Bay Leaves

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The sweetly aromatic Bay Leaf is one of the master herbs, adding a richness and depth of flavour.
Fresh Bay Leaves are mild and develop their flavour when dried.

Suggested Uses

Delicious in casseroles, soups, sauces, game and meat.

Ideal for slow cooked dishes where the long cooking time draws out the full flavour, then simply remove and discard before serving.

Add flavour to b├ęchamel sauce, along with a pinch of nutmeg.

Add depth to home made stocks.

Bay Leaf is versatile in savoury dishes, but also adds aroma and depth to rice puddings and sweet mulled wine.

The Variety

Hand-selected dried whole leaves from Laurus nobilis. The use of bay leaves for flavouring dates back to ancient Greece, and widely used in European and Mediterranean cuisine.

For Your Appreciation

Add whole to the dish early in cooking and remove before serving, or crush the leaves finely and add to the dish before serving for fragrance.

Bay leaves are not the star of a dish, but add a beautiful depth of flavour as well as aroma.

Featured Recipe

I want all New Zealanders to discover the natural, healthy way to add taste and flavour to food.

- Mrs. Rogers -