Did you know that some grocery stores carry fresh bay leaves in addition to the dried ones you’re used to? Rach is a fan, and we are, too!
“Fresh bay leaves have a lighter, more floral flavor, and they keep for weeks in the fridge,” she says.
You’ll find them in the produce section with the other packaged fresh herbs. Look for the Turkish variety, which may be grown in Turkey or Central America, and skip the California type, which has a strong minty flavor that can overpower soups and sauces.
Fresh bay leaves are usually a little more expensive than dried, but any you don’t use can be frozen or (you guessed it) dried.
Now try it out on these recipes!
Cherry Tomato Packets with Shallots & Bay Leaves
Recipe: Try our Cherry Tomato Packets with Shallots & Bay Leaves
Bread-and-Butter Pickled Eggs
Recipe: Try our Bread-and-Butter Pickled Eggs
Rigatoni with Bacon, Onion & Balsamic Vinegar
Recipe: Try our Rigatoni with Bacon, Onion & Balsamic Vinegar
Farro Pasta with Mushroom Ragu & Walnuts
Recipe: Try our Farro Pasta with Mushroom Ragu & Walnuts
Recipe: Try our Domino Potatoes
Mushroom & Red Rice Stuffing with Roasted Carrots
Recipe: Try our Mushroom & Red Rice Stuffing with Roasted Carrots
Posole Rojo with Turkey or Chicken
Recipe: Try our Posole Rojo with Turkey or Chicken
Capri-Style Seafood Salad
Recipe: Try our Capri-Style Seafood Salad