Selected Bay Leaves
Since the Delphic priestesses to the legends of Ulysses, the noble dáphne tree has often monopolized the interest of Greece’s mythological past. Gods and oracles apart, this fragrant evergreen has also served as a cookery staple since antiquity.
What makes these bay leaves so special? Opposite to common practice, these bay leaves are harvested in small batches and left to dry naturally. This way they maintain even the most subtle notes of their beautiful aroma. Daphnis and Chloe have two harvests per year, one in spring and one at the end of summer. Hand harvesting and hand sorting require an exponential amount of human labor, but it allows the leaves to remain intact and for the best of the batch to be select.
Sourcing
Beautiful and bright green, these bay leaves come from a small farm facing the Ionian Sea, where trees grow in an idyllic setting pretty similar to the scene where the god Apollo fell in love with the nymph Daphne!
How to Use
Bay leaves of good quality release notes of cinnamon and nutmeg. Beautiful for soups, sauces, stews and slow cooking. An essential seasoning for lentils, bay leaves lend a subtle, balsamic taste to legumes. Add a leaf in boiling water to season your pasta or even plain white rice.
Details
6g/0.21oz. glass jar
Product of Greece
