Bay leaves are a little secret for adding flavour and freshness to your dishes.
Like all aromatic herbs, it adds flavour to dishes in a natural way. Stews, soups, legumes or herbal teas: just a few leaves are enough to create an intense and balanced aroma.
Perfect to use as they are, the leaves gradually release their fragrance, making every dish more aromatic.
Not just in the kitchen: a bay leaf herbal tea can become a small digestive and relaxing ritual after meals.
In this section, you will find practical and easy recipes, with precise measurements and tips on how to best use bay leaves and bring a Mediterranean touch to your dishes.
Recipes with bay leaves
Bay leaf flavoured broth
Serves 4
• 1.5 litres of water
• 2 dried bay leaves
• 1 onion
• 2 carrots
• 2 sticks of celery
• Salt to taste
Method:
1. Chop the onion, carrots and celery into large pieces.
2. Pour the water into a large saucepan and add the vegetables and bay leaves.
3. Bring to the boil, then simmer for 30-40 minutes over a low heat.
4. Strain and use as a base for soups, risottos or stews.
Interesting fact: Bay leaves have been used since ancient Greece to flavour broths and medicinal preparations thanks to their digestive essential oils.
Braised beef in wine with bay leaves
Serves 4
• 800 g beef, cut into chunks
• 1 onion
• 2 carrots
• 2 dried bay leaves
• 200 ml red wine
• 2 sprigs of rosemary
• Salt and pepper to taste
Method:
1. Brown the meat in a little oil until golden.
2. Add the chopped onion and carrots and cook for 3-4 minutes.
3. Pour in the red wine, add the bay leaves, rosemary, salt and pepper.
4. Cover and cook over a low heat for 1.5-2 hours, until the meat is tender.
5. Remove the bay leaves before serving.
Interesting fact: Bay leaves contain essential oils such as linalool and eugenol, which make meat more aromatic and aid digestion.
Legume soup with bay leaves
Serves 4
• 200 g lentils or mixed pulses
• 1 onion
• 2 carrots
• 2 sticks of celery
• 2 bay leaves
• 1 litre vegetable stock
• Salt and pepper to taste
Method:
1. Fry the onion, carrots and celery in a tablespoon of oil for 3-4 minutes.
2. Add the pulses, bay leaves and stock.
3. Cook over a medium heat for 25-30 minutes, until the pulses are tender.
4. Remove the bay leaves and season with salt and pepper.
5. For a creamy version, blend half of the soup and stir again.
Interesting fact: Bay leaves improve the digestibility of legumes thanks to the gradual release of their essential oils.
Laurel and cinnamon herbal tea
Serves 1 person
• 1 dried bay leaf
• 250 ml boiling water
• 1 small cinnamon stick
Method:
1. Place the bay leaf and cinnamon in a cup.
2. Pour in the boiling water and leave to infuse for 5-7 minutes.
3. Strain and enjoy hot.
Interesting fact: Cinnamon adds a sweet and aromatic touch that balances the natural bitterness of bay leaves and stimulates digestion. Perfect for colder days.