Bay leaves are a fundamental part of ancient mythology and culture as well as Mediterranean cuisine. The dried leaves are particularly suitable for soups, stews and meat dishes, in which they are cooked but not eaten. When cooked, they develop their full aroma and enrich the dishes with a bitter, aromatic taste. The laurel tree originally comes from Asia Minor and is now mainly cultivated in the Mediterranean area, but also widespread in Northwest America.
The product is available in conventional and certified organic quality.