Badia Bay Leaves Whole, 0.20 oz

Whole Bay Leaves are the steady aromatic that turns a pot of beans, broth, or braise into something with backbone. Dried laurel releases its herbal, faintly eucalyptus character slowly — which is exactly why it belongs in long-cooked food. This 0.20 oz jar keeps the kitchen stocked for everyday cooking.

Common Uses

Core to Cuban frijoles negros, ropa vieja, picadillo, sancocho, and arroz con pollo. Essential in Mediterranean cooking: Italian sugo, Spanish lentejas, Greek stifado, and Provençal daube. Tie into a bouquet garni for chicken stock, beef stock, and seafood court-bouillon. Drop into tomato sauce, split pea soup, chili, pickling brines, and Thanksgiving turkey brine.

Cuisine Context

Bay leaves cross every cuisine that runs on the stew pot — Cuban, Spanish, Italian, French, Greek, Brazilian, Filipino adobo. It's the herb that doesn't shout; it harmonizes. Always added whole at the start of cooking, always fished out before the plate.

Pro Tip

For a faster infusion in shorter cooks, lightly bruise the leaf with the flat of a knife before dropping it in. It releases the oils without breaking the leaf into hard fragments.

Ships from Doral, FL.