Bay Leaves

Dried Leafy

This 2nd Place winner of the Dried Leafy & Stem Vegetables category features beautifully preserved Bay Leaves — known for their rich aroma and earthy, herbal flavor that enhances soups, stews, and sauces. 🌿🥈

Quick Facts:

Type: Dried Leaf & Stem Vegetable (Herb)

Scientific name: Laurus nobilis

Common name: Bay Leaf / Laurel Leaf

Color: Olive green to pale brown-green when dried

Shape: Elongated and oval with a slightly pointed tip

Aroma: Warm, herbal, and slightly floral

Flavor & Aroma Profile:

Flavor: Subtle yet complex; earthy, woody, and mildly bitter

Aroma: Reminiscent of thyme and oregano

Note: Bay leaves are removed before serving — they infuse flavor during cooking but aren’t meant to be eaten whole

Culinary Uses:

Soups & stews: Classic for slow-simmered dishes

Marinades & sauces: Adds depth to tomato, wine, or meat-based recipes

Rice & grains: Commonly used in pilaf, biryani, and risotto

Pickling & brining: Enhances aroma in preserved foods

Broths: Integral to stocks, especially chicken and vegetable varieties

Nutritional Highlights:

Contains vitamins A and C, calcium, and magnesium

Provides antioxidants that support immune and digestive health

Natural anti-inflammatory and antibacterial properties

Farming & Growth Notes:

Region: Exhibited in Kerman, CA

Category: Dried Leafy & Stem Vegetables

Plant type: Evergreen shrub

Harvest: Mature leaves are hand-picked and air-dried for several days

Storage: Best kept whole to preserve flavor, then crumbled before use

Fun Fact:

Bay leaves have been a symbol of honor and victory since ancient Greece — the same plant used to make laurel wreaths worn by champions and scholars.