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Bay leaves have been used for centuries! The trees were discovered 3,000 years ago and really began to grow in popularity in Europe between 500-1500 AD. Bay leaves are a classic ingredient to add in slow-cooked dishes, as it takes a while to impart the piney, nutmeg and clove-y notes.
Bay leaves are frequently used in Mediterranean cuisine - they pair well with beef, chicken, citrus fruits, fish, game, lamb, lentils, rice, tomatoes, white beans, soups and stews.
Want to enhance the flavor of an existing recipe? Bay Leaves work with allspice, garlic, marjoram, oregano, parsley, sage and thyme.
