Bayleaf Organic

Bay Leaf, Whole (Organic)



Product Description

Package weight:  .125 ounce

Laurus nobilis

This strong herb is the leaf from a large tree native to Mediterranean countries.  It can be found growing wild along the coastal regions of America.

Whole leaves are dropped into cooking foods to be fished out at the end of preparation, imparting a perfumed herbal aroma and flavor to the dish.  Use sparingly, as bay is very strong.  1-2 whole leaves usually flavor most recipes.

*Simmer in soups, stews and the liquid of roasted meats.

*Flavor tomato-based dishes such as court-bouillon, marinara and tomato sauces for meats and vegetables.

*Include with other aromatics in poaching liquids.

*Add 1 or 2 whole leaves to marinades and brining solutions for beef, chicken or pork.

*Stew with vegetables, especially root vegetables.

*Steep in savory custard dishes and cream sauces.

*Insert 1 per jar of homemade pickles; cook with chutney and relishes.


RECIPE:  Shrimp Creole

1/2 stick sweet cream butter, not margarine

1 onion, chopped

1/2 green bell pepper, chopped

1/2 sweet red bell pepper, chopped

1 rib celery, chopped

2 cloves garlic, minced

1  28-ounce can crushed tomatoes

2 teaspoons Worcestershire sauce

Salt to taste

1 teaspoon sugar

1/2 teaspoon GREEK OREGANO



2 pound medium-sized shrimp, peeled and deveined

Melt the butter in a skillet; cook onions, bell pepper, celery and garlic just until soft.  Stir in the tomatoes, Worcestershire sauce, salt, sugar, oregano, white pepper and bay leaf.  Cover and cook over medium-low heat for 30 minutes.

Add shrimp; stir, cover and cook over medium-low heat for 5 minutes.

*Garnish with sliced or minced green onions, or parsley.

*Serve with rice and a green leafy salad.

Yield:  6-8 servings


RECIPE:  Creole Bouillabaisse

1 onion, chopped

3 ribs celery, chopped

1 sweet red bell pepper, chopped

3 tablespoons olive oil

2 large tomatoes, peeled and chopped

1 cup dry red wine

2  12-ounce cans tomato juice

2 cups fish, chicken or vegetable stock


2-3 pounds mixed seafood

1 bunch green onions, chopped

1/2 bunch fresh parsley, chopped

Salt and pepper to taste

Sautee onion, celery and bell pepper in oil until tender; add tomatoes.  Cook vegetables another 3 minutes; add wine, tomato juice, stock and BAY LEAVES.  Simmer, covered, for 25 minutes.

Add the seafood, green onions and parsley.  Simmer another 5 minutes, just until seafood is cooked.  Do not overcook or the shellfish will be tough and the fish fillets will fall apart.  Season to taste with salt and pepper.

*Serve with rice or French bread and a salad.

Yield:  6-8 servings



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Additional Information

Weight 1 oz
Dimensions 6 x 4 x 2 in

.125 ounce


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