Fresh, crisp, and bright green, these bay leaves arrive from an organic farm on the Ionian. They’re harvested by hand, dried naturally at the source, and sorted one by one in Daphnis and Chloe.
The sun-loving bay trees are native to the southern Mediterranean, where they’ve been a cookery staple (and a mythological subject) since antiquity. Their leathery, aromatic leaves add a balsamic, slightly spicy flavor to soups, stews, and marinades. An essential ingredient for greek lentil soup and Italian ragu, the leaves are removed before serving, allowing just the essence to remain.