Bay leaves were used for flavouring foods by the ancient Greeks. They are very common in the cuisines of many European cuisines (particularly those of the Mediterranean and specifically Greece). Bay leaves are used to flavour soups, stews, meat, seafood, vegetable dishes, and sauces.
These bay leaves are handpicked from wild shrubs that are allowed to grow freely within our family olive groves. As such, there are absolutely no herbicides, pesticides or any other chemicals used in the cultivation of these plants.
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