The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, lb : 5.65
This item was last sold on : 07/14/18
Bay leaves are long, oval, and taper to a slender point, averaging 7-10 centimeters in length and 3-5 centimeters in width. When fresh, these short-stemmed dark green leaves are smooth and shiny on the top surface and have lighter green coloring on the bottom. When dried, Bay leaves are leathery, matte, and turn into a deep olive green. Fresh Bay leaves are more potent than dried leaves, but in either form, they offer a woodsy, herbal and slightly floral aroma reminiscent of rosemary, pine, and citrus. On the palate, Bay leaves are mild with a bitter and sharp taste with notes of mace, cardamom, oregano, and thyme.
Bay leaves are available year-round.
Bay leaves, botanically classified as Laurus nobilis, are the foliage of the shrub-like evergreen tree the bay laurel, which belongs to the Lauraceae, or avocado family. Bay laurels can reach heights as tall as twelve meters, and Bay leaves have been used for centuries across the world to flavor soups, stews, meat, and vegetable dishes. It is important to note that other plants are referred to and substituted for the Bay Laurel leaf which includes the Indian, Indonesian, and California "bay" leaf. Only the California bay leaf is of the same family as the Laurel. Though the leaves mentioned above are similar in appearance, they do not carry the same flavor profiles or culinary attributes as the Bay Laurel leaf.
Bay leaves provide anti-oxidants, vitamins A and C, folic acid, copper, potassium, calcium, manganese, iron, selenium, zinc, and magnesium.
Bay leaves are typically used dried and are best suited for cooked applications such as stewing, boiling, and steaming. They contain the compound, estragole, which provokes a soothing element to balance heat and spice while also adding depth by enhancing the perception of acidity and savory components. Bay leaves are used in stocks, sauces, soups, and stews. They are also used to flavor seafood, meats, vegetables, jerk chicken, massaman curry, and beans. Bay leaves pair well with aromatics such as garlic and onions, and herbs such as sage, oregano, parsley, and thyme. Bay leaves can be used whole or crushed, but if they are crushed, they should be contained in a tea infuser for convenient removal after cooking. It is not recommended to consume Bay leaves as they are stiff and can disturb the digestive tract. Dried Bay leaves will keep up to two years when stored in a cool, dry, and dark place.
In Greece, the bay laurel tree has been a prominent symbol of celebration. The ancient Greeks believed that the herb symbolized wisdom, peace, and protection and because of these beliefs, Bay leaves were made into crowns to honor returning war heroes and champions of athletic events. The tree was also astrologically symbolic and deemed the tree of the Sun god under the celestial sign of Leo. Today Bay leaves are used in many eastern cultures to reduce dandruff, help detoxify the body, reduce inflammation, and improve digestion. They can also help reduce symptoms of indigestion and upset stomachs.
The bay laurel tree is native to Asia Minor and has been cultivated since recorded history. Trade routes carried the bay laurel tree to Ancient Greece and Rome and eventually to the new world. The tree thrives in Mediterranean climates and will not tolerate cold regions. It grows in the Northern and Western Hemisphere throughout temperate Asia, Europe, Central and North America.
Restaurants currently purchasing this product as an ingredient for their menu.
|Bali Hai Restaurant||San Diego CA||619-222-1181|
|Beaumont's||San Diego CA||858-459-0474|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|The Cork and Craft||San Diego CA||858-618-2463|
|Hotel Del Coronado 1500 Restaurant||Coronado CA||619-435-6611|
|Prepkitchen Del Mar||Del Mar CA||858-792-7737|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|Rancho Valencia||Del Mar CA||858-756-1123|
|619 Spirits||San Diego CA||619-940-6456|
|The Lion Share||San Diego CA||619-564-6924|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
|Volcano Rabbit||San Diego CA||619-232-8226|
|Bahia Resort Hotel||San Diego CA||858-488-0551|
|Sur La Table-La Jolla||La Jolla CA||858-228-1116|
|Prepkitchen La Jolla||San Diego CA||858-875-7737|
|Barbarella||San Diego CA||858-454-7373|
|The LOT (La Jolla)||La Jolla CA||619-987-9537|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Iron Pig Alehouse||San Diego CA||619-885-3718|
|Venissimo Cheese Hillcrest||San Diego CA||619-491-0708|
|The LOT (Liberty Station)||San Diego CA||619-987-9537|
|Catania La Jolla||La Jolla CA||619-295-3173|
|Coast Catering||Escondido CA||619-295-3173|
|Hotel Republic San Diego||San Diego CA||619-398-3100|
|Born & Raised||San Diego CA||619-550-5412|
|The Tavern||Coronado CA||602-628-5890|
|Herb & Wood||San Diego CA||619-955-8495|
|Catamaran||San Diego CA||858-488-1081|
|Shore Rider||La Jolla CA||858-412-5308|
|Prepkitchen Little Italy||San Diego CA||619-247-0394|
Recipes that include Bay Leaves. One is easiest, three is harder.
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