Healthy Food Database
Bay leaves are gathered from a densely foliaged evergreen tree of the laurel family. There are many poisonous varieties of laurel tree and the true bay laurel is the only variety that is suitable for cooking. Bay leaves have a pleasing camphor-like aroma and pungent taste.
Category: Herb
In Season:
all year
To Buy:
Buy whole, dried leaves or ground leaves in small quantities to retain freshness.
To Store:
In a dry, airtight bottle or plastic bag in a cool cupboard.
Tips & Tricks:
Bay leaves, along with thyme, marjoram and parsley, constitute a traditional bouquet garni.
Cooking Tips:
1 or 2 dried leaves are sufficient to add flavour to soups, stews and casseroles.
Nutrition per 1 Unit:
Amines:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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