Hand-picked bay leaves 4-7cm

Our hand-picked, sun-drenched bay leaves are grown in the Turkish Mediterranean and are a vital ingredient in red cabbage, game recipes, roast goose, Sauerbraten and fish stock. Bay leaves are also a traditional part of the "bouquet garni", a bundle of herbs that includes parsley and thyme, which is used in French cuisine to season casseroles and stews.

In addition to this, its strong flavour can be used to season soups, sauces, goulashes, aspic, mushroom dishes and anything pickled in brine (vegetables, meat and herrings).

Since bay leaves release their flavour very slowly, long cooking times are necessary in order to get the full flavour from the leaves. Remove the leaves from the dish before serving.