Mountain bay leaves

Mountain bay leaves from California, stronger than classic bay

Mountain bay is the more intense version of classic bay, with a strong, slightly resinous aroma reminiscent of eucalyptus. The whole leaves release their flavour slowly and lend a deep, savoury note. Gently dried so the essential oils are preserved as well as possible.

How to use

A classic for anything that simmers or braises for a long time, such as braised dishes, goulash, soups, sauces, bouillon and stocks. Mountain bay suits meat, fish and vegetables, marinades, the broth for sauerbraten and pickled dishes. One or two leaves are enough for a whole pot.

Good to know: cook the whole leaves along and remove them before serving. As mountain bay is stronger than Mediterranean bay, you need fewer leaves. The longer it steeps, the more aroma it gives.

Braising broth with mountain bay in 3 steps

1. Sear meat and soup vegetables well and deglaze with red wine and stock.
2. Add one or two mountain bay leaves, a few juniper berries and peppercorns.
3. Let everything braise covered and remove the bay leaves before serving.

What makes mountain bay special?

While classic bay comes from the Mediterranean bay tree, mountain bay comes from California and is noticeably stronger and more resinous in aroma. A few leaves season a whole pot. If you like the fine bay note but want it more intense, this is just right.

At a glance

• Whole mountain bay leaves from California
• Intense, slightly resinous, stronger than Mediterranean bay
• A classic for braised dishes, soups, sauces and bouillon
• For meat, fish, vegetables and marinades
• Gently dried, the essential oils are preserved

Goes well with

In braising broths and marinades, juniper berries and black pepper go well alongside. You will find more whole spices and herbs in our herbs collection.

Frequently asked questions

What is the difference between mountain bay and classic bay?
Mountain bay comes from California and is noticeably stronger and more resinous than the milder Mediterranean bay. You therefore need fewer leaves for the same aroma.

How many mountain bay leaves should I use?
One or two leaves per pot are usually enough. Because of the intensity it is better to use it sparingly, cook it along and remove it before serving.

Can you eat mountain bay leaves?
No, the whole leaves stay firm even after cooking and are removed before serving. They only season the dish.

How do I store bay leaves?
Dry, dark and tightly closed. That keeps the aroma and the essential oils for a long time.