Bay Leaves


Dried bay leaves are most commonly used in stocks, soups and stews because they release their flavour so slowly. One bay leaf should be used for every two people – too many leaves will give too strong a flavour. Stale leaves have no flavour at all, so if your bay leaves have been sitting in the cupboard for a more than a year it’s time to replace them. Always remove the leaves from your dish before serving. Any leaves that are brittle and totally dry should be replaced – fresh bay leaves should be flexible and when snapped in half should release a eucalyptus-like scent.

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