laurel in a bowl 5g

The noble laurel is a plant typical of the Dalmatian landscape. As a spice, whole, dried leaves rich in tannins and essential oils are used, which give it a strong smell and an aromatic-bitter taste. In domestic cuisine, bay leaves are traditionally used for stews that are cooked for a long time, and it goes well with all types of meat: venison, beef, chicken, fish, lamb… It is excellent for preparing fish and meat marinades, soups and various sauces, and an indispensable seasoning for pickling vegetables. The bay leaf should be dosed carefully – as a rule, one leaf is enough – and added early in the cooking process so that its flavor completely permeates the dish.