Berry

Herb

Berry

Berry of Bay is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. aromatic leaf, seed or root used to season rather than bulk. Handle by the moisture and perishability of bay: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. add tender leaves late; hard stems and seeds can go in early. Pairs with oils, stocks, salads, marinades. Rest after high heat so juices redistribute before carving or plating.

Track this ingredient

Unit

Cuts & parts

Characteristics

Preparations

Cooked BrieflyDriedFreshInfused

Traits

AromaticAromatic Herb PartFresh Or DriedHerbalPotent

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 41.8

Amount per 100 g

  • Total Fat 0.76 g
  • Saturated Fat 0.2 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.1 g
  • Polyunsaturated Fat 0.4 g
  • Cholesterol 0 mg
  • Sodium 26.2 mg
  • Salt 0.05 g
  • Total Carbohydrate 6.69 g
  • Dietary Fibre 4.11 g
  • Total Sugars 0.97 g
  • Complex / starch 1 g
  • Protein 3.1 g
  • Water 81.6 g
Detailed nutrients

Berry of Bay: composition reflects this culinary part relative to the whole ingredient.

History

Herb gardens and spice trades supplied bay for seasoning and medicine alike, including named berry portions.

Herb gardens and spice trades supplied bay for seasoning and medicine alike, including named berry portions.

Herb gardens and spice trades supplied bay for seasoning and medicine alike, including named berry portions.

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