Laurel is a deciduous shrub that grows as an evergreen shrub or tree. Its leathery leaves are glossy on the upper side and have an aromatic scent. The familiar blue-black laurels emerge from small greenyellow umbels. In addition to the classic bay laurel, there are many varieties such as the Indian, Indonesian and Californian bay laurel. However, these are used almost exclusively in their country of origin and have hardly any similarity in flavour to the species we are familiar with.

The strongly flavoured leaves and berries are always removed from the dish after cooking. Bay leaves are the heart and soul of all spicy soups and braises. They go perfectly with game dishes, poultry and
fish. It is impossible to imagine French cuisine without the “laurel”.