Bay Leaf, whole

$3.59

Size

1 Ounce

$3.59

Wreaths of whole bay leaves were worn by ancient Greek scholars, a symbol still associated with higher learning today. Added to soups and stews, dried bay leaf lends a peppery taste with notes somewhere between oregano and marjoram.

Origin: Turkey

Recipe to try

Bay-Scented Lemon White Beans with Bay Leaf, whole

Serves: 4

Ingredients

1 whole leaf Bay Leaf, whole
1 tablespoon Arbequina Extra Virgin Olive Oil
1 diced onion
1 cup diced carrot
1 cup diced celery
2 cans (15 oz each) white beans, drained
3 cups vegetable broth
1 tablespoon lemon juice

Method

Put the bay leaf or herb blend in a securely closed spice bag so all leaf fragments can be removed.
Soften the onion, carrot and celery in olive oil for 8 minutes. Add the beans or lentils, broth and spice bag.
Simmer gently until the vegetables and legumes are tender: about 15 minutes for canned beans or 25–35 minutes for dry lentils. Add water if needed.
Remove the entire spice bag before serving. Stir in the lemon juice. Do not eat bay leaf fragments.

Flavor profile and pairings

Flavor: woody, gently floral herb aroma.

Try it with: soups, beans, braises and rice; remove whole leaves before serving.