FRESH CUT HERBS
FROM OUR BEDS TO YOUR BOWLS
Bay
“there are few days when I don’t use bay leaves”
Hugh Fearnley-Whittingstall
Bay has been popular since it was used to crown the victorious athletes in ancient Greece and it’s easy to see why. Prolific in grown and the most gorgeous smell when its oils are released in cooking or crushing. Recipes often ask for 1 or 2 dried bay leaves. As with all herbs, the fresh ones are the best and I always double the bay quantity – it’s too precious a flavour to miss.
The leaves have been used for the treatment for skin rashes. It is also said that they can be left out to deter moths. It can be kept in water for use next month, dried for use next year or dibbed in a raised bed to grow for years to come.
The uses of bay are far wider than we would have been led to believe.
A simple breakfast recipe is to include it in your shakshuka – 1 leaf per serving.
One for all the family – you can add bay to any stew or pie or tucked inside any roasting bird. Our favourite is Mary Berry’s Coq au Vin pie – don’t forget to double the bay leaf count!
For a special night in – pair Hugh Fearnley-Whittingstall’s Mackeral with new potatoes and bay leaves with his bay-infused burnt cream. Yes! In the same night! He’s the only chef to get the bay count right.