Herb
Greek Bay
A tier
Greek bay leaves are often smaller, highly aromatic Laurus nobilis used in bean soups, stifado, and lemony stews. The perfume is vivid floral-camphor that stands up to olive oil and tomato. Crush lightly before adding to release oils, then remove. Fresh Greek garden bay is excellent when you have a tree; dried export leaf is the usual form abroad. Pair with oregano and cinnamon in some island meat dishes.
Also known as: Dáfni
Track this ingredient
Unit
Characteristics
Preparations
Bean PotDriedFresh GardenLemon StewStifado
Traits
AromaticBean SoupCamphorFloralGreek KitchenSmall Aromatic LeafStifadoVividVivid PerfumeWarm
History
GR
Greek cooks and culture elevated bay as both symbol and kitchen leaf.
GR
Village drying of bay supplied household and monastic kitchens.
Greek export bay leaves reached diaspora groceries worldwide.
GR
Quality Greek bay continued as a premium herb export.