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Dry Bay Leaves

Sourced from South Africa and sold per gram

Bay leaves are unlike all the other herbs in the spice cabinet. While we cook with and eat most herbs, these aromatic leaves are best used whole and are always removed from the pot before eating. It is typically used to season long-cooking dishes like soups, stews, and braises, but it can also enhance the flavor of quicker-cooking dishes like risotto, pasta sauce, or even a simple pot of rice. The key is to have at least a little liquid for the bay to infuse and heat to get the process going.

Bay leaves should be added at the beginning of cooking as the longer they simmer, the more time they have to release flavor and allow it to infuse the dish. In addition to simmering in soups and stews, bay leaves are great for stuffing into the cavity of a chicken before roasting it, and can also be added to the liquid when cooking rice.


When drank as a tea, the known benefits are:

A rich source of vitamin A, vitamin C, iron, potassium, calcium, and magnesium. Also, the regular inclusion of bay leaves in meals promotes general health.

Proven to be useful in the treatment of migraines.

Help to break down proteins and digest food faster, helping to calm indigestion.

Recipe for Bay Leaf Tea

500 ml water3 bay leaves
Juice 1 large or 2 smaller lemons
Place ingredients, together, in a pot and bring to a boil.
Drink, after it cools down


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