Bay leaves have a unique flavour, slightly floral but earthy which intensifies when they are dried.

To get the most out of the leaves, add one or two right at the start of cooking when the onion is being sautéed in oil. This will allow the flavour to infuse into the oil and spread throughout the dish as it cooks.

How To Use:

Dried bay leaves are often preferred to fresh as they are less bitter and have more herbal notes. To infuse their aromatic flavour, add them early to the dish and remove before serving.

Use a classic bouquet garni to flavour soups and stews. To make, bundle two dried bay leaves and a few stalks of fresh parsley and thyme. Tie with string. Remove before serving.

To help deter pests from the pantry, attach a dried bay leaf to the inside lid of storage containers for flour, rice and other dried goods plus put a few in the back corners of the shelves. Replace them every few months. Insects are said to not like their fragrance but, of course, good pantry hygiene and storage techniques are also needed.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images for illustrative purposes only.