Bay Leaf

Whole bay leaves from Provence, hand-harvested

Bay leaves are the herbal, warm spice of the true laurel, which is added whole to dishes during cooking and removed before serving. Provence Tradition harvests the bay leaves by hand and dries them gently, in organic quality. Strong enough that one or two leaves will season an entire pot.

Bay leaves are one of the oldest spices in Mediterranean cuisine, providing braised dishes, soups, and stocks with their herbal, savory depth. Provence Tradition harvests the leaves of the true laurel by hand in Provence and dries them carefully so that the essential oils are preserved. You receive whole leaves, not powder, allowing you to easily remove them at the end of the cooking time. A supply of these belongs in every kitchen, as hardly any other spice accompanies so many dishes for hours in the pot.

Herbal, warm, and a hint of eucalyptus

If you break a dried leaf, it smells resinous and warm, slightly bitter and with a cool hint reminiscent of eucalyptus.

Fresh, bay leaves taste sharp and grassy; it is only the drying process that makes them round and aromatic. Once dried, they are herbal, warm, and pleasantly bitter, with a balsamic depth in the background. During long simmering, the leaves slowly release their aroma into broths and sauces, a savory note that gives meat and legumes character. The leaf itself is not eaten; even after hours in the pot, it remains firm and leathery and is taken out again before serving.

For pot roasts, stews, and stocks

Bay leaves season everything that cooks for a long time, from sauerbraten and goulash to lentil stew and homemade stock.

Add one or two leaves to the cooking water, marinade, or béchamel, and remove them before serving. For Sunday roasts, lamb ragout, and braised beef, bay leaves are an old kitchen staple, as they are for pickled cucumbers or fish in broth. Tomato sauce, red cabbage, and a clear beef broth also gain depth with just a single leaf. If you like thyme and bay leaves together, try the bouquet garni or browse other Mediterranean spices.

Organic from Provence, by Vincent Mignérat

Provence Tradition harvests bay leaves in Provence and has been working there since 1987, nearly 40 years.

Vincent Mignérat attaches great importance to the fact that every leaf is grown in Southern France, hand-picked, and gently dried—100 percent from Provence. No leaf is ground or broken; you receive the whole leaves just as they come from the branch. The laurel bears the EU organic seal, controlled according to ecological standards. Over 2,000 years ago, the laurel wreath was the sign of the victors; in the kitchen, it remains indispensable to this day.

More than two leaves will make it bitter

One to two leaves are sufficient for a medium-sized pot; adding more will quickly make the dish bitter. Add the bay leaves early and let them steep for at least 20 minutes so that the bay releases its flavor completely. Stored in a dark and dry place, the leaves will retain their aroma for over a year, even if dried bay leaves do become a little milder over time. And if you love the herbal cuisine of the South, you can find other dried herbs for pots and roasts in our shop.

Organic control body FR-BIO-01 – French Agriculture