Laurel is a Mediterranean tree with long and dark-green leaves famously used by ancient Greeks and Romans to adorn victorious crowns. Today in Italy, it is still a common for graduates to receive a laurel wreath to wear on their head, as a symbol of achievement and success.
In the culinary realm, it can be used fresh or dried to season roasts, soups, broths, sauces, and vegetables. It is particularly tasty with slow-cooked stews, meat and fish dishes. Yet, it is especially in accompanying white fish and shellfish that laurel most satisfies the palate.
Following a meal, canarino—a traditional Italian digestive infusion— is prepared with dried bay leaf and lemon wedges.
NOTEdi Dried Laurel (or bay leaf) is available in 10g-packages.