The sun-loving Bay trees are native to the southern Mediterranean region, where they’ve been a culinary staple, and a mythological subject, since antiquity. 

Their leathery, aromatic leaves add a balsamic, slightly spicy flavor to soups, stews, and marinades. Bay leaves make your legumes more digestible, so it’s no wonder they constitute an essential ingredient for cooking chickpeas and lentils. Rather than defining a recipe, they round it up, adding a backbone for other flavors to emerge. Our selection is particularly robust, so use them with caution. You only need one leaf for a stew of 4-6 people. Remove the leaves before serving, allowing just the essence to remain.

For more recipe inspiration, head to our Journal.