In cooking: a discreet yet essential flavor
Of course, bay leaves remain a staple of French cuisine:
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Perfect in soups, broths, stews, and sauces.
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Ideal in a bouquet garni with thyme and parsley to delicately enhance your dishes.
Practical tip: fresh leaves have a stronger flavor, but dried leaves keep longer and remain effective.
Be careful not to confuse them!
Only the leaves of Laurus nobilis, also known as bay laurel, are edible. Other varieties, such as oleander (Nerium oleander) or cherry laurel (Prunus laurocerasus), are toxic and should never be used in cooking or applied to the skin.
Bay leaves: a simple ingredient with many uses
Discreet, versatile, and easy to use every day, bay leaves truly deserve a place of honor in your kitchen, your bathroom, or your wellness routine. An age-old, accessible tradition — a natural way to take care of yourself.
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