Bay Leaves - Certified Organic

Fresh bay leaves are more fragrant than dried, and they're a quiet hero in the kitchen.

Bay trees grow happily in Northern Rivers gardens, and fresh leaves make a big difference to a slow-cooked meal.

If you don't use the whole bunch, they dry beautifully, so you'll have your own bay leaves in the pantry for months.

In the kitchen

• Dropped into stocks, soups and braises
• Simmered in milk for a white sauce or custard
• Tucked under a roast chicken or between potatoes in the tray
• Threaded onto skewers between meat and veg

How to prepare

Rinse and pat dry. Tear or crush a leaf slightly before adding it to a dish to release the flavour, then remove before serving.

Spring recipe: Bay-roasted chicken and new potatoes

Tuck a few bay leaves and lemon halves under a chicken, surround with halved potatoes and whole garlic cloves, drizzle with olive oil and roast at 200°C until golden. A simple Sunday roast for a cool spring evening.

How to store

Keep them in the fridge in a container and use them fresh within a couple of weeks. To dry them, lay them out on a plate somewhere warm and airy for a week, then store in a jar.

Sold by the bunch.