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Whole Bay Leaves
Bay leaves have been around for centuries and used as a classic flavor booster for soups and sauces. They also have a number of medicinal uses. Grown in Turkey. (more info)
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Bay leaves impart an earthy, herbal flavor to soups, stews, sauces, or meat dishes. And they couldn’t be easier to use: Drop a leaf in the dish you’re cooking, fish it out before you eat. Done. Bay leaves impart a flavor similar to oregano, but more floral. More adventurous souls can crush the leaf before cooking for a more intense flavor.
Bay leaves have been used for medicinal purposes for centuries, including astringents, headache cures, and digestive remedies (especially for, ahem, bean-heavy cuisine).
Each spice from Whole Spice is certified Kosher by Rabbi Ben-Tzion Welton of Va’ad Hakashrus of northern California.
Throw a leaf in soup, stew, sauce, any rice or meat dish, or anything that could use some herbal bliss. Just remove the leaf before you serve the dish (it’s bitter when eaten alone).
Store the leaves in your spice rack, away from light and heat. Use them up within a year for best flavor.
The bay leaves are bottled up in northern California.
Begun as a mom and pop in Petaluma, California – literally, with Mom and Dad growing herbs and trucking them to the farmer's market, Whole Spice evolved to bring that same level of freshness and hand-grown care to chefs and home kitchens all over. No chemicals or MSG here, Whole Spice have long been dedicated to spreading the gospel of good herbs and spices.