Used in both ornamental and culinary applications, fresh leaves should be bruised with a blunt instrument to help release their flavorful oils and add to the cooking process near its end, whereas dried bay leaves should be added at the beginning of the cooking process. Bay leaves are essential in seafood soups and stews, long-simmering beef and poultry dishes, pasta sauces and more. Store at 45-50 degrees F in a tightly wrapped or sealed container.

  • 1 lb bag