Laurel, Bay Leaf

Laurus nobilis

Laurel leaves are used fresh and dried. The leaves are suitable for all dishes that are acidic: sauerkraut, broth, beets, cucumbers and herring. They also fit well with hearty dishes like braised beef, venison, potato dishes, stews and casseroles. They are very versatile, especially when used in Mediterranean cuisine.

Originally, the laurel tree came from Asia Minor (Cyprus, Turkey). Today it has spread to the whole of the Mediterranean from Spain to Turkey and Morocco.

see Anne Iburg "Dumont little spice encyclopedia", Eggolsheim, Dörfler Verlag GmbH

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