From the Delphic priestesses to the legends of Ulysses, the noble dáphne has often monopolized the interest of Greece’s mythological past but gods and oracles apart, this fragrant evergreen has also served as a cookery staple since antiquity. Beautiful and bright green, our bay leaves come from a small farm facing the Ionian Sea, where trees grow in an idyllic setting pretty similar to the one where god Apollo fell in love with the nymph Daphne!
Soups, sauces, stews and slow cooking: whatever fits in a large warm pot, loves bay leaves. An essential seasoning for lentils, bay leaves lend a subtle, balsamic taste to legume soups. Add a leaf in boiling water to season your pasta or try to crush a couple leaves with coarse salt and whole pepper using a mortar and pestle. This homemade spice mix is great for seasoning your roasts.
Two options that you can make ahead and enjoy all summer long.June 15, 2016
We used our bay leaves, mint, and fennel seeds to make this dish.November 18, 2014
This marjoram meatball recipe is a summer alternative to a Greek dish called Giouvarlakia.March 14, 2014