Bay leaves come from the evergreen laurel tree. It belongs to the laurel family. Fresh leaves are very aromatic, but also very bitter. 

Bay leaves are combined with juniper berries in many recipes, as these two spices complement each other very well. Laurel is used dried in the kitchen for marinades, sauces, pickles or fricassees and gives each dish its own touch.

For sülzen, pickled vegetables, stews, Meat dishes, cooked fish, sauces and soups, for Meat broth, green tomatoes and for sweet-spicy Compotes and fish marinades. Sauerbraten and game, in the fish marinade, to hearty potato dishes, to large roasts and all dark gravy sauces, ragouts, goulash, coarse stews and thick soups.