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Bay leaves are often added to any dish that simmers for a long time - think soups, stews, and curries. They lend a subtle addition that allows for the other herbs and spices to truly pop and shine. Dried bay leaves give a slightly minty, woody taste and aroma and an astringency that makes heavy dishes slightly lighter on the palate.
Native to the Eastern Mediterranean. Grown in Turkey, Northern Europe, and the United States.
Anise Seed, Garlic, Onion, Oregano, and White Pepper.