Description

The image is for illustrative purposes only. Actual packaging, color and shape may vary.

Leaves are used in cooking as a seasoning and natural flavoring in fresh, dried or crushed form. Bay leaf improves appetite and digestion, strengthens the immune system, and is used as a disinfectant. Bay leaf is especially often used for canning and making jam. But it is also added to broths and soups, main courses, jellied meat, etc. However, the bay leaf should be removed after 10-15 minutes, otherwise it will start to taste bitter. Bay leaf is quite allergenic.