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Wild Greek Dried Bay Whole Leaves Laurel 85g-1.95KG Harvest May 2021 HandPicked
Wild Greek Dried Bay Whole Leaves Laurel 85g-1.95KG Harvest May 2021 HandPicked
Wild Greek Dried Bay Whole Leaves Laurel 85g-1.95KG Harvest May 2021 HandPicked
Wild Greek Dried Bay Whole Leaves Laurel 85g-1.95KG Harvest May 2021 HandPicked
Wild Greek Dried Bay Whole Leaves Laurel 85g-1.95KG Harvest May 2021 HandPicked
Wild Greek Dried Bay Whole Leaves Laurel 85g-1.95KG Harvest May 2021 HandPicked
Wild Greek Dried Bay Whole Leaves Laurel 85g-1.95KG Harvest May 2021 HandPicked
Wild Greek Dried Bay Whole Leaves Laurel 85g-1.95KG Harvest May 2021 HandPicked

Wild Greek Dried Bay Whole Leaves Laurel 85g-1.95KG Harvest May 2021 HandPicked

$ 5.12

Availability: 82 in stock
  • Refund will be given as: Money Back
  • Product: Single Spice
  • Brand: AgoraMarket
  • Food Aisle: Pantry
  • Form: Whole
  • Expiration Date: 05/2023
  • Item must be returned within: 30 Days
  • Return shipping will be paid by: Buyer
  • Type: Bay Leaves
  • Condition: New
  • All returns accepted: Returns Accepted

    Description

    Certified Greek Product
    Harvest: May 2021
    Origin: Polipotamos Evias, Mosxovoli farm, 500 metres altitude.
    Bay leaves or laurel leaves are a crucial part of Greek cuisine and are used in cooking for their distinctive fragrance and flavor. They are commonly used in fish dishes, meats, vegetables, soups, stews, marinades, sauces and even custards. Laurel trees grow wild on the mountainsides ,  guaranteeing one of the highest quality products on the market. After picking, the leaves are air dried. Proper drying is essential. The fragrance of dried bay leaves is slightly floral and herbal, somewhat similar to thyme and oregano.
    Laurel trees that grow wild have significantly higher essential oil content than cultivated trees.
    Cooking with Bay Leaves
    Bay leaves, also known as Sweet Bay or Sweet Laurel, are slightly bitter and strongly aromatic leaves that can dramatically enhance the taste and smell of your meals. They have a pungent, sharp bitter taste if eaten whole and the fragrance is more noticeable in cooked foods.
    Caution: After cooking, the bay leaves remain very stiff and may pose a risk of scratching the digestive tract or cause choking if swallowed. This is why most recipes will recommend their removal after the cooking process has finished.
    Medicinal & Other Uses
    The Bay leaf’s uses reach far beyond the kitchen. This unique leaf has been used since ancient times to treat high blood sugar, rheumatism, bacterial and fungal infections, and gastric ulcers. The Bay leaf has also been used as an herbal remedy for headaches and even migraines. They contain compounds called parthenolides, which aid in the treatment of migraine headaches. Mycene can be extracted from the bay leaf, a component used in many essential oils used in perfumes. Eugenol is also an essential oil bay leaves contain, having a spicy, pleasant, clove-like aroma. Along with flavoring, it is also used in perfumes and in medicines as a local antiseptic and anesthetic.
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