Bay leaves are a timeless kitchen essential, valued for their ability to elevate even the simplest dishes with depth and refinement. These aromatic leaves release their flavour slowly during cooking, making them perfect for long-simmered meals like soups, curries, or casseroles. In the marketplace, bay leaves are recognised as a foundation herb in Mediterranean, Middle Eastern, and British cooking traditions – a staple that cooks of every level reach for when building rich, savoury bases.

Convenience lies in their versatility: one or two leaves transform a whole pot of food without overpowering. Simply remove before serving, leaving behind a gentle, slightly floral taste with notes of eucalyptus and spice.

Here are 10 authentic and modern ideas for using Greenfields Bay Leaves:

1. Infuse them into a slow-cooked bolognese or ragu.

2. Add to curries and dals for an aromatic base.

3. Use in marinades for meats or poultry.

4. Enhance homemade stock, broth, or consommé.

5. Pop one into a rice or pilaf dish while it cooks.

6. Elevate casseroles and stews, from lamb hotpot to vegetable tagines.

7. Stir into bechamel or cheese sauces for extra depth.

8. Combine with cinnamon and cloves in festive mulled wine.

9. Use in pickling brines and chutneys for a subtle layer of spice.

10. Add to Mediterranean beans, lentils, or chickpeas for rounded flavour.