LAWRY’S Bay Leaves

Release subtle flavors and aromas that make French, Mediterranean and Indian dishes so special. Add to a variety of beef, chicken, fish and vegetarian recipes, including Creole gumbos and chilis. Use whole leaves in chowder, soups, stews and sauces that simmer long and cook slow. Remove leaves before serving.

Bay leaves add depth of flavor to meats, vegetables, soups, stews and sauces Bay leaves have a robust, woody flavor and slightly minty aroma Lawry’s Caser Bay Leaves pair well with garlic, oregano, parsley, sage and thyme Flavor intensifies the longer it cooks; remove leaves before serving