Bay Leaves 8 g

For cooking purposes dried bay leaves are less bitter than fresh. They add an earthy flavour to dishes are best suited in slow cooked braised dishes, stocks, soups, stews, casseroles, meat loaves, terrines, and marinades.

Bouquet Garni is a small bundle or herbs and aromats tied in muslin cloth. They are placed in stocks, soups, or braised dishes to infuse flavour. This allows impurities to be easily removed whilst simmering. They usually contain bay leaves, thyme, peppercorns and parsley or basil stalks but you can any aromats .

French Onion Soup. Caramelise sliced onions and garlic, add bay leaf, thyme leaves, and stock. Simmer and season. Place in bowls with gruyere topped croutons. Grill until golden.

Confit (slowly braise in olive oil) carrot, celeriac, celery, parsnip with bay leaves, rosemary, white peppercorns, and sea salt.

Add to bolognaise, meat ragouts and casseroles.