Bay Leaves, a staple in American kitchens, are used in soups, stews, meat and vegetable dishes. The leaves also flavor classic French dishes such as bouillabaisse and bouillon. Taste and Aroma

Bay Leaves are pungent and have a sharp, bitter taste. History/Region of Origin

Ancient Greeks and Romans crowned victors with wreaths of laurel. The term baccalaureate, means laurel berry, and refers to the ancient practice of honoring scholars and poets with garlands from the bay laurel tree. Romans felt the leaves protected them against thunder and the plague. Later, Italians and the English thought Bay Leaves brought good luck and warded off evil.