity flavor with spicy and tart notes as well as menthol nuances.

Tips & Preparation:
Since the bay leaf releases its flavor slowly, it is particularly suitable for soups, stews or casseroles. It is especially tasty with lamb, beef or venison. It also blends well with beans, lentils and tomatoes and can be used in rice puddings and fruit compotes. Tip: the leaves can be chopped or cooked whole with the food. Whole bay leaves are best removed before serving.