Bay leaves have dark firm pointy leaf that gives a mild sweet flavour to many dishes including; spaghetti bolognaise, tomato and bechamel sauces, curries, soups, stews and even in the water when boiling corned meat.
Just remember to remove the leaf before serving!
The leaves can be used fresh or dried. Drying can be achieved by placing the leaves in an open jar in a cool dark, dry place (like the pantry) for a week or so. Then it can be ground into powder or used whole. They don't look as bright and glossy when dried more of a khaki colour.
Always wash leaves before using, freezing or drying.
Leaves can be frozen to use fresh on another day. Just wash, dry and place in an airtight (ziplock) plastic bag...just like the ones Connor's Garden provide. They can be frozen for up to 6 months.
Bay leaves are a source of vitamin C, A and B group. They have many anti-oxident properties so not only are they a secret ingredient they are really good for you too!
Just remember to remove the leaf before serving!
The leaves can be used fresh or dried. Drying can be achieved by placing the leaves in an open jar in a cool dark, dry place (like the pantry) for a week or so. Then it can be ground into powder or used whole. They don't look as bright and glossy when dried more of a khaki colour.
Always wash leaves before using, freezing or drying.
Leaves can be frozen to use fresh on another day. Just wash, dry and place in an airtight (ziplock) plastic bag...just like the ones Connor's Garden provide. They can be frozen for up to 6 months.
Bay leaves are a source of vitamin C, A and B group. They have many anti-oxident properties so not only are they a secret ingredient they are really good for you too!