Most commonly, the aromatic leaves are added whole to Italian pasta sauces. They are typically removed from dishes before serving, unless used as a simple garnish Whole bay leaves are used almost exclusively as flavour agents during the food preparation stage.
It is common in Portuguese cuisine to place branches and leaves from the Bay Leaf tree on the coals when cooking meat. This adds to the flavour of meat.
The leaves are used in soups, stews, meat, seafood, vegetable dishes, and sauces. The leaves also flavour many classic French dishes. The leaves are most often used whole and removed before serving (they can be abrasive in the digestive tract).
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