Bay Leaves

Bay leaves, the key spice for braises and tomato sauce

Bay leaves are the spice you often put in the pot and miss in the taste when it's absent – even though you barely taste it directly. Mediterranean bay leaves with a strong, lightly bitter-savoury aroma and a fine eucalyptus note form the aroma base for braises, stews, tomato sauces and marinades. We pack them gently in our workshop in Klingenberg am Main.

How to use

A classic for tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, stews and lamb dishes. Seasons bouillon, chicken stock, fish stock, pickled vegetables and marinades. Also indispensable in Indian curries, in risotto and in game cooking. The full aroma develops during long cooking – under 30 minutes little happens, from an hour bay is in its element.

Important: always remove before serving. Bay leaves are hard and should not be eaten. When frying, press lightly or tear so the essential oils come out better.

Recipe: bolognese that really tastes right

A real bolognese needs time, three bay leaves and patience – no other spice makes the difference between "minced meat in tomato sauce" and "bolognese" as clear.

Ingredients for 4:

• 500 g beef mince
• 3 bay leaves
• 1 tbsp Tuscan pasta spice
• 1 tbsp umami seasoning paste (or 1 tbsp tomato paste)
• 2 carrots, 2 celery sticks, 1 onion
• 1 glass red wine, 1 tin chopped tomatoes, 200 ml stock
• 2 tbsp olive oil, fine Luisenhaller deep-rock salt

Method: Finely dice carrots, celery and onion (soffritto) and sweat gently in olive oil for 10 minutes. Add mince and fry until crumbly. Deglaze with red wine, add tomatoes, stock, bay, Tuscan pasta spice and seasoning paste. Simmer covered over the lowest heat for 90 minutes. Remove the bay leaves, season with salt and serve over freshly cooked spaghetti.

Why three bay leaves? During long braising the aromas need time to travel. Three leaves are ideal for 90 minutes of cooking – fewer and the aroma is lost, more and the sauce turns resinous. With the bay leaves and the seasoning paste you reach restaurant depth without effort.

At a glance

• Whole Mediterranean bay leaves, strong in aroma
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for braises, stews and tomato sauces

Goes well with

Classically in the braising pot, bay, juniper berries and cloves are the trio for sauerbraten and game. For tomato sauces, Tuscan pasta spice is the ready blend with a bay component. For stocks and soups, our vegetable stock seasoning paste fits as a base. For game dishes, Förster's braising pot with juniper, cocoa and pepper complements.

Frequently Asked Questions

What can I use bay leaves for?
For tomato sauce, bolognese, braised roast, sauerbraten, sauerkraut, chicken and vegetable stocks, stews, lamb dishes, game goulash, marinades for pickled vegetables, risotto and even in Indian curries.

Should you eat bay leaves?
No. The leaves are hard and can injure the mucous membrane when chewed. Always remove before serving.

How many bay leaves do I need?
For a tomato sauce 1 to 2 leaves, for a bolognese or braised roast 2 to 3, for a chicken stock 1 leaf. For game dishes or sauerbraten 3 to 4 leaves, combined with juniper and cloves.

When should I add bay to the pot?
As early as possible, so the essential oils have time to migrate. With short cooking times under 30 minutes, bay develops barely any effect – then better to chop it or switch to other herbs.