We've been trying to get organic bay leaves for a long time, and now we've found some! Bay leaves are a kitchen staple and will add that magic touch to stews, roasts and particularly to spag bol.
Country of Origin - UK
Class - Minimum Class 2
Simon Weir, of Turfcroft Farm, grows most of our herbs, in a small farm in the New Forest. He has been growing herbs for nearly 30 years now, and has always shied away from using chemicals and pesticides. However, since there was little interest in organic herbs until recently, it was only a few years ago that he applied for organic certification; he just sold his herbs as conventional produce. Recent interest in organic growing means Simon has changed few of his growing techniques, but they have finally been given the appreciation they deserve!
Fresh chives are excellent for making herbal butters and vinegars. They can also be used in salads, soups, and soft cheese and on grilled meats. Chives are one of the fines herbes and can be chopped and mixed together with chervil, parsley, and tarragon to make a mild blend of herbs to flavour cooked chicken and fish, salads, steamed vegetables, soups, and omelettes. Keep wrapped up in a plastic bag, in your fridge. This will retain moisture and keep it fresh for you.
Bay leaves are great for seasoning meat and fish dishes but are mostly used in stews and soups. They should be stored in a cool dry place. Although they are suitable for home freezing, you should take care when defrosting as you need to ensure the leaves are dry before use.